She told me the cooking oats and quick cooking oats are better than instant. Literature indeed proved that the statement is true. So I am now patronizing the quick cooking oats. I never know where to buy regular oats. I will also try it if given the chance.
The next two pictures are oats. The first one is instant and the second is quick cooking. Do you notice the difference? The first picture is thicker than the first. It seems we can can fit two to four pieces of the first to last.
For preparing the instant oatmeal, I just add very hot water to it and start sipping it within few seconds. This thin oats are able to absorbed enough water and soften in no time. Perfect for people who are in a hurry.
The quick cooking oats will surely act differently in hot water. It will absorb water and soften at slower rate. Thats why cooking is recommended. Stove top cooking recommends 1:4 oats to water ratio and 3 minutes boiling time. Water can be replace with liquid milk. Microwave cooking suggests 1:2 1/4 oats to water ratio and 1 1/2 minutes cooking time.
I wonder why Quaker recommends different ratio for microwave cooking and stove top cooking. What are the difference? Anyone know? Maybe I try to experiment with it next time.
What if we just want to add hot water to quick cooking oats. Will this work?
She prepares hot water every morning and stores it in a thermos. The purpose is to have a ready hot water every time needed and to save lpg. Frequent boiling of water adds on gas consumption.
Like what I am doing to instant oats, I am just adding hot water to quick cooking oats. However, I need to wait five minutes before sipping. The taste and texture between two oat types are not noticeable.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.