Oatmeal Gruel I
Ingredients
Directions
Prepare
Combine oatmeal and cold water in a bowl and let it stand for 1 hour.
Press the mixture through a sieve.
Cook and serve
Cook the strained mixture over hot water for 45 minutes.
Season to taste and serve.
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
- Fine oatmeal
- Its starch thickens the liquid into a smooth, body-rich gruel as it cooks.
- Cold water
- Hydrates the oats during standing, softening them so they strain and cook evenly.
The step that matters
Cooking the strained mixture over hot water for 45 minutes. Gentle, indirect heat lets the oat starch swell gradually and evenly. Direct high heat would scorch the bottom and make the gruel lumpy or sticky.
“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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