Spotlight on Oats
 Source Internet Recipe Added: 8/26/2012
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Quick Cooking Quick oats cook up in just a few minutes and contain just as many nutrients and goodness as rolled or steel-cut oats. They are groats that have been first steamed, then cut into a few pieces and crushed into very thin flakes. The rapid cooking time make them the breakfast of choice for many.
Instant Quick oats are not to be confused with ‘instant’, which often contain additives and sweetener. Instant oatmeal has been pre-cooked, then dried and flaked. While its convenience is second only to cold cereal, the pasty taste of instant oatmeal makes it a hard sell for true oatmeal lovers. Rolled or ‘Old-Fashioned’ Rolled oats are groats that have been steamed to soften them and then compressed between two rollers to make them thinner. Various manufactures will roll oats to different thicknesses, which is why you will see ‘Regular’ rolled oats (typically with Quaker, etc) and ‘Thick’ rolled oats. These oats cook up in about ten minutes and offer more texture and fuller flavor than the quick cooking variety. Steel-Cut or ‘Pinhead’ These whole groats were sliced crosswise into a few pieces during post-processing and are a favorite among oat aficionados for their chewy – as opposed to mushy – texture and full flavor. Steel-cut oats are also sometimes called Scotch (or Irish) oats and take the most time to cook by a long shot –up to 40 minutes. |
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