Oatmeal Gruel I
Ingredients
Directions
Soak
Combine oatmeal and cold water in a bowl.
Let it stand for 1 hour.
Strain and cook
Press the mixture through a sieve.
Cook the strained oatmeal over hot water for 45 minutes.
Season and serve
Season with salt and serve.
Use milk instead of water if desired.
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 hydrates and heats, forming the gruel's body.
- Cold water
- Hydrates the oatmeal during standing so it softens and can be pressed smooth.
The step that matters
Cooking the strained oatmeal over hot water. Starch granules swell and thicken gradually as they heat. Gentle, indirect heat over hot water helps prevent scorching and lumps, while overheating can make the gruel stick and turn gluey.
“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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