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|Main ingredient(s)||any grains such as oats, wheat, barley, millet or rye etc.|
Groats (or in some cases, 'berries'), are the hulled kernels of various cereal grains such as oat, wheat, and rye. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm (which is the usual product of milling).
Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges: steel-cut oats is simply another name for sliced oat groats.
Groats are also used in some sausages such as black puddings. A traditional dish from the Black Country in England is groaty pudding (not to be confused with groats pudding). Groaty pudding is made from soaked groats, leeks, onions, beef and beef stock, and baked for up to 16 hours; it is a traditional meal on Guy Fawkes Night..
The grain is cleaned, sorted by grain size and peeled (if necessary) before being husked. Additionally, the grains can be sliced on a "Groat Cutter" which can be adjusted to cut fine, medium or coarse groats. Regardless, thereafter the groats are freed from any adhering parts of the shell by a brushing machine. In the case of cut groats their fragments are sorted by size by sieving.
Types of groats
- Buckwheat groats
It is more common to refer to grains of Barley and Maize as "corns" not groats, so while one might refer to oat groats, one would refer to Barley corn or Maize corn. Normally when one says the word "groat" the reference is to oats, and when using the word "corn" alone it refers to Maize.
- "Product Review-Grains". Thrive with the Basics. 14 November 2011. Retrieved 17 August 2012.
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