Quick cooking oats can be made at home by pulsing regular oatmeal in the food processor a few times. Cookies that are made with this type of oatmeal tend to look a little “prettier” because they don’t have big oats floating around in them and they give a baked good a very uniform texture. They have the exact same flavor as regular rolled oats, but have a slightly finer texture. Breaking them down into smaller pieces enables them to cook more quickly. Quick cooking oats are rolled oats that have been coarsely chopped. This type of oatmeal also lends a slightly chewy texture to baked goods and the whole oats are clearly visible in the finished product, leading to more rustic looking cookies and baked goods. When it comes to breakfast, they cook in just a few minutes and have a nice, chewy texture. This type of oatmeal is made with whole rolled oats that are steamed and then flattened. Regular oatmeal, also often described simply as rolled oats, is the most basic type of oatmeal that you can find. While it isn’t difficult to pick out which kind you want to have for breakfast, it can be difficult to know what works in a recipe. What kind of oatmeal is the best for baking? Sometimes, recipes will specifically call for different types of oatmeal and other times they’ll simple say “oatmeal” with no explanation. ![]() There are three main types of oatmeal to choose from in the cereal aisle of the grocery store: regular oatmeal, quick cooking oatmeal and instant oatmeal.
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