Perfect Oatmeal
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Appears in Cook's Illustrated March/April 2000
After making 50 batches of oatmeal, we make porridge worth eating again by using steel-cut oats and a simple toasting method that greatly enhances flavor.
WHY THIS RECIPE WORKS
We set out to see which variety of oats, cooked in what particular way, would give us the best oatmeal recipe. We found that first toasting steel-cut oats with a small amount of butter in a skillet accented their nutty flavor and then cooki...
