Q: Oatmeal from Oats

C

Chuck Lockhart

New member
I probably know the answer to this, but affirmation from you kitchen
gurus would make me feel better.

I have a cookie recipe that calls for oatmeal. I have regular Quaker
Oats, the kind that take 5 minutes to cook on top of the stove. Can I
just whirl the oats in the FP a few times to make them "oatmeal" I
would measure the resultant "oatmeal" for the recipe.

TIA
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
Janet Wilder wrote:


If the recipe called for 'oatmeal', I think that is what you already
have. If it called for steel cut oats-- then you're out of luck.
[actually, I'd probably try them as is and see what happened. the
texture would be different is all.]

Jim
 
On Apr 28, 6:27?pm, Janet Wilder wrote:

Quaker oatmeal is rolled oats. The "quick" variety is rolled between
heated rollers to partly cook them, speeding wet cooking time. Thay
cook up a bit mushier, but I doubt there'd be much difference in
cookies.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
In article ,
Janet Wilder wrote:


If the recipe specifically asks for ground oats, I would do that, but
every recipe I've ever used or seen just uses regular rolled oats.

Actually, now that I think about it, if the recipe calls for ground
oats, I'd find another recipe!

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Thu, 28 Apr 2011 16:59:40 -0700, Dan Abel wrote:



Whyssat? I make muffins with steel cut oats. They soak for an hour
in milk-- then get baked for 20 minutes & are the perfect texture. [to
me anyway.] Healthy muffins, too.

I'd like a cookie recipe that used steel cut. . . No I wouldn't--
just another temptation.

Jim
 
In article ,
Jim Elbrecht wrote:


I like the texture better with the rolled oats. No sense grinding them
up if I don't like it as well.


Sounds good to me. Recipe?


I'd be tempted to just sub the steel cut (soaked, if that works) for the
rolled.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Apr 28, 7:59?pm, Dan Abel wrote:

...


Well now, ... I keep oat flour on hand as a thickener. I make it from
regular -- not quick or instant -- rolled oats in the blender, then
sift the result. If produces a texture similar to wheat flour but is
even more forgiving about lumping than corn starch.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
Janet Wilder wrote:

Oatmeal is what is in the tub of Quaker Oats. The "regular" Quaker Oats
does not cook in 5 minutes, that is the "quick" oats which I find to be
inferior. If the recipe calls for oatmeal you use it as-is, some recipes
call for you to process the oatmeal in a blender to produce a coarse oat
flour.
 
In article ,
"Pete C." wrote:


My wife and I argue about this all the time. We eat oatmeal for
breakfast almost every day. We always have the Old Fashioned (we get
the ten pound box at Costco). She says that it takes only five minutes.
I say that it isn't cooked for at least twenty. The Quick Oats says it
cooks in one minute:

http://www.quakeroats.com/products/oatmeal/quick-oats.aspx

The FAQ (see above cite) says that the only difference between regular
and quick is that quick is cut into smaller pieces to cook faster.

--
Dan Abel
Petaluma, California USA
[email protected]
 
Dan Abel wrote:

I use the regular Quaker Oats and I microwave them for 1:30-2:00
depending on tap water temperature. That is just enough time to make
them creamy, but not so long that they loose their texture.

As for the difference between the regular and quick, their FAQ may claim
it's just cut into smaller pieces, however my testing has convinced me
that there are other differences. Indeed in the cookie recipe where the
oatmeal is blended into flour I still find a notable difference between
using regular and quick oats, so the difference has to be more than the
cut.
 
On Apr 28, 11:14?pm, Dan Abel wrote:

I eat a lot of oatmeal too. I cook Quaker's regular for 10 minutes and
it's completely done. (I get bulk rolled oats from Whole Earth. It's a
little cheaper than Quaker.) The quick oats are supposed to cook in
five, but the texture leaves a lot to be desired. Instant is even
worse, but when I have to use it (traveling, cook in car) I don't use
anything flavored or packaged in "portion"-sized packets. I can't
think of the brand name now -- incipient Alzheimer's? -- but at least
some instants have better texture and taste than the mushy Quick.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Apr 28, 11:54?pm, "Pete C." wrote:

I think you're right. I understood that the quick oats were rolled
with heated rollers to partially precook them.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On 29/04/2011 11:27 AM, Jerry Avins wrote:


Rolled oats are steamed a bit.It speeds up cooking time but , more
important, kills enzymes in order to prolong shelf life.
 
On Apr 28, 4:21?pm, Jerry Avins wrote:

No.

#
What is the difference between Quaker? Old Fashioned Oatmeal and Quick
Quaker? Oats?

Quaker? Old Fashioned Oats are whole oats that are rolled to flatten
them. They contain all parts of the oat grain including the bran,
endosperm and germ portion. Quick Quaker? Oats are made the same way
but are simply cut into slightly smaller pieces so they cook faster.
 
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