Spring Break!

     

     There will be a brief interruption to my daily posting of culinary news.  I will be on an international fact finding journey attempting to learn more about Caribbean cuisine. 

      In the words of The Bard, "Beware the Ides of March!"  That is when I will resume my VinnyPosts.

The same or different?

     I read with interest the response to a question posed to the writers of Cuisine Notes in the most recent issue of Cuisine at home magazine.  Eleanor Neve of San Francisco asked, "Are scallions and green onions the same?"  Here is what was written:

     Answer:  Yes and no.  Scallion is both a distinct variety of onion as well as the group name for many members of the onion family.  This includes (true) scallions themselves, green onions (or immature onions), young leeks, welsh onions, and sometimes the tops of young shallots.  All scallions have long, straight, green leaves with white bases, which have the most pronounced flavor.  Both parts are edible.

     You can identify a true scallion from the others by its white base (the part that would develop into a bulb), which is straighter.  Green onions (and others) have slightly curved white bases, showing the beginnings of a bulb.

     True scallions are younger than, and a bit milder than green onions.  But all members of the scallion family can be used interchangeably.  Available year-round, scallions are at their peak during spring and summer.



Parmesan Purity

     In her report on fraudulent cheese production Lydia Mulvany, writing for Bloomberg Business, goes on to say that until recently there was little incentive to follow labeling rules.  Criminal cases have been few and far between.  But there have been numerous civil lawsuits like the one brought against McDonald's Corporation for selling what they claimed were pure mozzarella sticks that in reality contained starch, a filler, a claim the company, by the way, denies.  So while the FDA does provide regulation and standards, the enforcement still lags behind.


     It's not a minor issue, given the affection that US consumers have for hard Italian cheeses.  Last year US Parmesan output rose 11% from the previous year to a hefty 336 million pounds.  Romano production was even greater, 20% to an impressive 54 million pounds.  Of all the popular cheeses in the US the hard Italian varieties are the most likely to have fillers because of their expense.  Parmesan wheels sit in curing rooms for months, losing moisture, which results in a smaller yield than other cheeses offer.  So while 100 pounds of milk might produce 10 pounds of cheddar, it makes only 8 pounds of Parmesan.   That 2 pound difference means millions of dollars to manufacturers.

     One CEO was recently quoted as saying, "We're constantly battling cheap imitators across all of our product lines."  Competitors hawking bastardized products can undercut the price of the genuine article by as much as 30%.


   It seems that the recent investigation at Castle Cheese has caught the attention of other cheese producers and retailers alike.  Industry experts estimate that 20% of domestically produced may be mislabeled, largely due to fillers like cellulose (wood pulp).  

     It is an ongoing cause for concern by consumers like you and me.  Especially when test results report that "no Parmesan cheese" was used in the manufacture of such familiar brands as Target Corporation's Pantry brand 100% grated Parmesan as well as Associated Wholesale Grocers Inc.'s Best Choice 100% Grated Parmesan Cheese.

     Perhaps the only way to be sure is to purchase your own block of your favorite cheese and grate it yourself.



Cheese or Just Cheesy?

 

     You just can't be too careful when you go shopping these days.  Even when you think you're getting a safe, wholesome 100% pure product it can turn out that you are being mislead by deceptive labeling and dishonest manufacturers.

     According to Lydia Mulvany reporting for Bloomberg Business,  the U.S. Food and Drug Administration paid a surprise visit to Castle Cheese in Slippery Rock, PA in 2012. They discovered that the company was doctoring its "100% real Parmesan cheese" with cut rate substitutes and such fillers as wood pulp.  Turns out that they weren't the only ones either.

