Steel-cut oats
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The examples and perspective in this article deal primarily with USA and do not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page. (February 2012) |
Steel-cut oats are whole grain groats (the inner portion of the oat kernel) which have been cut into pieces. They are commonly used in Scotland and Ireland to make porridge, whereas rolled oats are used in England, other English-speaking countries, and Scandinavia. They are sometimes named after the grade of cut, e.g. pinhead oats; steel-cut oats from Ireland are sometimes called Irish oats.
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[edit] Overview
Steel-cut oats are golden in color. They come in different grades depending on the size of the pieces: pinhead (the largest), coarse, medium and fine.
Steel-cut oats take longer to cook than instant or rolled oats due to their minimal processing, typically 15–30 minutes (though much less if pre-soaked). The flavor of the cooked oats is described as being nuttier than other types of oats, and they are also chewier.[1]
In the United States, Scottish oats or Scottish oatmeal is steamed steel-cut oats that are then ground by stones into an oat meal.[2] They are sometimes confused with steel-cut oats. This form is not found in Scotland.
[edit] See also
[edit] References
- ^ "For best oatmeal taste, be patient". Consumer Reports. 2008. http://www.consumerreports.org/health/healthy-living/diet-nutrition/healthy-foods/cereals/oatmeal/overview/oatmeal-ov.htm. Retrieved Jan 21 2012.
- ^ Matt (2008). "Oatmeal, Oats & Oat Bran". Answer Fitness. http://www.answerfitness.com/172/oatmeal-oats-oat-bran-healthy-food-day/#more-172. Retrieved Jan 21 2012.
