Rolled or Quaker Oats
Ingredients
Directions
Bring the water to a boil in a pot and add the salt.
Slowly stir in the oats using a fork.
Cook for 3 to 4 minutes over direct heat.
Transfer the pot to a double boiler, cover, and cook for an additional 35 minutes, stirring occasionally.
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
- Oats
- Provide the starch and fiber that thicken the water into a creamy porridge as they hydrate and swell.
- Boiling water
- Hydrates the oats and supplies the liquid that gelatinizes their starch during cooking.
The step that matters
Slowly stir in the oats. Adding oats gradually while stirring keeps them from clumping into lumps at the bottom of the pot. Even dispersion lets each piece hydrate evenly and gives a smooth, uniform 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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