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Bircher muesli
Also searched as: Bircher muesli, Birchermüesli, overnight oats, Swiss muesli
In short: In Bircher muesli, oat flakes swell overnight in milk or yoghurt. Lemon keeps the grated apple pale.
Picture it
Like a seed swelling overnight in water: by morning it is soft and plump.
The decisive moments
- 1Mix oat flakes with milk or yoghurt and chill overnight
The flakes take up liquid, and their starch swells a little even when cold: the muesli turns creamy.
Starch gelatinisation - 2Grate the apple just before eating and mix it straight away with lemon juice
In the air an browns the apple. Acid slows it down.
Enzymatic browning - 3Scatter the nuts over only at the end
That way they stay crunchy instead of soaking up moisture.
Sources
- Harold McGee: On Food and Cooking (2004)