Porridge - slimy muck
anon
flavour.
It is just the slimy texture which gets me. Like eating snot. I find it
really off-putting, which is a shame because it is a cheap wholesome food.
Possibly it is the way I cook it, any pointers?
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Duncan Booth
> It is just the slimy texture which gets me. Like eating snot. I find
> it really off-putting, which is a shame because it is a cheap
> wholesome food.
>
> Possibly it is the way I cook it, any pointers?
Use either medium or pinhead oatmeal. They will both give a good texture to
the porridge. Don't use porridge oats or fine oatmeal and certainly not the
instant muck.
Make it thicker. It should be a solid from which you take spoonfuls, not
something runny and certainly not slimy.
For 2 people, I use about 200ml medium oatmeal, 500ml water, a pinch of
salt, and microwave for 8-9 minutes stirring regularly during the middle
part of the time. Towards the end I usually stir in some milk to thin it
slightly.
Feel free to add other ingredients (this will upset the purists). I add a
handful of mixed dried fruit (generally a mixture of cherries, cranberries,
blueberries and raisins) about half way through.
Jane Gillett
anon <no...@nowhere.spam> wrote:
> I know porridge is supposed to be good for you, and I don't mind the
> flavour.
> It is just the slimy texture which gets me. Like eating snot. I find it
> really off-putting, which is a shame because it is a cheap wholesome food.
> Possibly it is the way I cook it, any pointers?
I find porridge made from oats a bit too slimy too.
Our "porridge" (1) is made from wheat and rye. No oats. Use wheat flakes
and rye flakes. You can get them from some health food shops but
unfortunately they're not all that widely available. I find they're better
soaked overnight.
For 2 portions:
Put, oh about one third to half a pint of milk into a pan in the evening.
Add 5 tablespoons of mixed wheat and rye (50/50);add a pinch of salt and
cover and leave to stand overnight.
Next morning cook for anywhere between about 20 minutes (too raw for me but
husband likes it that way) to an hour or so.
Makes a porridge which is definitely not slimy.
Jane
(1) Think it's strictly called frumenty or something like that.
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The Reids
>It is just the slimy texture which gets me. Like eating snot. I find it
>really off-putting, which is a shame because it is a cheap wholesome food.
I agree entirely.
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Elaine Jones
posted on 19 Jan 2005 by Jane Gillett
I would like to add:
> Our "porridge" (1) is made from wheat and rye. No oats. Use wheat flakes
> and rye flakes. You can get them from some health food shops but
> unfortunately they're not all that widely available. I find they're better
> soaked overnight.
> (1) Think it's strictly called frumenty or something like that.
Frumenty is made from whole grains, usually wheat, with husk removed.
something I keep meaning to try.
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June Hughes
<duncan...@invalid.invalid> writes
uses oatmeal too.
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Tim S Kemp
> Feel free to add other ingredients (this will upset the purists). I
> add a handful of mixed dried fruit (generally a mixture of cherries,
> cranberries, blueberries and raisins) about half way through.
Honey. Got to be honey.
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Duncan Booth
> Duncan Booth wrote:
>
>> Feel free to add other ingredients (this will upset the purists). I
>> add a handful of mixed dried fruit (generally a mixture of cherries,
>> cranberries, blueberries and raisins) about half way through.
>
> Honey. Got to be honey.
>
Add honey as well if you wish, but the fruit gives some more texture which
honey wouldn't.
BTW, I compared what I do with the instructions on the pack of oatmeal. I
use about twice as much porridge to water as the pack suggests, so no
wonder some people think porridge is slimy if they cook it as thin as that.
Kev Crocombe
<ne...@timkemp.karoo.co.uk> writes
>Duncan Booth wrote:
>
>> Feel free to add other ingredients (this will upset the purists). I
>> add a handful of mixed dried fruit (generally a mixture of cherries,
>> cranberries, blueberries and raisins) about half way through.
>
>Honey. Got to be honey.
>
Bananas and double cream at the bottom, vanilla sugar or golden syrup on
the top...mmmmm
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