Oat Meal Porridge
Ingredients
Directions
Prepare
Combine oatmeal and salt in the top part of a double boiler.
Cook
Add boiling water and boil for 10 minutes, stirring constantly.
Set over boiling water and cook for 40 minutes to 1 hour.
Serve
Serve with baked apples.
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
- Coarse oatmeal
- Provides the bulk of the porridge and thickens as its starch gelatinizes in hot water.
- Boiling water
- Hydrates the oats so they soften and swell into a creamy, spoonable texture.
The step that matters
Keeping the water at a gentle simmer over the double boiler. Oats thicken as their starch absorbs water and gelatinizes with sustained heat. Stirring during the first boil prevents lumps and scorching on the pan base, while a long, gentle cook over the lower pan lets the grains soften fully without the porridge sticking or boiling over.
“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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