 

     Some grated Parmesan suppliers have been mislabeling products by filling them with too much cellulose, a common anti-clumping agent made from wood pulp, or using cheaper cheddar, instead of real Romano.  Cellulose is a safe additive, so the government says.  And an acceptable level in a product is 2-4%, according to Dean Sommer, a cheese technologist at the Center for Dairy Research in Madison, Wisconsin.  But an independent lab tested Everyday Essential 100% Grated Parmesan Cheese manufactured by Jewel-Osco and found that 8.8% of the product was cellulose, while Wal-Mart's brand, Great Value, registered 7.8%, veritable Kraft brand's Parmesan had 3.8% and Whole Foods 365 store label tested at 0.3%.

     But back to Castle Cheese...According to the FDA's report, "no Parmesan cheese was used to manufacture" the Market Pantry brand 100% grated Parmesan Cheese, sold at Target Corporation stores.  Instead there was a mixture of Swiss, mozzarella, white cheddar and cellulose.  And the problem is wide spread throughout the industry.  DariConcepts, a Springfield, Missouri cheese maker that's a subsidiary of Dairy Farmers of America, said on its website that in a test of 28 brands, only one-third of label claims about protein levels in grated Parmesan were accurate.   The bottom line is that many cheese manufacturers distridute adulterated products because it saves them money.

Tomorrow:  More on the battle for real cheese.

Border Dispute

     True Canadian bacon (what you'll find in Canada), is known as peameal bacon or back bacon.  It comes from the loin, which runs down the middle of the back of the pig.  This bacon is brined, but not smoked, then rolled in cornmeal, giving it a yellow crust.  Peameal bacon is not widely available in the United States.

"American" Canadian bacon (what you'll find in the US), is usually smoked and fully-cooked.  It, too, is also known as back bacon, and also might be labeled Canadian-style bacon because, while its roots are in Canada, what's available here isn't actually produced or imported from Canada.  Instead, it's made domestically using the same cut and similar style.

    Like its cousin, peameal bacon, this American version of Canadian bacon is very lean and meaty, with less fat compared to other cuts of bacon, and is actually more ham-like.

     Canadian bacon is traditional in eggs Benedict.  It makes a great addition to any breakfast, as a pizza topper, or tossed with pasta.

article reprinted from "Tell me More" April 2016, Issue 116, Cuisine at home magazine

Comfort Food

     T. Susan Chang for NPR says, "This is one of the most comforting ways I know to eat celery root.  You can simply mash it with a regular potato masher, but for the silken puree that is one of celery root's side benefits, the food processor is the way to go."

     Here is her recipe:

Truffled Celery Root Mash

Ingredients

4 medium russet potatoes, peeled and cut into 2" chunks

1 large or 2 small celery roots, trimmed, peeled and cut into 2" chunks

1/2 cup heavy cream or sour cream

About a teaspoon of white or black truffle oil, to taste

Salt and pepper to taste

Chopped chives (optional)

Directions

Place the potato chunks in a large pot with enough generously salted cold water to cover the potatoes with 3 inches to spare.  Bring to a boil.  Add the celery root chunks and simmer together until the vegetables are all quite tender, about 15 to 20 minutes.  Drain into a colander placed over a serving bowl large enough to accommodate the mash (so the boiling water warms up the serving bowl).

If using heavy cream, microwave or heat it in a small saucepan until just hot.



In a food processor, puree the potatoes and celery roots together until you achieve a smooth puree; you'll need to do it in 2 batches.  When the first batch is finished, turn it into the warmed serving bowl.  While pureeing the second batch, add in the hot cream or sour cream.  Add the truffle oil to taste and turn the second batch into the warmed serving bowl, folding it into the first.  Adjust the seasoning, sprinkle with chives, if using, and serve immediately.

Getting to the root of the matter

     Celeriac has been described as a "rather ugly, knobby, brown vegetable...actually the root of a special celery cultivated specifically for its root." by the Food Network Encyclopedia.  It is, as its name implies, a root  vegetable and known also by the confusing moniker celery root.  It isn't actually the root of celery but simply a relative, a roughshod cousin" as some have called it.

