A cereal grass, oats were first brought to
the United States in 1602, when they were planted on an island off the
coast of Massachusetts by a sea captain. This whole grain is highly
nutritious in all of its many forms. The type of oats you choose depends
on how you plan to use them.
Old-fashioned oats, which have been steamed,
rolled into flakes, and dried, make a popular hot cereal but also add
instant crunch to crumb toppings and supply whole-grain nutrition to a
soup or stew. Quick-cooking oats, which are cut into small pieces and
then steamed and flattened like old-fashioned oats, can be used in
baking in place of old-fashioned oats. Steel-cut oats (Irish oats) are
cut into small pieces but not rolled; they look like tiny, irregularly
shaped grains and take a bit longer to soften than old-fashioned rolled
oats. Instant oats are cut into tiny pieces, precooked, and then dried,
so you can just add hot water to reconstitute them. Avoid using these in
baking; their very fine texture can make baked goods turn out gummy. Oat
flour is a whole-grain flour made by grinding the grain to a powder. It
must be combined with gluten-containing flour when used in yeast breads
because it lacks gluten.
Oat bran is the fiber-rich outer coating of
the oat kernel; it makes an easy and healthful add-in to cereals, quick
breads, and yogurt. When substituting it for flour in baking, replace
only about one-quarter to one-third of the total amount of flour with
oat bran, since it can impart a slightly bitter taste when used in large
amounts. Like oat flour, oat bran lacks gluten, so it is not suitable to
use in large quantities for bread dough. But it makes a great addition
to ground meat mixtures such as meatballs, meat loaf, chilies and
casseroles.
Oats will keep in a sealed container in a
cool, dry place for up to 6 months. Store oat bran in the refrigerator
for up to 3 months. When making oat flour, grind old-fashioned or
quick-cooking oats in a food processor or blender until they reach the
texture of fine meal. Use in baked goods, substituting up to one-third
of regular flour with oat flour.
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