Oat Meal Porridge
Ingredients
Directions
Prepare
Carefully pick through the oat groats to remove all hulls.
Wash the groats in cold water.
Cook
In a tin saucepan, combine the groats, 2 cups of cold water, and ½ teaspoon of coarse sea salt.
Cover the saucepan and place it in a larger saucepan filled with boiling water.
Boil for one hour, ensuring the water in the larger pan remains boiling until the porridge is done.
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 groats
- Provide the whole-grain base that softens and thickens into the porridge as they cook.
- Cold water
- Hydrates the groats so they swell and cook into a creamy, spoonable texture.
The step that matters
Keep the outer pan boiling. The inner saucepan cooks gently by steam and hot water through the outer pan. If the outer water drops below a boil, heat transfer slows and the porridge cooks unevenly or takes longer to become tender.
“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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