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Steamed oats
Aug. 29th, 2015 11:44 amExperiment: large-flake oats cooked by steam alone in a pressure cooker for about 25 minutes + cool-down time.
Result: the oats were dry, slightly darker than before, not much moisture seemed to have been absorbed. When the oats were subsequently cooked with water as usual, they absorbed less water than usual and "fluffed up" noticeably. Apparently the structure of the flakes was "loosened" by the steam, and/or more moisture had been absorbed than was apparent. This is more or less what the "modified" means in phrases such as "modified starch".
Conclusion: this does not appear to be a very useful way of cooking rolled oats.
Oh well, not all experiments are "successful", and my curiosity has been relieved.
Result: the oats were dry, slightly darker than before, not much moisture seemed to have been absorbed. When the oats were subsequently cooked with water as usual, they absorbed less water than usual and "fluffed up" noticeably. Apparently the structure of the flakes was "loosened" by the steam, and/or more moisture had been absorbed than was apparent. This is more or less what the "modified" means in phrases such as "modified starch".
Conclusion: this does not appear to be a very useful way of cooking rolled oats.
Oh well, not all experiments are "successful", and my curiosity has been relieved.
