@MDT , @eth , @BryanaCamp , @outlander , @NatureLover , @eth , @Ant7 , @oceangirl , @Former-Member , @Lee82 , @BPDSurvivor , @frog , @greenpea , @utopia , @Faith-and-Hope , @Former-Member , @Determined , @Maggie , @eth , @Smc , @Appleblossom , Shaz51
Hi everyone, I'll admit I copy/pasted addresses 🙂
PORRIDGE OATMEAL
The standard is 1 part oats to 3 parts liquid. I prefer 4 parts liquid.
METHOD
Place oats in saucepan / microwave dish.
Add water and stir well or use whisk. Leave soak until oats wetted, 5 or more minutes is good.
Add milk, stir/whisk well and cook
Stir often while cooking, using whisk or wooden spoon, fork also works when microwaving.
When microwaving, start with 2 minutes, and then 1 to 2 minutes each time, but be watchful.
NOTES
Water. I find tepid water works best, oats soak up well. Water wets the oats better than milk, even if making all-milk porridge, wetting with a little water first makes a big difference.
Liquid. Mix and match your own preference from all water to all skim and/or full cream milk.
Salt. Some people like to add a pinch of salt to all-water porridge.
Cooking. I like to cook the porridge until the "flouriness" is cooked out, as when making gravy.
My mum taught me this way, yes, takes a bit more time, but a lot of us have a bit more of that now. When using microwave, place the bowl on a plate/dish, I use a round plate from a frozen dinner, to catch the overflow. I haven't mastered the perfect times yet.
I even use the water-soak and extra liquid for the pouches. I like 'cooked' porridge.
MAIN POINT IS.....don't be afraid to experiment until you tailor the mix and method to your chosen delight.
