cookcabulary - food words starting with o

Oats
A late bloomer in the development of grains, oats were first cultivated probably around 1000 B.C. Gourmands of classical times were not impressed and dismissed them as animal fodder. The Romans took oats to Britain, however, where they were greeted with more respect. Oats tolerate moist, cool climates, and Scots in particular became enthusiastic oat-eaters—oats are integral to national dishes like oatcakes and haggis, and legends abound linking Scottish brawn and business acumen to their frequent consumption of oats.

Perhaps the Scots were on to something, because oats are highly nutritious. They have as much protein as wheat, with a higher fat content and almost no gluten. Unlike wheat, oats retain their bran and germ during processing. Oats are heart healthy as they're high in soluble fiber, which lowers bad cholesterol, a fact that the oat industry has capitalized on for their marketing campaign for many years. Steel-cut oats have more fiber (8 grams per 1/2 cup) than their old-fashioned and quick-cooking counterparts at 4 grams per 1/2 cup.


Steel-Cut Oats: Sometimes called Irish oats or Scottish oats, these are groats sliced by steel blades. These take about 30 minutes to cook but stay pleasantly chewy with a distinctly nutty taste.
Rolled Oats: Using a process invented by the Quaker Mill in 1877, old-fashioned rolled oats are steamed groats that are flattened by rollers into flakes, which cook in about 15 minutes.
Quick-Cooking Rolled Oats: Cut and rolled into thinner flakes, these oats cook in about 5 minutes. Instant oats have been precooked and should be used only as cereal.

Unless you've been living-and eating-under a rock, you're familiar with the term "organic." The surrounding confusion, however, makes it worth revisiting.

Organic crops are grown without the use of synthetic (often petro-based) fertilizers, pesticides and herbicides. They cannot be genetically modified, irradiated or fertilized with sewage sludge. Organic milk comes from animals fed an organic diet and not treated with hormones (to stimulate artificially high levels of milk production) or antibiotics (to combat infections caused by hormone use). Organic meat animals are fed organically and are not given hormones or antibiotics. Processed foods are classified by content: "100 Percent Organic," "Organic" (at least 94 percent organic) and "Made with Organic Ingredients" (at least 74 percent organic).

To be certified, producers must keep extensive records and are subjected to unannounced inspections. If a product bears the Certified Organic seal, it probably lives up to its name. But not all organics wear the label; many small farms employ organic methods but can't afford certification.

The organic movement has come a long way from its counter-culture roots as an eco-friendly way to spurn modern industrialism. Today, organics are big business, and organic producers include large-scale industrial farms that ship foods thousands of miles. The fuel burned in processing and delivery has fed a lively debate regarding the benefits of "eating locally" versus eating organically.

The Dirty Dozen
Organic produce can be more expensive than conventionally grown produce. Consider starting with the "dirty dozen"-items that, when conventionally grown, have the highest concentrations of pesticides: peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, pears, spinach and potatoes.
-Source: Environmental Working Group