Steamed Oat-Meal
Ingredients
Directions
Add oat-meal to cold water in a steamer.
Place the steamer over a kettle of cold water.
Steam for one hour after the meal begins to cook.
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
- Oat-meal
- Forms the bulk of the porridge, swelling as its starch absorbs water and softens when steamed.
- Cold water
- Hydrates the oats so they soften and thicken into a porridge as they steam.
The step that matters
Steam for one hour after the meal begins to cook. Timing starts only once the oats begin to cook, so the cook must watch for that point rather than counting from when the steamer is set up. Steaming too briefly leaves the grains firm, while steady gentle heat lets the starch fully gelatinise into a smooth texture.
“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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