Porridge
Ingredients
Directions
Prepare
Put the oatmeal and salt into a bowl.
Gradually pour in the water while stirring to make it smooth.
Cook
Transfer the mixture to a pan and place it on the fire.
Bring the porridge to a boil, then let it boil for at least 30 minutes, stirring often to prevent lumps.
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
- Coarse oatmeal
- Provides the bulk and starch that thicken the water into porridge.
- Water
- Hydrates the oat starch so it gelatinises and sets the porridge's body.
The step that matters
Stirring while the porridge boils. Oat starch thickens quickly and settles on the bottom of the pan, where it scorches and forms lumps. Frequent stirring keeps the starch dispersed and the texture smooth.
“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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