Porridge
Ingredients
Directions
Cook the porridge
Bring the water to a boil in an enamelled saucepan.
Add the salt once the water is boiling.
Gradually stir in the oatmeal with one hand while stirring with the other.
Once it boils again, reduce the heat and let it simmer for 1 hour.
Soak and finish
Soak the oatmeal overnight.
Stir in water gradually, then boil the mixture.
Simmer for 30 minutes.
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
- Forms the body of the porridge and thickens as its starch swells and gelatinises in the liquid.
- Water
- Hydrates the oats so they soften and cook into a spoonable, moist porridge.
The step that matters
Gradually stir in the oatmeal. Adding oats slowly while stirring constantly spreads them through the liquid before the outer grains swell and stick together. Dumping them in at once forms lumps with dry centres.
“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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