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heyjude asked the following question:
I am making a dessert that calls for quick cooking oats in the crust, and I only have the old fashioned kind. Can I use them instead?
I am making a dessert that calls for quick cooking oats in the crust, and I only have the old fashioned kind. Can I use them instead?
November 23rd, 2009 at
I am a former chef and use both, I make my daily oatmeal with the the quick ones, they take 3-5 minute to cook, for baking I prefer the old fashion, they have nuttier taste and hold up better to long cooking and in baking, they take for porridge in the morning about 10-15 minutes to cook.
The main difference is the quick oats have had a steaming and drying before processing and rolling this just allows them to cook faster, there is a type from Scotland and Ireland a pin oatmeal which is not rolled but cut or broken, these take 30-40 minutes as they are whole grain and are full of fiber.