     Available from October to April, it stores well in cool temperatures.  The taste has been described as a cross between strong celery and parsley when it is used raw in creating salads, and slaws, or cooked in soups, stews and purees.  Its flavor is luscious and creamy.


     But first the knobby exterior must be hewn off, preferably with a serrated bread knife,  before the white interior can be roasted, braised, pureed or mashed.  T. Susan Chang of NPR's Kitchen Window says, "Once you've done away with all the hairy protuberances and reduced the celery root to an irregular, ivory polyhedron you're ready to enjoy the homely vegetable."


Tomorrow: Celery Root as comfort food

Did you know?

     Recently I came across a question in a food blog that asked, "Can you use celery seed to grow celery?"  At first hearing that sounds as simple to answer as "Who's buried in Grant's Tomb?"

     But the answer might surprise you.  Contrary to popular belief celery seed will not grow the familiar bright green stalks that you see in the produce section of the grocery store.  Celery seed spice is actually harvested from a closely related plant, wild celery, sometimes called smallage.  It is a member of the large family of plants that include dill, coriander, fennel and parsnip, in addition to more familiar members like carrot and parsley.  Smallage requires a long growing season and above average moisture and thus does not do well in the average backyard garden.  And the plant itself is bitter and inedible with hollow stems.  The leaves are sometimes used as a bitter herb to flavor soups and stews.  But they are valuable for the seeds they produce.



     Celery seeds have been a part of the medicinal arsenal for thousands of years and are still considered helpful in treating water retention, arthritis, gout, and muscle spasms.  It can also reduce inflammation and help treat hypertension.  Some even say it is an effective mosquito repellent!

   So the answer to the first question stated above is "No, celery seed will not grow celery."

     And the answer to the second question about Grant's Tomb...Technically no one is buried there.  In the mausoleum located on Riverside Drive in New York City the remains of the 18th President and his wife, Julia, are entombed in adjoining sarcophagi above ground in an atrium, not buried beneath the floor.  You can see that for yourself any day but Monday or Tuesday at the site maintained by the National Park Service.



Center Stage

     Here's a healthy and simple meal that showcases celery's versatility.  It makes a great Lenten dinner.  The toasty flavor of caramelized celery pairs well with earthy lentils with a creative finishing touch of dill, maple and cider vinegar.

Caramelized Celery with Lentils

Ingredients

7 1/2 oz beluga lentils (about 1 cup)

1 Tbsp unsalted butter

1 Tbsp olive oil

8 oz celery, sliced 1/4" thick on a slight diagonal (about 2 cups)

1 Tbsp cider vinegar; more as needed

2 tsp pure maple syrup

1 Tbsp chopped fresh dill

Kosher salt and freshly ground black pepper

In a medium saucepan, bring 6 cups water to a boil.  Add the lentils and simmer, adjusting the heat as needed, until just tender, 20 to 25 minutes.

Meanwhile, in a 12" skillet, heat the butter and oil over medium-high heat until the butter melts.  Add the celery and cook, stirring occasionally, until golden brown in places, about 5 minutes.  Add the vinegar and maple syrup, and cook until the liquid is mostly absorbed, about 2 minutes.  Remove from the heat and toss with the lentils, dill, 1 tsp salt, and 1/2 tsp pepper.  

Season to taste with more vinegar, salt and pepper, and serve.

Serves 6

Recipe courtesy of Fine Cooking, February/ March 2016.

In the Spotlight

     "Most people think of celery as a bit player, adding crunch to a salad or an aromatic edge to a pot of soup, but I've been a fan forever." writes Fine Cooking senior food editor Ronne Day.  "I like its bold salty-herbaceous flavor so much that I often make it the star of the dish.  I also appreciate its range: Raw, it can be the freshest, crispest bite on the plate, yet it can also cook to perfect tenderness."

