Saturday, 7 June 2014

Porridge elsewhere on the web!

"Traditionally the English enjoyed their porridge with milk, buttermilk, butter and salt. In Scotland, they preferred butter, cream or beef broo' (the skimmings of beef fat from the cooking pot). In Asia, rice porridge (congee) is still eaten with a base of rice cooked in chicken stock and topped with lean pork, pig's liver and raw egg yolks." A. Forge

Found this great article by dietitian and columnist Arabella Forge. It covers lots of basic cooking and soaking tips about porridge, has a couple of great-looking recipes and is a short and easy read. 

Rolled Rye (front), Spelt (back) and Buckwheat (right)
Photo: Simon Schluter

Spelt, Rye and Cinnamon Porridge with a Pear and Prune Compote
Photo: Simon Schluter
"The preparation of grains prior to cooking can make a huge difference to their taste and flavour. Pre-soaking grains shortens cooking time and improves the creamy texture of the grain. It also makes the grains easier to digest and helps the body absorb nutrients such as B vitamins and minerals." A. Forge

"While there are plenty of “quick” porridge mixes available in the shops these days, porridge is best when it's cooked slowly, with lots of stirring. Adding the right amount of liquid is also essential to ensure the porridge is not fibrous or gluey. A good rule is to add a little water at a time and continue to stir. A generous-sized, sturdy wooden spoon is essential.A. Forge

Have a look at the article here , and if you want a detailed basic recipe for great-tasting rolled-oats porridge, look no further than to the very first post on this blog!

No comments:

Post a Comment