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Oats
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Can anyone tell me the diffence between porridge oats and rolled oats please
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Oats are classified by the way the raw grain is treated to give different sizes of finished product which can then be used for different ways of cooking.
From the BBC Food website:
The most common porridge oats are rolled, rather than crushed during processing. The oats determine how hearty the finished porridge will be and how long it will take to cook. Basically, the finer the oat, the quicker the cooking time. That's why the instant porridge varieties, which are made from fine oats, tend to have an almost powder-like consistency.
But if you want your porridge quick, but not instant, opt for traditional, thick, whole oat flakes if you like a distinctive flavour and a substantial start to the day. Whole oat flakes are not cut before they are rolled, so they remain the bulkiest of the rolled oats.
If you prefer a slightly smoother consistency, choose standard rolled oats (they cook a little more quickly, too) which have a medium grain. This is also a good grade of oat for making oatcakes, biscuits or stuffing.
Scotch oats, which are also referred to as 'pinhead oats' are chopped, rather than rolled into small pieces and they are chewier than rolled oats. They are used for the most traditional method of cooking porridge, but they take much longer to cook than any other type of oat.
http://www.bbc.co.uk/food/recipes/mostof_oats. shtml
From the BBC Food website:
The most common porridge oats are rolled, rather than crushed during processing. The oats determine how hearty the finished porridge will be and how long it will take to cook. Basically, the finer the oat, the quicker the cooking time. That's why the instant porridge varieties, which are made from fine oats, tend to have an almost powder-like consistency.
But if you want your porridge quick, but not instant, opt for traditional, thick, whole oat flakes if you like a distinctive flavour and a substantial start to the day. Whole oat flakes are not cut before they are rolled, so they remain the bulkiest of the rolled oats.
If you prefer a slightly smoother consistency, choose standard rolled oats (they cook a little more quickly, too) which have a medium grain. This is also a good grade of oat for making oatcakes, biscuits or stuffing.
Scotch oats, which are also referred to as 'pinhead oats' are chopped, rather than rolled into small pieces and they are chewier than rolled oats. They are used for the most traditional method of cooking porridge, but they take much longer to cook than any other type of oat.
http://www.bbc.co.uk/food/recipes/mostof_oats. shtml
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