Rolled Oats
Ingredients
Directions
Put the water into a double boiler and place it on the stove.
When boiling, add the rolled oats.
Boil until it thickens, then finish cooking in the double boiler.
Cook for four hours.
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
- Rolled oats
- Form the bulk of the porridge, thickening as their starch gelatinises in the hot water.
- Water
- Hydrates the oats so they soften and swell into a porridge.
The step that matters
Boil until it thickens, then finish cooking in the double boiler. Oats must be fully hydrated and their starch gelatinised to become creamy; stopping early leaves a thin, grainy texture. Keeping the heat gentle in the double boiler prevents scorching on the base.
“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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