Oatmeal Groel
Ingredients
Directions
Soak and strain
Combine 2 tablespoons of oatmeal with 1 pint of water and let it stand for half a day.
Strain the mixture through a sieve.
Cook and season
Boil the strained oatmeal for 15 minutes, stirring constantly.
Season with salt to taste.
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 thickens as it cooks, giving the porridge its body and creamy texture.
The step that matters
Stirring while boiling. Oat starch thickens as it heats and can settle and scorch on the bottom of the pan. Constant stirring keeps the mixture even and prevents burnt flavour and sticking.
“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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