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7:15 am
May 23, 2010
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I am SO not good at math and envy all you who can reproduce a recipe from just tasting it once.
I dehydrated my apple garbage and ground some up for apple-cinnamon oatmeal. I like bulk cooking and handy mixes so I looked up recipes on the internet (I've made this before). I found two and wrote them both down.
One had the ingredients to make one serving but it had the apple powder ingredient. The other was the one I used before and started with 3 cups of Oatmeal, 1 cup of oats blended to flour stage, etc. (the bulk mix I was looking for)…but I didn't want to go ahead and measure into individual serving baggies because I have Mason Jars!!!.
Each recipe called for 1/8 t salt per individual serving (I don't even cook with salt normally). I tried to figure it out and ended up with under 2T salt that I added to the mix and I almost didn't add it but I figured there was a reason for it. BTW, the bulk would make 8 individual 1/4 C servings. I ended up with 1 Qt jar + 1/3 of a Qt jar of mix.
It is pretty salty tasting but not so much that I won't go ahead and force myself to eat it because I don't want it to go to waste. I added more oatmeal to the jar with less in it and now it is up to 1/2 of the jar. I was tired and that's where I stopped. Are there any food doctors out there to help cure my poor oatmeal?
7:43 am
December 28, 2008
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We are not salt eaters here. We never add it to anything!
What I would do is make another batch (without salt), mix in the first batch and taste it again. That might cut the salt enough to make it tolerable.
For future batches, I wouldn't add salt at all, then add just a bit in the individual serving if I thought it was needed.
But, that is from an extreme non-salt eater! Normal folks probably would just reduce the amount of salt next time.
8:13 am
December 14, 2010
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By weight for food with salt added you should keep the salt below 2 per cent. That would be a tablespoonful in two pounds. When I make bread with four pounds of flour and 2 1/2unds of water I add Just two Tablespoons of salt. For soups .7 percent salt is enough.
9:57 am
May 5, 2010
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Definitely what Pete said. I'd make a second batch and remix with the first … my house is another no-salt-added household, so when dealing with bulk recipes I've usually go to one-half of the salt measure. No salt at all if the recipe isn't to be baked as it can be added to taste … baked goods need some salt as taste contrast to sweet. DH loves salt (naughtly addiction to BB chips) but if I add enough interest like fruit, cinnamon and nutmeg to cooked cereal he doesn't miss it as plain oatmeal is "flat" to him without salt. I love the idea to dehydrating the apple leftovers! … really, really need to find a used dehydrator to try these ideas out …….
10:36 am
January 31, 2011
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johanna…just as an after thought, Did you core your apples before you used them for sauce?
I make smooth sauce using the quarter the fruit, cook down and food mill technique…and drying that stuff would give me seeds and hulls …
yesterday, I just cored and peeled, dried the skins and gave the cores to the worms, friends chickens…I find I love to snack on the skins for extra fiber…and have ground them up in bread.
hmmm…all so interesting.
laur
1:41 pm
September 26, 2010
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Cincy,
I am NOT a math whiz either, but I do have to do it every day at work, so I was able to calculate your salt, if you want to make note for future batches?
Basically, you are using 1/8 teaspoon per serving, and the recipe makes 8 servings… so you would need to add only 1 teaspoon of salt per bulk recipe batch. As there are 3 teaspoons in a Tablespoon, you added six times the amount of salt needed. So, if you wanted to make enough more (without salt) to get to the amount of the original recipes requirements, you would make 5 more batches, and have a lot of oatmeal on hand!
I like the sounds of making my own "instant" oatmeal. Can you post the recipe on Farm Bell?
Blyss
PS. Even salty oatmeal is better than gravely eggs, right? Maybe reserve that batch for coating things or baking? Just mark it as salt already added?
2:40 pm
May 23, 2010
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Thanks everyone for the medicine for my sick oatmeal. Ross, you must be a whiz at math because I wouldn't know how to calculate the percentage of what I ended up with…maybe I better not make soap either :o(.
Pete and Ruthmarie, I will NOT be making any more mix with salt in it!!!!!
Blyss, Are you SERIOUS? After sand and gravel eggs and salty oatmeal, you want a recipe from me??? <<belly laughter>>. I'm changing my name to EllieMae!!! Maybe that's why my kids chose to live with their dad? All this time I thought it was for the money! And thanks for your explanation of the salt math. I think I understand it the way you explained it (no offense, Ross). I'll need to go to the store to buy more cinnamon.
3:39 pm
May 5, 2010
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Wait, I think this idea is brilliant!
"Blyss — Maybe reserve that batch for coating things or baking?"
