It certainly isn't our rolled oats. (Wonder when that technique was developed..)
It's boiling a long time, to cook the meat. (Well - I'd simmer...) I'd think it might be enough to cook whole groats, but "beaten" sounds as if they might not be whole, either.
Irish steel cut? Scotch (which are cut finer?) Something else I don't know about? What happens to oats when they're ground - and why does no one grind oats, but rather cut and/or roll them?
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timeasmymeasure
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Date: 2009-09-10 02:57 pm (UTC)It certainly isn't our rolled oats. (Wonder when that technique was developed..)
It's boiling a long time, to cook the meat. (Well - I'd simmer...) I'd think it might be enough to cook whole groats, but "beaten" sounds as if they might not be whole, either.
Irish steel cut? Scotch (which are cut finer?) Something else I don't know about? What happens to oats when they're ground - and why does no one grind oats, but rather cut and/or roll them?
Hadn't thought about it, until I read this.