Information about Oatmeal
Ingredient - Scotland
Speciality Dish |
Cooking by Country Main Page
is a product made by processing oats. Firstly the oats are hulled by mechanical
methods leaving the inner kernel called the groat The groats are then cleaned by
souring brushes and subjected to moisture after which they are heated to a
temperature of approximately 215F. The steam produced during this process acts
as an inhibitor of undesirable enzymes enabling the finished products to be
stored for a longer periods.
The groats are then refined into “steelcut” then
flaked into the various types of rolled oats (quick or traditional) before being
dried and stored.
The Scots have utilised oats in all it’s forms for hundreds of years, initially
due to the fact that oats are easier to grow in the cold wet climate and short
growing season than other grains such as wheat and not surprisingly is became an
Today oatmeal is still very popular in Scottish cuisine and is used in a variety
of ways such as stuffings, coatings for fish, baked goods including biscuits and
bannocks, breakfast dishes such as porridge, haggis and even as a coating for
You can find l recipes using Oatmeal or rolled oats on the main Scotland Cooking
by Country page and many more throughout the site. Just use the Search Page to
find them all.