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THIS MONTH IN THE delicious. KITCHEN…

While the delicious. food team are testing recipes, they’re often debating the best ways to do things, as well as answer everybody else’s cookery questions, such as (this month) “What are all the different oats for?” and “Isn’t it easier just to let the person eating the food add the salt?” Here they’ve collected the best know-how together – with a helping hand from a friendly specialist or two. It’s the kind of information you won’t find anywhere else and it will take your cooking to the next level.

KNOW YOUR OATS

The experts at Mornflake share their knowledge OATBRAN This is milled from the fibrerich bran, which forms the outer skin of the groat (grain) after the husk has been removed. How this is done is an industry secret… Add oatbran to bakes for a chewy texture or use for porridge and smoothies.

PINHEAD (COARSE) OATMEAL These are whole groats sliced into three and are also known as steel-cut oats. They work well in savoury dishes and, when cooked, they has a similar texture to risotto rice.

JUMBO OATS The largest, plumpest oats are reserved to be rolled whole into flakes that have a more pronounced texture, with a mild, nutty flavour. These jumbo oats are best for making muesli and porridge with bite or for baking into biscuits.

SUPERFAST OR ROLLED OATS Rolled from pinhead oatmeal to give small flakes, these are also lightly steamed during the milling process. They absorb liquid faster because of their reduced surface area, so they cook quickly. Great for porridge and flapjacks, or for coating meat and fish.

MEDIUM AND FINE OATMEAL They’re made from stone-grinding pinhead oatmeal, giving a finer texture – a bit like cornmeal. You can use medium and fine oatmeal in all types of cake and bread baking as the different grind sizes make it versatile.

For more oaty information, visit mornflake.com

COOK’S TIP

To remove the seeds from a pomegranate, cut the fruit in half, then cut through the papery segments. Hold each half over a bowl, then hit the back with a rolling pin and the seeds will drop out into the bowl.

DON’T THROW IT

CELERY LEAVES

All too often, these flavour-packed leaves end up unused. Chop and use to flavour stocks or…

• Toss with herbs and stir into Middle Eastern bulgur salads

• Stir into mayonnaise and serve with cold chicken

• Scatter like a herb over stews, soups, risottos and sauces

READ MORE
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About Delicious Magazine

Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.
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