[Sca-cooks] Re: Oats

[Butterflye]

> Message: 7
> 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?

I don't know what the recipe had in mind, but I have added steel-cut oats to
soups and stews with great success. The thickening happened with time
(couple of hours in a slow cooker), but it did happen, and the oats were
much like barley in texture -- something to bite into but nothing to take
away from the rest of the flavor.

~~ Lorète