porridge

[size=large]Could some Rose of England enlighten me on how to cook the porridge without burning it? Since it seem to stick to the pan the moment I turn my head...[/size]

 

Mira,i find that if i have more porridge than liquid in the saucepan and the heat too high then it starts to stick like glue round the edges,whereas if there is more liquid {I use semi skimmed milk}and the heat just right and keep stirring it iwth a wooden spoon then it is ok.I also find that the better quality of porridge used the less of a problem.We buy the porridge with the largest oats as it keeps my insides more stable glucose wise but some people have different tastes :D

Also i pour into the non stick saucepan i use boiling water if the porridge has set like glue which helps break it down :P

 

A quintessential English approach... I was going to say exactly the same thing

 

I'll third that and the golden syrup

Eating it always reminds me of Neilsons "Without You" as that was on Top of the Pops for weeks while Mother was doing a Porridge LD50 test on the family.

Must have been a skint period & oats were cheap:DOH:

Anyone remember the sugar shortage of about 1973/74 ? What caused that then ?

 

I'll fourth that and for additional value, give the how-to.
1 portion: half a mug of oats, full mug of liquid (I like mine mostly milk, water is fine and any mixture of leftover cream-milk-water will do). Pour in deep plate, mix, full power in micro for about 1-2 minutes. Mix. Add liquid if you like your porridge soft. Another minute in micro. Mix. Add salt (mix) and garnish.

And just for educational purposes, the only correct way to enjoy porridge is with butter. Please ignore all the hints for sweetness, they are all very terribly wrong. Butter it is!

 

[size=large]Hi Selleri, we will have to try once with butter and salt. I tend to give it as breakfast to the children with sugar and raisins, they really like it, although I know that many eat it with salt.[/size]

[size=large]I don't use microwaves, although I did in the past.[/size]

 

No. Porridge without golden syrup or demarara sugar is only fit for bulking up savory sausages or feeding to livestock.

Come on, you are Finish, not Scottish

 

They are a lot cheaper on fuel Flower,Petal, Paula. :DOH:Sorry, it all came out at once there:DOH:

 

Never let it boil, just slowly simmer.

Keep an eye on it, the oats do nothing for ages then suddenly soak up all the juice, and turn into a brick. Add more milk or water before it turns into a brick.

Keep it moving, get the wooden spoon in it.

Incidentally, aren't rock cakes just made of porridge that's gone too thick, then you dollop it onto a baking tray and whack it in the oven for a bit? Or am I thinking of something else?

As for the butter/sugar/salt debate, it makes little difference, its equally horrible no matter what you flavour it with.

 

Oats-So-Simple by quaker oats , blueberry and apple , 2 mins in microwave . I am eating it now in fact - Lovely