Oatmeal and Cracked Wheat
Ingredients
Directions
Make the porridge
Bring 3 cups of water to a boil.
Slowly pour in 1 cup of oatmeal and 1 teaspoon of salt, stirring continuously.
Cook for 15 minutes.
Slow cook and rest
Transfer to a steamer.
Cook slowly for 3 to 4 hours.
Heat a stone and place the stone in the cooker.
Let it sit overnight.
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
- Its starch swells and thickens with water and heat, giving the porridge its body.
- Water
- Hydrates the oats so their starch can soften and cook through during the long simmer.
The step that matters
Slowly pour in the oatmeal and salt while stirring continuously. Adding oats gradually to boiling water while stirring separates the grains so they hydrate evenly. Dumping them in at once lets outer starch gel into lumps before the centre is wet.
“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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