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Steel Cut Oats - Page 2

post #16 of 18
10/17/08 at 3:25pm
Quote:
Originally Posted by why View Post
The fat oxidizes faster as well. It changes the flavor.

Hmmm... why do I have this funny feeling that you just made that up?

Fat oxidation is the conversion of fat into carbon and ATP. This occurs inside the body. How the hell this changes the flavor of something before it even reaches your stomach is well beyond my intellectual ability, obviously.

Please point me toward your sources, Great One.
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post #17 of 18
10/17/08 at 4:02pm
Quote:
Originally Posted by denimdestroyedmylife View Post
After cooking, I add whiskey, Baileys irish cream, nuts, raisins, brown sugar, and whatever is in reach. McCann's in the can is the stuff I like.

Nice. Now that's a breakfast we can believe in.
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post #18 of 18
10/17/08 at 4:20pm
Quote:
Originally Posted by whacked View Post
The difference in taste between quick oats and rolled oats is immense.


Ummm... no.

All quick oats are are the same process as rolled oats, just steamed/pressed a little finer and often minced.


Steel cut and stone ground are the oats that taste significantly different from rolled/quick as they maintain the bran and the whole grain. Generally, one would say they taste "nuttier".
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