Oatmeal Porridge
Ingredients
Directions
Make the porridge
Sprinkle the salt into the boiling water.
Add the oatmeal and stir until it boils again.
Simmer very gently for 1 hour, stirring frequently.
Serve
Pour it smoothly over a plate, avoiding any droppings on the edge.
Serve with milk, or with milk and sugar, or treacle.
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
- Coarse oatmeal
- Forms the body of the porridge, thickening as its starch absorbs water and swells during simmering.
- Boiling water
- Hydrates the oats and carries the heat that cooks and softens them.
The step that matters
Simmering very gently for 1 hour, stirring frequently. Oats need a long, gentle simmer so their starch gelatinises and the porridge thickens evenly. Too fierce a heat can scorch the bottom or make the texture gluey, and infrequent stirring lets oats settle and stick.
“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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