welcome back to eat so pretty short of eat much today mush I'm gonna zoom in right here and we will proceed with showing you what this stuff is okay so one of the main components of mush as we make it here is something called steel cut photos so generally speaking I'll start out with with a cup more than a cup today there's a cup and and it goes normally I don't use the plastic sheet but today we want to show you some of these ingredients because they're they're quite interesting I'll throw off even less than a quarter cup a ride in there not the stuff you drink this is called cracked free cob crap creaky crack whatever it's called fr EE k eh I think this stuff's our right half of a quarter cups one eighth of a cup of this there there you go so you get the right here we've got the cracked freak out or fret out or whatever it's called I'm not too sure Pharaoh's a bit more coarse and when I started putting ferrule in and other kinds of ingredients that are sheet has whole seeds of some sort then I started to say to myself boy I better get this soaked overnight salt a part of the wheat kernels berries contains wheat kernels looks a little like see the difference looks like almost as far as it goes in there I'll put it back here we show people wheat germ dark toasted I don't put a lot of this thing because there's a lot of wheat in this so cornmeal is this yellow stuff reading yellow stuff let's do a yellow stuff see the Barbie flakes over here yeah okay so what we got here is big pile dry ingredients got about a cup of dry steel-cut oats in here that I said it was the main part but in actual fact it's a great number of different things going into this and pour all the rest of this stuff sure doesn't rain on three cups okay actually you know what we're slightly short of the three cups you can't tell from that angle so what I'd like to do I like to top it up a little bit with the quick oats and you can guess can you see that on there take our ingredients the dry ingredients and I just toss them right in the pot the entire thing see my salt we're a little bit of salt into the palm of my hand can you get this along oh yeah okay a little bit of salt and palm my hand you don't have to be all free free and get yourself coarse sea salt you can do any kind of salt I'm sure I like the toss about that much in sure that's a teaspoon the last dry ingredient I don't put in it's a little bit of cinnamon okay cinnamon is powerful stuffing it's often far more powerful than you really think okay I put bound that luncheon okay if that's an eighth of a teaspoon well I think it's less than me someone to plump them a call it a pitch anyway just a sprinkle like that ever suggest play a prequel of the old cinnamon at this point we work on our wet ingredients is for three cups of dry I like to have four cups of milk so let's fill this milk up before work up some man oh I got it on the metric side even up here in Canada we work on cups while we're cooking usually four cups for full cups of milk real big fat does matter what kind of milk I use 1% here but sometimes when I've got the whole three and three to four percent okay what cups with their guys me do cups going you got this yeah good stuff because these measuring cups often don't pour well if you pour fast see to it yeah she can shake well boys you wash well so it's like we're inventing to determine today Liam for event terms right here we're inventing a term what you see we are calling sludge at this point okay put it on the stove and then I send everybody to bed and they sleep all night and in the morning I get up slightly before them and I cook though much and we'll get back to that tomorrow morning all right good morning and welcome back to the mush making video the Murphy's have let the pot full of mush do all the knots to sit all night at room temperature it is now about 9:00 in the morning the next day and all the thicker harder Rd or bits and pieces of mush in there have been given the night to soak what we do now is we get it on the board so fire up the burner or that great really new kit I like to buck I like to make sure that it gets a long slow cook doesn't boil over but before before we actually get started I like to give it a good stir up so that everything is all soaked and mixed in well so I stir the mush up before we really get going and heat it up Tom here's got the spatula I like to use a spatula because the bottom of the was that yeah the bottom of these pot is flat and if you use a round see in the bottom of the milk mixture just like it was left last night it is healthy stuff so I use a spatula because the spatula is good it can you can scrape the hand protective edge you stick it down that flat portion or you gonna really scrape the edges up especially during the cooking cycle Burlinson or log come in I'll scrape the bottom to do that the mush tends to want to get on to the bottom and glue itself to the bottom so you need to scrape it up make sure it's all mixed up in everything like that also you don't want to have the mush insulating the heat from the rest of the mixture too often if you develop a thick what are you doing camera do is stir up good your kids are making this make sure they don't slop it over the edge and don't give us an example of that alright gonna need in these dead paws yeah one thing I forgot to mention is that while it's cooking okay cook it gently and stick the lid on ten minutes ten and a half minutes oh it's starting to boil pull it off stick that right on the bolt grab your sponsor give it a nice gentle scrape don't lose the uh don't move the pot around and give it a good scrape see sticks up what we gotta get if you use too much heat you end up really burning the bottom especially if you don't watch it really carefully so let's watch out I like to be gentle with the heat gentle slow and long as long as it gets up to a good solid boiling point I think it benefits from a long slow cook now I have not tried our slow cooker the crock-pot probably would be a good cooking vessel for this may be an overnight 12 hour session but um you know we're okay right now with the oh look at that it's really popular thing you want to get me that - Oh leave it up there okay so I'm gonna turn the heat down it's really bubbling up nicely 1/1 thank you I'm gonna scrape the bottom because this is really where you gotta start making sure you get the screener I want to hold each other a whole bunch of bird mush bottom ear pot the end of the day you know at the end of the cooking session scrape it right up so you got beer medal [Applause] good stir it all this from the bottom straight back together it's fun it's like a witch's cauldron he except there's no frogs and stuff toad what else do we put him in the spot where they put spiders in all right hey who's that zoom bugs where's that button thing see if we can zoom in on the bubble do slow-mo balls I suppose we could oh yeah juni back up right on so put those back I'm gonna turn the heat right down right down to his little heat as we can get all we want to do is sustain the boil simmer this until it's really nice mush oh you got a 40 minutes in the mush is ready to go and oh yeah still bubbling away you can turn the heat off and let me fill it on almost indefinitely but at this point the most starts to thicken up once it starts cooling down so it's gonna get thick so we need to serve it once I've jerked rindy keep off give it a spinal scrape they get kids bugging me to eat so there you go plates some nice brown sugar iced coffee golden yellow sugar brown sugar what did I see wait so I'm losing my mind bulls and to realize I use the same spatula to double up who's first alright Adam you want milk on yours yep say he went whoa that was fast see you win don't look at the camera what okay good take your spoon don't look in the camera take your spoon take your brush get out of here knee who's this you