Milk Porridge
Ingredients
Directions
In a basin, mix the oatmeal with enough cold milk to make a smooth mixture.
Pour the smooth mixture into a saucepan with boiling milk.
If the porridge is not thick enough, boil it a little longer.
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
- Oatmeal
- Starch that thickens the milk into a porridge as it cooks.
- Milk
- Forms the liquid base that the oatmeal swells in and thickens.
The step that matters
Mixing the oatmeal with cold milk before adding it to the boiling milk. Oatmeal stirred into hot liquid straight away can clump, because the outside of each grain gelatinises and seals off the inside. Blending it smooth in cold milk first lets the grains disperse evenly, so the porridge cooks to a uniform, 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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