Gruee Oatmeal G-ruel
Ingredients
Directions
Boil the base
Boil 1 quart of water and 1 pint of milk in a pot.
Add 1 tablespoon of coarse sea salt.
Thicken and rest
Gradually stir in 1 cup of oatmeal, mixing constantly.
Boil for one hour, then remove from heat.
Let it sit until the mixture thickens to the desired consistency.
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 swells and gelatinizes in hot liquid, thickening the porridge as it cooks and rests.
- Milk
- Adds richness and body, and its milk fat and proteins make the porridge creamier.
The step that matters
Stirring in the oatmeal gradually. Adding oatmeal slowly while mixing constantly keeps dry oat particles from clumping together. Each piece then hydrates and swells evenly, which gives a smooth, uniformly thick porridge instead of lumps.
“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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