What is the thin, colorless film that remains after making oatmeal?
When I cook ground oatmeal with boiling water, a thin colorless film is formed around the interior surface of the pot. The film comes off the pot easily, but it is attached and rooted into the cooked oatmeal. It is colorless and very similar to a thin plastic wrap. It easily breaks off into smaller pieces and it could also melt into the oatmeal.
I don't know if this is coming from the pot's material (unsafe), or is it just the water and oat fibers combining to create it (safe). The pot looks completely undamaged and fine. Is this normal? I am just worried about safety. Thank you for any feedback!
Best Answer
Finely ground oatmeal forms a colloid in water. When that dries at the surface, you get a skin. Colloidal oatmeal feels a little odd in the mouth, but is perfectly edible. It's been used medically to treat skin irritation at least back to the 1800's.
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What is the slime from oatmeal?
It's tempting to want to continually stir the oats as they simmer in the pot, but it can lead to too much starch, which results in a gummy, gluey texture. Follow this tip: Try to leave your oats undisturbed while they cook. Cover the pot as it simmers and give it just one or two stirs here and there.What is the white foam on oatmeal?
Oatmeal tends to overflow when the water boils and bubbles appear, while at the same time, the starches in the cereal swell and form a gel. This viscous gel makes it difficult for the bubbles to escape, causing the oatmeal to rise up and eventually spill over.Why does my oatmeal have a weird texture?
When you add your oats to the water determines the consistency of your oatmeal. If you bring your water to a boil and then add your oats, you'll have a more textured, toothsome oatmeal. If you add your oatmeal to cold water and then bring them up to a boil together, the oatmeal will be a little more creamy.Does oatmeal contain mold?
Similar to nuts, oats actually contain oil (the good kind, of course!), which makes oats at risk for mold, and they can turn rancid if not harvested and dried correctly, which is especially common with U.S. and Canadian grown oats.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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