I saw this at the supermarket - Scottish oatmeal.
Can you see how finely ground it is? Not as fine as flour, but finer than any oats I ever saw. Do the Scots really eat this for breakfast? It must be very mushy; I feel skeptical. But I bought a bag.
It wasn't cheap, but I was so curious about it. I've been putting it into meatballs and meatloaf in lieu of breadcrumbs, and it's perfect for that! But after this bag is done, I'll grind my own.
If you wanted a thin gruel-like porridge you could use this kind of oatmeal or, do what you have been doing and use it for thickening or binding foods together. I do this; I coat pork steaks with seasoned oatmeal fry them on both sides to brown them and then finish off in the oven. You could use oatmeal instead of wheat or barley flour and make biscuits(cookies) or pastry. Not that I've ever done that but I have read the recipes! All oats seem to be called oatmeal whether they are fine-ground or rolled or flakes; confusing!
ReplyDeleteClare, of course you would shed light on this subject! And yes, I will also use the ground oats for frying - thanks for the idea! xo
Delete(I can't hear the word gruel without thinking of Scrooge)
Yes, Scrooge and his gruel. Quite off-putting though it can be made tastier with a few flavourings or some fruit. I missed out bread as well. Oaten loaves are lovely!
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