How To Make The Ultimate Morning Porridge | Kitchen Aid



What's the best way to make porridge?
Jane, Derby
< /em>The porridge, as Goldilocks can attest, is a deeply non-public aspect, so it might take some effort to get everything "just right". For Jeremy Lee, Client Chef in London and author of < a href="https://guardianbookshop.Com/cooking-9780008156206" information-link-name="in frame link">Cooking: Simply and Well, for One or Several, the good bowl is a "tender, melting and soothing infusion" with a "tender and falling consistency", which he obtains with his mother's recipe. Soak a cup of pinhead oats ("Not the massive flakes: I don't like those") overnight in water, then lightly heat them in 3 cups of water and let simmer "quietly", stirring everything together with a pinch of salt, until cooked to your preferred consistency.

Another A regular member of porridge (and big oatmeal) fans is the Guardian's. "I went to the World Porridge Championships, and they didn't use oatmeal, which is what you usually find in supermarkets," she says. "They're steamed and flattened, so cook dinner faster, but they have a less exciting flavor and texture." Cloake first toasts his rolled oats, "to bring out the flavor," then heats them in a half-and-half mixture of milk and water, salting halfway. , research and development manager for Dishoom, however, prefers oat milk : "If you need your oats creamier, add it after the milk has simmered; and in case you want them to hold their shape, download them with the cold milk. Displacing them, perhaps with a (a bespoke Scottish wooden kitchen tool), depending on who you ask."It helps you get into the edges of the pan so nothing sticks out the back," says Cloake, "but I don't think not that it matters." Lee, meanwhile, disagrees: "A spoon will crush the oats, that's when you get that sticky, sloppy oatmeal. The porridge has to be stirred gently, like a custard. exceptional cereals are used all over the world. "The model we make contains a whole variety of lovely materials from [suppliers in the UK -cultivated pulses],” says Nia Burr, chef and co-owner of the North London cafe