[Sca-cooks] Oats

[Sue Clemenger]

You might experiment--whole-grain oats, or steel-cut oats, or
oats-ground-to-a-powder/flour.  They must have been prepared to some
extent if folks actually made oatcakes and such out of them  I'd imagine
it'd depend on the type of "thickening" you were after--thick, as in
"lots of stuff and not a lot of broth," or "thickened like the broth is
more of a gravy."
--maire, rambling on (going away now....a good book and a hot cup of
chai are calling to me!)

Robin Carroll-Mann wrote:
>
> I'm tempted to try a soup recipe that is thickened with oats.  What kind of
> oats should I use?  I know that rolled oats are not period.  Would steel-cut
> oats be appropriate?