[Sca-cooks] Oats
Sue Clemenger
mooncat at in-tch.com
Tue Mar 4 19:52:30 PST 2003
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?
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