Oatmeal Obuel
Ingredients
Directions
Steep
Put the oatmeal in a basin and pour the cold water over it.
Let it steep for 12 to 14 hours.
Stir well with a wooden spoon to mix the water through the oatmeal.
Strain and cook
Strain the mixture through a fine sieve.
Boil the strained liquid in a clean saucepan, stirring constantly until it boils.
Simmer for a few minutes and serve, seasoned 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
- Provides the starch and body that thicken the soup as it steeps and boils.
- Cold water
- Slowly extracts starch and flavour from the oatmeal during the long steep.
The step that matters
Stirring constantly until the strained liquid boils. Starchy liquid can scorch or stick to the base of the pan while heating, and constant stirring spreads the heat evenly and prevents burnt flavour.
“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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