     And why not?  There are so many great qualities to this relative of carrots, parsley, fennel and caraway.  It's naturally low in calories, carbohydrates, fat and cholesterol. It makes a healthy snack and livens up a salad just as easily as it can stand on its own cooked for dinner.  Celery is a good source of Vitamin K and being 95% water helps to keep the body hydrated.  One stalk contains only about 10 calories but is loaded with dietary fiber, providing regularity to the body's GI system.  It also helps to maintain weight and reduces the risk of gastric ulcers and gastritis.

     It is not inconsequential that for thousands of years celery was valued more for medicinal purposes than for cooking.  In the Middle Ages it was considered a remedy for things like anxiety, insomnia, rheumatism, gout and arthritis.  It wasn't until the 16th Century that the Italians began to introduce it into the kitchen, flavoring soups, meats and stews.  Today medical science credits celery for contributing to weight loss, reducing inflammation, lowering blood pressure, regulating the body's alkaline balance, reducing stress and even combating some prevalent forms of cancer.  And studies have also proven that it boosts sexual arousal.

     Maybe you should have brought home a stalk of celery on Valentine's Day rather than that box of chocolates!

Gluten: Friend or Foe?

     I read with interest the November 3, 2014 article about gluten written by Michael Spector in the New Yorker Magazine.  He began by stating that for some gluten is considered a poison, a culinary villain, blamed for everything from arthritis & asthma to multiple sclerosis & schizophrenia.  And there are those who claim that gluten sensitivity "represents one of the greatest and most under-recognized health threats to humanity."  Countering that bold assertion are those who say, "No matter what kind of sickness has taken a hold of you - let's blame gluten."  But the fact remains that for many people, avoiding gluten has become a cultural as well as a dietary choice.  You can schedule a gluten-free vacation, plan a gluten-free wedding, and even receive a gluten-free communion wafer nowadays. 

     Getting down to the point, Spector asks the obvious question.  How can gluten, present in a staple food that has sustained humanity for thousands of years, have suddenly become so threatening?  Good question!

     Many theories abound but as of yet there is no clear, scientific answer.  Some posit that our present day wheat has become toxic, nothing like the wheat used to bake bread only a few generations ago.  But in his research of wheat genetics, Donald Kasarola, from the USDA found no evidence to that effect.  But something seems to be going on.  Wheat consumption in the US has been decreasing, yet the incidence of celiac disease has increased four fold.  In the past 5 years we have been afflicted with acute gluten anxiety.

     But is it gluten, or something else?  Might there be something else in foods that contain gluten that's causing the problem?  Dr. Joseph Murray, professor of Medicine at the Mayo Clinic is quoted as saying, "There is just nothing obviously related to gluten that is wrong with most...people."

     Or could it be the additives that are included in commercially baked bread?  Look carefully at the label and you may find things like acetone peroxide, chlorine, benzoyl peroxide (used to treat acne), shortening, sweeteners, ground dehulled soybeans, coloring and potassium bromate.  And also something called vital wheat germ that's added to make baked goods "healthier."  It could just be too much of a good thing.

     So is "Gluten-free" just another fad diet that will have it's 15 minutes of fame and then take its place alongside Scarsdale, Atkins, South Beach, Zone, flexitarian, pescatarian and paleo?  Or is there really something to it?  Only careful, meticulous research and time will tell.

     If you would like to read the entire New Yorker article just click on:

http://www.newyorker.com/magazine/2014/11/03/grain

Gluten Quiz Answers

1. Which of these is an alternate name for gluten?
     a. Bulgar
     b. Farina
     c. Both A & B
     d. None of the above

2. True or False: Deli meat is gluten free
     Yes, deli meat is naturally gluten free
     No, gluten can hide in deli meat

3. True or False: A food can have gluten, but not wheat.

4. What does it mean for someone to be gluten-free?
     a. They can't eat any bread products, period.
     b. For health reasons, they avoid all foods made from wheat, rye and barley.
     c. They've made a conscious decision to stop eating foods with gluten.
5. Is ice cream gluten free?
     No, sometimes ice cream contains flour as a thickener.
     Yes, ice cream doesn't include any gluten ingredients.

