Oatmeal Mush
Ingredients
Directions
Pick over the oatmeal before using.
Add salt to the boiling water.
Stir in the oatmeal and boil for 30 minutes if using rolled oats, or 2 to 3 hours for coarse oatmeal.
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 or rolled oats
- Forms the body of the mush as its starches swell and thicken in the boiling water.
The step that matters
Stirring in the oatmeal and simmering for the right time. Oats need enough time in boiling water for their starches to swell and soften fully. Rolled oats are flattened and cook quickly, while coarse oatmeal needs hours to become tender. Cooking for too short a time leaves the mush grainy and stiff.
“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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