Oat Gelatine
Ingredients
Directions
Prepare
Wash and soak the oats in water for at least 30 minutes.
Cook and strain
Boil the oats in the water with a little salt for 30 to 40 minutes.
Drain and strain the mixture, avoiding pressing the starch through.
Set
Prepare the mixture like rice gelatine.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Steel cut oats
- Their starch cooks into a thick liquid that sets into a gel as it cools.
The step that matters
Straining without pressing. Pressing forces starch and fine oat particles through the strainer, which can make the gel cloudy, gluey, or uneven. Letting the liquid drain on its own keeps the set clearer and smoother.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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