And the food there was phenomenal.
What started as a simple exercise in bringing focus and regularity to my Instagram feed has become — to my surprise — a giant love letter to this humble hot breakfast’s creative potential.I’ve learned that many of us eat our oats on autopilot, out of a sense of ritualized duty.
But I’ve also seen firsthand that it’s easy to break free from that rut.Here are some of my lessons for making better, more varied bowls of... How to toast oats.
My strong preference is for steel-cut oats, which have.a fortifying, chewy texture.
that I’ll choose any day over the mush of rolled or quick-cooking instant oats.
But whatever kind of oats you use, toasting them before adding any cooking liquid amplifies their comforting aroma and nutty, sweet flavor.“What?” I ask.. “I usually cut an avocado open and put it in the fridge with the truffle.
The truffle just shares headspace with whatever you’re trying to infuse."She also tells me that you can infuse raw eggs in their shells.. "Truffles lose aroma every day.
It’s not like you’re stealing the aroma by infusing.It burns off, the longer you have it.
(Editor: Silent Bicycles)