Mudder’s Milk Part 3

To Recap:  Mudders Milk 1  In which we set our sails to distraction

Mudders Milk 2 In which we fail and learn that having to eat your mistakes can still be damn tasty.

 

Chapter 3: A dish best served cold…

A suggestion was made by my mother, who is a dietitian (and married to a very nice executive chef), that I should first cold soak the oats before attempting any shenanigans with the recipe.

So the basic cup and a half of rolled oats goes into a tupperware and to which is added a quantity of milk not to exceed 1.5 cups.  Addition of cinnamon and nutmeg in an attempt to get the flavor to impart over a longer time and then the whole boat goes into the fridge overnight.

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Post-Fridge Results

 

At First blush the results are not appealing, it looks watery and has no apparent change in texture.  As you can see it looks about the same overall.

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Oats removed from liquid for reference.

The next part is to heat the oats up, add apples and liquor.  This part went about as expected, they didn’t reduce as much as previous attempts which is good as a slightly watery texture will make them easier to drink.  But as the final photos show this is still a bit lumpy compared to what we’re shooting for.

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Lessons learned: As a prep method cold soak would allow someone in the field to put this entire mess into a large sealed container and then simply break out and heat to desired portion.  Apples can be prepared separately and added without issue.

Problems:  Still not thin enough, needs blending but will that release starch and turn into a mess.

Next attempt: Put rolled oats into food processor to get desired texture, then cold soak.

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