6. Which of the following foods can't be made without gluten?
     a. pancakes
     b. lasagna
     c. fried chicken
     d. none of the above

7. Which of the following foods are NOT naturally gluten-free?
     a. blue cheese
     b. red wine
     c. black beans
     d. eggs

8. Which of the following foods can contain gluten?
     a. soy sauce
     b. pickles
     c. oatmeal
     d. all of the above

9. Which of the following precautions have to be taken for someone gluten-free to live safely in the same household as someone who isn't gluten free?
     a. Maintaining different diets
     b. Keeping all cooking utensils separate
     c. Keeping gluten-free ingredients separate from ingredients containing gluten
     d. All of the above

10. What kind of molecule is gluten?
     a. carbohydrate
     b. protein
     c. lipid
     d. nucleic acid

So, how well do you know gluten?

Gluten Quiz

     Take this quiz that appeared recently on the Hellawella website and see how much you know about gluten:

1. Which of these is an alternate name for gluten?
     a. Bulgar
     b. Farina
     c. Both A & B
     d. None of the above

2. True or False: Deli meat is gluten free
     Yes, deli meat is naturally gluten free
     No, gluten can hide in deli meat

3. True or False: A food can have gluten, but not wheat.

4. What does it mean for someone to be gluten-free?
     a. They can't eat any bread products, period.
     b. For health reasons, they avoid all foods made from wheat, rye and barley.
     c. They've made a conscious decision to stop eating foods with gluten.

5. Is ice cream gluten free?
     No, sometimes ice cream contains flour as a thickener.
     Yes, ice cream doesn't include any gluten ingredients.

6. Which of the following foods can't be made without gluten?
     a. pancakes
     b. lasagna
     c. fried chicken
     d. none of the above

7. Which of the following foods are NOT naturally gluten-free?
     a. blue cheese
     b. red wine
     c. black beans
     d. eggs

8. Which of the following foods can contain gluten?
     a. soy sauce
     b. pickles
     c. oatmeal
     d. all of the above

9. Which of the following precautions have to be taken for someone gluten-free to live safely in the same household as someone who isn't gluten free?
     a. Maintaining different diets
     b. Keeping all cooking utensils separate
     c. Keeping gluten-free ingredients separate from ingredients containing gluten
     d. All of the above

10. What kind of molecule is gluten?
     a. carbohydrate
     b. protein
     c. lipid
     d. nucleic acid

Answers tomorrow
     

NCGS

     In just the past decade NCGS has grabbed center stage as a legitimate medical diagnosis.  It stands for Non-Celiac Gluten Sensitivity, a condition that affects approximately 1% of the general population.  An individual with this disease can severely damage the lining of the small intestine by exposure to gluten, causing a painful immune reaction.

   But what exactly is gluten?  The term comes from the Latin for "glue" and is the general name for proteins that are found in wheat, rye and barley.  It is created by the bonding of two molecules, glutenin and gliatin.  Gluten helps foods maintain their shape, like a natural glue that holds things together.  It gives elasticity to dough, helping it rise and giving pizza crust its chewy texture.  Gluten is most commonly found in breads, soups, cereals and salad dressings.  It's also an integral part of malt, food coloring, beer and soy sauce.

   "Wheat provides about 20% of the world's calories and more nourishment than any other source of food," writes Michael Spector in the November 3, 2014 issue of The New Yorker.  He goes on to point out that it is easy to grow, store and ship.  It is in bread, pasta, noodles and cereal.  But it is also hidden in thousands of other products.  Nearly a third of all the foods found in American supermarkets contain some component of wheat.

Tomorrow:  Test your knowledge of gluten with a quiz!

Breakfast of Champions

     It was a rainy and dark morning when I pulled in to the parking lot of the Wells Fargo Center at 5am on Friday.  I was amazed to find people, mostly male, tail gating at that hour of the morning.  They were a part of the sold out crowd of 20,000 who were there to witness Wing Bowl 24, an annual competitive eating contest.

