Scotch Oatmeal
Ingredients
Directions
Boil 4 cups of water with 1 rounded teaspoon of salt for 20 minutes.
Add 1 cup of oatmeal to the boiling water.
Leave in a cooker for 3 to 6 hours or 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
- Provides the starch and fibre that thicken the water into a porridge as it cooks slowly.
- Water
- Cooks the oats and carries their starch, forming the body of the porridge.
The step that matters
Leaving the oatmeal to cook slowly. Long, gentle cooking at low heat lets the oat starch swell and soften fully, giving a creamy texture. Cooking too briefly leaves the porridge thin and grainy.
“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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