On 26/02/2012 12:34 AM, spamtrap1888 wrote:

>>
>> Trust me... the large flake takes almost as long as steel cut.
>>
>>
>
> "Large Flake Oats" is a Canajen thing; I wouldn't understand. But I
> found the straight poop on Quaker Canada's Facebook page:
>
> In Canada, we offer four different types of rolled oats or oatmeal;
> Large Flake, Quick, One Minute and Instant (in the individual
> packets). All varieties are 100% Whole Grain, meaning, all three
> parts of the grain, the bran, the endosperm and the germ remain
> intact.
>
> Large Flake Oats are made by rolling the whole grain. Quick Oats are
> made by cutting the grain in half, then rolling it. The flakes are
> slightly smaller and thinner which allows them to cook more quickly.
> One Minute Oats have been cut into smaller pieces and are rolled
> thinner still, and cook very quickly. These products contain only
> 100% whole grain rolled oats, and have the same nutritional benefits.
> Large Flake, Quick and One Minute oats would all be suitable for
> baking.
>
>
> Now, here in A-may-reeka, Quaker makes Old Fashioned Oats, as well as
> 1 Minute Oats. Old Fashioned Oats are whole oats. So why do whole
> rolled oats take 15 minutes to cook in Canada but only 5 minutes south
> of the border? I suspect the oats are rolled thinner here, so that the
> boiling water penetrates the grain quicker.

It may also have to do with the steaming when they are processed. It not
only partially cooks them, but is destroys the enzyme that makes for
that pukey greenish bubbly slime that you often get when cooking up
steel cut oats.