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rolled oats v. steelcut oats

Lyn asked about the differences between the different kinds of oatmeal. 
The steelcut (Irish or Scottish) oats take quite a bit longer to cook, 
but you only use about half as much in relation to the water (1/4 c. to 1 
c. water as opposed to 1/2 c. regular rolled oats to 1 c. water), so that 
might offset the cost a little bit.  

These oats are really pricey if you buy them pre-packaged.  I splurged 
once when Trader Joe's had the McCann's Irish oatmeal in a tin for about 
$3.98.  Now I buy the oats in bulk at my HFS for 69 cents a pound and 
take them home and store them in the tin.

We really like the somewhat "nuttier" texture and flavor of the steelcut 
oats. Because they take 30-40 minutes to cook, I usually make a big batch 
and then microwave/reheat individual servings during the week.  The last 
batch I cooked with a handful of mixed chopped dried fruit--very tasty. 
We like it with buttermilk and brown sugar, which is apparently a 
traditional Irish way to eat it, according to the McCann's tin.  

Which brings me to a question: I've seen nonfat buttermilk specified in 
recipes, but I've never found it in stores.  What I buy is lowfat, but 
I'd buy nonfat, if such a thing existed and I could find it!  Any 
suggestions?
................................................................................
Victoria Modarresi					Dept. of English
vmodrsi@xxxxxxxxxxxxxxxx				University of Arizona
(520)621-1836			FAX (520)621-7397	Tucson, AZ 85721
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