     It took a while to find my club box, but once there I had a great view of all the festivities.  It was like college homecoming, Mardi Gras, New Year's Mummers Parade, a carnival side show and old fashioned burlesque all wrapped up into one event.  One competitor even downed a cactus in a hoagie roll to the delight and amazement of the crowd.  There were bagpipes and string bands leading the way, along with scantily clad "wingettes," as those competing made their entrance into the center on homemade floats.

     Guest commentators narrated the scene, notables such at former Eagles great Jon Runyon, Flyers star Bernie Parent, NBA all-star Dennis Rodman and 5-time Wing Bowl champ Bill "El Wingador" Simmons who had recently been released from prison.

     Competitors with names like Golden Buddah, Ukraine Train, Rumspringa and Heavy Kevy were all there to win, as was last year's winner Patrick Bertoletti who downed a record setting 444 wings. The rules were pretty straightforward. "You heave, you leave." And 6 were eliminated for doing so.

     And after 3 rounds of downing the 10,000 wings provided by P.J. Whelihan's, a local eatery and watering hole, 125 pound Molly Schuyler emerged victorious.  The 36 year old from Bellevue, Nebraska consumed 429 wings.  That equates to 33 pounds, or 77,650 calories. For her first place finish she received a brand new Harley-Davidson motorcycle.  

 



Not bad for an hour's work.

Going Postal

     The United States Postal Service lives by the motto that begins,

"Neither snow nor rain nor heat nor gloom of night..."

From what I'm hearing I could experience three out of the four of those contingencies as I head out to conduct more culinary research at the 24th Annual Philadelphia Wing Bowl this morning.

Look for my report on Monday!



Vinegar Variety

     So just how many different containers of vinegar do you have in your pantry?  If you're like me, there are quite a few, all necessary for a variety of uses.  Here is a listing of several of the more popular kinds:

Distilled white
     Made from distilled alcohol such as vodka.  It's strong and flavorless, ideal for pickling...or cleaning.

Red and white wine vinegar
     Made from wine and like wine, these can range from mild to more acidic and complex.  Versatile for a basic vinaigrette (Vinny Garette!) and for cooking.

Cider/apple cider vinegar
     Made from fermented apples, it's sharp and a little sweet.

Malt vinegar
     Made from malted barley (like beer) with a distinctive toasty flavor.  Required for fish and chips.



Champagne vinegar
     Light and delicate, it's made from, guess what?  Champagne!

Rice/rice wine vinegar
     An Asian pantry staple made from rice or rice wine.  The common Japanese variety is yellow and mellow.  Some come "seasoned" with added sugar and salt.  Chinese rice vinegar ranges from yellow to brown to red, depending on the rice used.  Chinese black vinegar, made from glutinous rice, is very dark with a deep, slightly sweet flavor.

Sherry vinegar
     Made from sherry within a designated region of Spain.  Aged in barrels for at least six months, by law; the better ones sit for years.  Rich, nutty and caramelly in flavor with a color to match.

Balsamic vinegar
     Made from grapes that are cooked before they're fermented.  Like sherry, traditional balsamic vinegar--dark and sweet with a syrupy flavor--has a protected designation, made in Italy's Modena and Reggio Emilia regions and barrel-aged for a minimum of 12 years.  Only those made this way can be labeled "aceto balsamico tradizionale."

     Those labeled  "aceto balsamico di Modena" blend in some wine vinegar; these range in quality and make up much of what you see on supermarket shelves.  The cheap imitators are simply wine vinegar mixed with caramel coloring and sweetener.  Check the label for "grape must," the juice from those cooked grapes.  If it's the first or only ingredient, that's a good thing.  And be wary of bargain-basement bottles.  A few ounces of traditional balsamic can set you back more than $100.  Good-quality Modena balsamic, while not that expensive, isn't all that cheap either.