Take one cup of "Sweet 'n Salty Oatmeal Mix" (renaming means you planned it that way), maybe 1/4-1/3C brown sugar and cut in 1-2 tblsps of sweet butter for a crumble topping for fruited muffins, or baked fruit crisp, or baked French toast. Am sure there's other possibilites …… just don't confess anything to anyone who enjoys the result.
Shoot, now you're going to have the share the instant oatmeal recipe. I don't have ground apple powder but am pretty sure there's other flavoring potential, like finely chopped dates and/or candied ginger ….. I have an elderly mother who likes her breakfast microwave simple to fix herself.
4:25 pm
December 14, 2010
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Dad used to joke ,"It's your birthday, you can have some salt on your porridge". Oatmeal is definitely better with a little salt added to the water when it is cooking. As always if you can distinctly taste the salt you have used too much. I know a man that will salt country ham. That is over the top in my book.
6:02 pm
May 23, 2010
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I gave Blyss the "new" recipe sans salt. But I can tell you this, I ended up using the whole box of oatmeal, 2 C Brown Sugar and @ 1 1/4 C apple powder to correct the issue.
I love the "Sweet and Salty Oatmeal" title!!!
7:43 pm
February 6, 2011
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Your post made me almost run into the kitchen and try it. I used 2c oats, 1c oat flour, 1 tsp salt. That's the basic recipe I used. Then I added to each 1/2c baggie, 1T non-dairy creamer and 1/2T sugar. I also added cinnamon and dried fruits. We had to try it out for supper. We added 1/2c hot water and stuck it in the microwave for 1.5 minutes. It was perfect! 
7:51 am
May 23, 2010
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It feels like I am being haunted at every CITR page I click on today on CITR. The Morton Salt ad is everywhere!!!!
And look what else just happened to show up – an old CindyP post on Goofs and Tricks in the Kitchen…
If too much salt has been added–it is sometimes possible to offset it by adding a small amount of sugar or vinegar. In soup or gravy, try a cut-up raw potato which may absorb the excess salt. With gravy, you can also increase the amount of gravy which will dilute the saltiness.
Cindy, just to let you know, it takes a heck of a lot of sweetness to overcome my salty issues! And how do you correct for gravel eggs??
11:07 am
December 14, 2010
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If you end up with gravel in the cooked eggs it is easy to remedy. You feed the eggs to your chickens and in two days you get nice new fresh eggs without the gravel.
4:19 pm
May 5, 2010
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cincyjojo said:
I gave Blyss the "new" recipe sans salt. But I can tell you this, I ended up using the whole box of oatmeal, 2 C Brown Sugar and @ 1 1/4 C apple powder to correct the issue.
I love the "Sweet and Salty Oatmeal" title!!!
Will you post the instant oatmeal mix over in FBR? or does the basic idea that langela posted come close? My mother doesn't mind the instant oatmeal and prefers her breakfast to be as effortless as possible … I find the store versions about as adorable as ingesting wallpaper paste so I'm very curious to see if a home-originated version can shed the gluey charm. If I can come up with one that's tolerable to me, she'll love it and we'll have a on-the-road breakfast for hotel stays. Besides, I think I might be able to sneak in other interesting grains like ground flaxseed and quinoa as my mom just doesn't eat enough protein lately. Throw in enough dried fruit, brown sugar and spices and it's amazing what one can sneak into the diet!
6:08 am
May 23, 2010
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Ruthmarie, I would recommend going to budget101.com (under breakfast mixes) and dehydrate2store.com (under recipes). The budget101 recipe makes 8 single serve baggies; the dehydrate2store recipe makes just one individual serving but has a variety of flavor options. I would not, in good conscience, post my recipe here until I can remake it. Right now, I have 3 1/2 quart jars worth of oatmeal to eat before I make more but it is very tasty at this point.
I gave Blyss my recipe and the above information. If she makes a successful batch, she is welcome to post it. I can tell you that I used the budget101 recipe in the past and was successful and the BF liked it, too. I just didn't want to mess with the baggies this time.
Ross, unfortunately, I don't have chickens. :o( Since kids like those gravely candies, perhaps I can add sugar and food coloring to the gravely eggs and call it candy. ?????
10:36 am
May 5, 2010
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Thank you, cincyjojo!…. the individual and bulk recipes are alike at the basic level so it's just a question of how many variations can one tweak. Still thinkin' I'll play with adding or substituting other ground grains for part of the oat flour and langela's idea of the creamer is interesting. I can see that the baggie thing can seem a nuisance but if I want to add bigger things, like dried fruit bits, baggies ensure even portions as large bits in mix forever rise to the top as the ground goods filter to to the bottom. One has to shake or stir before measuring a portion and I have some family members that'll never remember, lol!
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