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Cooking Oats

Origin And Use Of Oats And Barley

As an article of food, OATS are used very extensively. In Scotland, this cereal formed the principal article of diet for many years, and as the hardiness of the Scotch people is usually attributed to their diet the value of oats as a food cannot be overestimated. This grain, or cereal, grows very much like wheat and yields an abundant crop in fairly good soil; but it is unlike wheat in composition, for it contains very little protein and considerable fat. In fact, it contains more fat than any other cereal. Because of its lack of protein, it will not make raised bread, and when it must serve the purpose of bread it is made into flat cakes and baked. Although it is used to some extent in this way, its greatest use for food, particularly in the United States, is in the form of oatmeal and rolled oats. In the preparation of oatmeal for the market, the oat grains are crushed or cut into very small pieces, while in the preparation of rolled oats they are crushed flat between large rollers.

RECIPES FOR OATS

The same methods of cooking can be applied to both oatmeal and rolled oats. Therefore, while the recipes here given are for rolled oats, it will be well to note that they can be used for oatmeal by merely substituting this cereal wherever rolled oats are mentioned.

ROLLED OATS.--Because of the high food value of rolled oats, this cereal is excellent for cold weather, especially when it is served with hot cream or milk and sugar. It can be prepared very easily, as the accompanying recipe shows.

BARLEY is a grain, or cereal, that grows very much like wheat. However, it is hardier than wheat or any other cereals and may be grown through a greater range of climates. Barley has been cultivated from the most ancient times; in fact, its cultivation can be traced as far back as man's occupations have been recorded. The grain of this cereal has also played an important part in the advancement of man, for, according to history, some of the present weights and measures originated from it. Thus, the Troy weight grain is said to have been first fixed by finding the average weight of a barley grain, and the inch of linear measure, by placing three grains of barley end to end.

Although several varieties of barley have been cultivated as food from the earliest times, the grain is now used principally in the manufacture of malt. In this form, it is used for the malting of foods and in the making of alcoholic liquors. To produce malt, the barley grains are moistened and allowed to sprout, and during this process of sprouting the starch of the barley is changed to sugar. The grains are then dried, and the sprouts, which are called malt sprouts, are broken off and sold as cattle food. The grain that remains, which is really malt, is then crushed and combined with other grains for use as malted cereal food. When barley is used to make malt, or fermented, liquors, it is soaked in water, which absorbs the sugar in it; then yeast is added, and this produces alcohol by causing the fermentation of the sugar.

In the United States, pearl barley is the name applied to the most common form of barley used as food. In this form, the layer of bran is removed from the outside of the barley grain, but no change is made in the grain itself. Pearl barley is used for soups and as a breakfast cereal, but for whatever purpose it is employed it requires very long cooking to make it palatable. Very often the water in which a small amount of pearl barley has been cooked for a long time is used to dilute the milk given to a child who has indigestion or who is not able to take whole milk.

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Find tips about making sodium and sodium uses at the Daily Sodium Intake website.

Is it ok to substitute old-fashioned oats for the quick oats in oatmeal cookies?

I have a recipe that calls for quick-cooking oats but I only have the old-fashioned kind in my cabinet. Will it make a difference in my oatmeal cookies if I make the switch in my recipe?

Yes, and you may never go back to 'quick' because using rolled oats is fantastic.

Parlay parfair ingredients
Now that summer is here, many of us want healthy low-calorie and low-fat meals or treats to maintain our swimsuit bodies. This recipe is one of our favourites. We made it for breakfast just last week and our four-year-old said to me "wow, look Daddy; we're having dessert for breakfast."

Cooking with Wine - Veal Chop Oats

Cooking Techniques....

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