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Cheese and Oatmeal

A savory oatmeal dish flavored with butter and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese and Oatmeal

Ingredients

Directions

  1. Cook the oatmeal according to package instructions.

  2. Shortly before serving, stir in the butter.

  3. Add the grated cheese and stir until melted and well blended with the oatmeal.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oatmeal
Forms the thick, porridge-like body of the dish.
Cheese
Adds richness and savory flavor, and melts to make the oatmeal creamy.
Butter
Adds fat that gives a smoother, silkier mouthfeel and rounder flavor.

The step that matters

Stirring in the grated cheese. Cheese proteins tighten and squeeze out fat when overheated, so the cheese can turn stringy, oily or grainy. Add it off the heat or at low heat and stir gently until it melts smoothly.

“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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