I just bought a can of John McCann’s Steel Cut Oats in a big can…I’m guessing you use a can opener to open it (I know it sounds stupid, but the way the can is designed makes it look like you can pop it open with a spoon like you do for those big EVOO cans). I just want to make sure the can opener is the proper and orthodox way to open these oats.
Also, what’s makes Steel Cut better than regular oats??? A friend mentions it’s less processed, but im curious what T-Nation members know
I want you to rewrite the first sentence and see how many more times you can use the word can.
Doesn’t matter how you open 'em, they will last for a long time because they are oats, and yes, they are much better than regular. Steel cut oats and blueberries, along with a protein shake and maybe some eggs, are what I wake up to everyday and they haven’t failed me yet, love 'em.
did you really start a threat to ask how to open a can?
did you really have to leave a comment that in no way helps me?
[quote]WestCoast7 wrote:
I want you to rewrite the first sentence and see how many more times you can use the word can.
Doesn’t matter how you open 'em, they will last for a long time because they are oats, and yes, they are much better than regular. Steel cut oats and blueberries, along with a protein shake and maybe some eggs, are what I wake up to everyday and they haven’t failed me yet, love 'em.[/quote]
CANCANCANCANCANCAN hahaha
I only ask b/c I want to know if they’re resealable since I plan to take them w/ me to college this weekend, but want some NOW
I’m still uncertain on why steel cut oats are supposed to be better than rolled oats are better than instant oats. I’m just going to end up cooking them more anyway, and the macros seem the same. What’s the deal?
"After the outer husk (or chaff) has been removed from the still bran-covered oat grains, the remainder is called oat groats. Oat groats are a whole grain that can be used as a breakfast cereal. Steel-cut oats are oat groats that have been chopped into smaller pieces and retain bits of the bran layer. Since the bran layer, though nutritious, makes the grains tough to chew and contains an enzyme that can cause the oats to go rancid, raw oat groats are often further steam-treated to soften them for a quicker cooking time (modern “quick oats”) and to denature the enzymes for a longer shelf life.
Rolled oats that are sold as oatmeal usually, but not always, have had the tough bran removed. They have often, but not always, been lightly baked or pressure-cooked or “processed” in some fashion. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that are simply rolled whole oats without further processing can be cooked and eaten as “old-fashioned” oatmeal, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster, so they are sometimes called “quick” or “instant” oatmeal."
and
“When bran is removed from grains, the latter lose a portion of their nutritional value…Bran is particularly rich in dietary fiber and omegas and contains significant quantities of starch, protein, vitamins, and dietary minerals.”
This is what you’re looking for
Open the container of oats like you would a paint can. Easily resealable.