Never Cook Your Oatmeal in Water Again. Try This Old Mexican Trick Instead

#oatmeal #mexicanfood #avena 📖 every recipe in this kitchen written down (500+ pages): https://berthascookbook.com Mija, look at that bowl nobody finished. Gray, glued to the bottom, tastes like the water it was cooked in. It was never you. It was the water. In my mother's house the oats never saw a pot of water. They were toasted with a stick of canela and cooked in milk, and it tasted like a dessert you were allowed to eat for breakfast. At number one I show you both things she did. ⭐ MY MOTHER'S AVENA CON LECHE (2 bowls) • 1 cup old fashioned rolled oats, from the big canister (not instant, not steel cut) • 2 1/2 cups whole milk (half milk, half water still beats all water; evaporated milk + water is allowed) • 1 stick of canela, Mexican cinnamon, the soft stick, never powder (page 35) • 2 tbsp piloncillo, shaved, or a piece dropped in to dissolve (page 36). Dark brown sugar is an honest cousin (page 41) • A pinch of salt • A splash of vanilla if you like it, and a splash of cold milk for the top ⭐ THE 7, COUNTING DOWN 7. THE OATS: the packets are chopped, pre-cooked oat dust with sugar. Steel cut takes 40 minutes. The big canister of rolled oats is the oat. 6. A PINCH OF SALT in a sweet pot. It makes the piloncillo taste sweeter and the canela louder. 5. CANELA AND PILONCILLO AT THE START: the stick, never the powder. Cassia shouts, canela sings (page 35). The stick goes in at the beginning so it gives itself to the milk. 4. THE FIRE AND THE SPOON: low fire, heavy pot, the spoon across the bottom every minute. Oatmeal is where stirring is the whole job (page 75). 5 to 6 minutes. 3. THE REST: off the fire at almost thick, lid on, 3 to 4 minutes. It thickens as it sits. Keep a splash of cold milk back for the edge of the bowl. 2. THE SOAK, HONESTLY: an overnight soak does loosen a little more of the minerals. It does not make it creamy. Peace treaty: soak the oats overnight in the milk they will cook in, then 2 minutes on the fire in the morning. 1. NEVER IN WATER: cooked in water, the oat gives you its gum and nothing else. That is the slime. Cooked in milk, the fat coats every flake and the milk cooks into the gum and turns it into cream. Milk poured on top only sits there. Milk the oats are cooked in gets inside. + THE SECOND THING (the rice move): oats go into the DRY pot with the canela stick first, medium heat, 2 to 3 minutes, until the kitchen smells like toasted nuts. Then the milk. Toasted oats taste like something and hold their shape. ATOLE DE AVENA, THE THIN COUSIN: same pot, more milk, oats blended smooth before they go in, cooked until it coats the spoon. For a mug, both hands around it. THE HONEST WORDS: • Thin → two more minutes, or you skipped the rest. • Cement → you cooked it to thick on the stove instead of almost thick. • Caught on the bottom → fire too high or the spoon stopped. Do not scrape the brown up into the rest. • Flat → you skipped the salt. Tastes like a candle → that was powder, not a stick. WHO PROFITS: 8 instant packets for $3 to $4, each a third of a cup of chopped oats and three spoons of sugar. The canister is the same money and holds 30 bowls. Three or four times the price for less oat and more sugar. There is no money in a woman who owns a canister and a stick of canela. THE HABIT: make four bowls, not two. Tomorrow's comes back in the pot with a splash of milk in 2 minutes. The last of it goes in the blender with more milk for atole in a thermos. And the pot afterward, with the milk ring baked inside and the oats cemented to the bottom? That is the other half of my life: 🧼 Clean The Mexican Way → [link to cleaning channel] If your oatmeal was always gray and nobody finished it, it was never because you were careless. Nobody ever showed you. Tell me in the comments: bowl house or mug house, avena or atole? I read every one. CHAPTERS 0:00 The bowl nobody finished 0:27 It was never you, it was the water 0:38 The avena pot in my mother's house 2:05 7: the oats, walk past the packets 2:57 6: a pinch of salt in a sweet pot 3:27 5: canela stick and piloncillo, at the start 4:35 4: low fire, the spoon across the bottom 5:14 3: the rest, and the splash of cold milk 5:54 2: the soak, honestly 6:45 1: NEVER IN WATER, milk from the start 8:03 The second thing: toast the oats first 9:17 Atole de avena, the thin cousin 9:46 Honest words 10:14 Who profits: the packets 10:55 The habit: four bowls, not two #cookingtips #kitchenhacks #mexicancooking