Oatmeal Mush with Apples
Ingredients
Directions
Set up the double boiler
Fill the lower part of a double boiler one-third full of water and bring to a boil.
In the top part of the double boiler, combine boiling water and salt.
Cook the oatmeal
Place the top part over the heat and gradually add the oatmeal.
Boil directly over the heat for a few minutes.
Transfer the top part to the lower part and steam until cooked.
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 oatmeal
- Its starch absorbs water and swells as it cooks, thickening the porridge and giving it body.
- Boiling water
- Hydrates the oats so they soften and become tender during cooking.
The step that matters
Add the oatmeal gradually. Oats dropped in all at once form clumps where the outside gels before the inside hydrates. Adding them slowly lets each portion disperse and absorb water evenly, giving 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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