[Sca-cooks] Re: Oats
Butterflye
butterflye at runbox.com
Tue Mar 4 21:20:50 PST 2003
> 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
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