Pucker Up with Vinegar

     "It makes pickles possible and is essential to a vinaigrette (Vinny Garette!).  It deglazes a hot skillet of crusty bits, paving the way for a pro-level pan sauce.  It's key to the flakiest pie crust ever."  Janet Rausa Fuller goes on to say in a recent article,  "And that's just cooking..."


     Scientists say vinegar keeps hypertension at bay and blood sugar levels in check.  And you can use it to also clean your kitchen.  So rather than think of all those various vinegar bottles in your kitchen pantry as clutter, consider them as your ticket to culinary enlightenment, as well as a fresh smelling sink and a properly functioning coffee maker.



     Vinegar has quite a history.  It is believed that it dates back to 5,000 B.C. when an absent minded Babylonian left a jug of wine open and it's contents fermented and turned into vinegar.  

     And the same is true today with a neglected open bottle of wine.  Anything with natural sugars that you make into alcohol, like wine, fruit, rice or barley, can end up as vinegar.  A type of bacteria called acetobacter does the job in that second fermentation.  It turns alcohol into acetic acid.  Matt Teegarden of the Institute of Food Technologists studied that very thing in his Ph.D research at Ohio State University.  He candidly remarked, "That pungent punch in the face you get from sticking your face in a bottle of vinegar is from acetic acid." 


     Vinegar will last indefinitely, thanks to its high acidity.  Things don't like to live in an acidic environment.  Just keep your vinegars in their glass bottles, caps secure, in a dark, cool cupboard.

Tomorrow: A look at the many variety of vinegars.

Oatmeal 103

     Steel cut oats are the least processed of all the oatmeal products available on the market.  As the name suggests, the toasted unflattened oat groats are chopped by large steel blades and are smaller than the regular old fashioned style oats, about the size of a sesame seed.

     Sometimes called pinhead oats they are also marketed as Irish or Scottish oats and are traditionally used to make porridge and oat cakes.  They take longer to cook, however, typically anywhere from 15-45 minutes.  Described as tasting nuttier and chewier, steel cut oats are full of fiber and it is claimed that they naturally boost the immune system.

 

    Incidentally, this style of oats are favored by "preppers," survivalists who keep large supplies of food and water on hand in bunkers.  Unopened, packaged steel cut oats have a 10-15 year shelf life.

Directions for cooking steel cut oats:

Stovetop

Bring 1 cup of water (or nonfat or low-fat milk) and a pinch of salt (if desired) to a boil in a small saucepan.  Stir in 1/4 cup oats and reduce heat to low; cook, stirring occasionally, until the oats are the desired texture, 20 to 30 minutes.



Not recommended for use in microwave.

Oatmeal 102

     Quick cooking oats are frequently referred to as "instant" but in reality they are really only Old Fashioned oats that have been coarsely chopped into smaller pieces to allow them to cook more quickly than regular oatmeal, so says the website Bakingbites.com.  Usually they're about one quarter to one third the size of a regular rolled oat flake.  



     You can turn regular rolled oats into the quick cooking variety yourself by pulsing them a few times in the food processor to break them up.

    According to Taste of Home magazine quick cooking oats offer a more delicate texture to baked goods and desserts.  But if you are looking for a heartier texture in your oatmeal cookies, use Old Fashioned oats instead.



Here are two ways to prepare quick cooking oats:

Stovetop

Bring 1 cup of water (or nonfat or low-fat milk) and a pinch of salt (if desired) to a boil in a small saucepan.  Stir in 1/2 cup instant oats and reduce heat to medium; cook for 1 minute. Remove from the heat, cover and let stand for 2 to 3 minutes.

Microwave

Combine 1 cup water (or nonfat or low-fat milk), 1/2 cup instant oats and a pinch of salt (if desired) in a 2 cup microwavable bowl.  Microwave on High for 1 1/2 to 2 minutes.  Stir before serving.