Porridge

For other uses, see Porridge (disambiguation).
Porridge

Porridge with milk
Serving temperature Hot
Main ingredients Oats or other cereal meals, water or milk
Cookbook:Porridge  Porridge

Porridge (also spelled porage, porrige, parritch, etc.)[1] is a dish made by boiling ground, crushed, or chopped cereal in water, milk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar or honey and served as a sweet dish, or mixed with spices and vegetables to make a savoury dish. The term is usually used for oat porridge (porridge oats); there are similar dishes made with other grains or legumes, but they often have other unique names, such as polenta, grits or kasha.

A dish made of oats alone, either in crushed or meal form, or whole-grain, is known simply as oatmeal in the U.S. and in some areas of Canada. Hot cereals are often prepared as instant breakfasts.

Oat and semolina porridge are the most popular varieties in many countries. In addition to oats, cereal meals used for porridge include rice, wheat, barley, corn and buckwheat. Legumes, such as peasemeal, can also be used to make porridge. Gruel is similar to porridge but is made without milk and has a very thin consistency.

Porridge was a traditional food in much of Northern Europe and Russia. Barley was a common grain, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savoury dish, with meats, root crops, vegetables and herbs added for flavour. Porridge could be cooked in a large metal kettle over hot coals or heated in a cheaper earthenware container by adding hot stones until boiling hot. Until leavened bread and baking ovens became commonplace in Europe, porridge was a typical means of preparing cereal crops for the table. It was also commonly used as prison food for inmates in the British prison system and so "doing porridge" became a slang term for a sentence in prison.

In many modern cultures, porridge is widely eaten as a breakfast dish, often with the addition of salt, butter, sugar, milk or cream, depending on regional preferences. In the English-speaking Caribbean islands it is common to add cinnamon, nutmeg, brown sugar and almond essence to the oats, water and milk. Some manufacturers of breakfast cereal, such as Scott's Porage Oats and, in Republic of Ireland, Flahavan's Progress Oatlets, sell 'ready-made' forms and/or products based on pre-cooked oatmeal. Porridge is one of the easiest ways to digest grains or legumes and is used traditionally in many cultures to nurse the sick back to health. It is commonly eaten by athletes in training.[2][3][4]

Recipes and ratios

For oatmeal porridge, milk, water or a mixture can be used as cooking liquid. Scottish traditionalists allow only oats, water and salt. Full-fat milk makes a rich porridge. A ratio of one part of milk to two of water has been recommended as a happy medium.[5] One part of oats can be cooked in two to four parts of liquid. Two parts has been criticised as giving too gluey a result and four parts as too loose; a ratio of 1:3 has been recommended.[5] In Scotland, generally one part of the coarsest pinhead (about one-third of the grain) to six of cold water, usually a pinch of salt, bring to the boil (foam appears), remove from heat, stir well, when heat is reduced to the lowest available (after several minutes), replace and stir gently on occasion. If it starts to stick to the base of the pan, take it off and on as necessary, stirring the now loosened material in well (may involve a bit of gentle scraping) for as long as one has patience. If this deposit burns even slightly the food will be almost inedibly bitter and tainted. Traditionally left overnight on banked-up (barely alight) cooking range or in smouldering fire ashes, possibly due to religious (sabbatarian) restrictions spreading to daily usage. Has a good thick consistency (sets solid), can be made with even more water if desired. One source suggests using equal parts of pinhead (steel-cut) oatmeal and medium ground oatmeal. There are techniques suggested by cooks, such as pre-soaking, but a comparative test found very little difference in the end result (one suggestion is to stir only clockwise, as "anti-clockwise stirring will encourage the devil into your breakfast"). Toasting the oats beforehand for a couple of minutes gives the finished dish a distinctly nutty, roasted flavour. Letting the porridge sit, lidded, for 5 to 15 minutes may develop a little more flavour. A little salt added towards the end of cooking is essential, whether or not the porridge is sweetened.[5]

Flavourings are used: demerara sugar, golden syrup, Greek yoghurt and honey, even langoustine tails and scallops. A girdle of very cold milk or single cream is reported to be essential (by some 'experts'), traditionally served in a separate bowl to keep it cold.[5] Glaswegians use canned evaporated milk, jam and jelly. Whisky/rum/sherry is not unknown. Cooking time can be adjusted to taste, but simmering for ten minutes is typical for non-instant (and tastier) oatmeal.

Varieties

Further information: List of porridges
Porridge oats before cooking
Millet porridge

Varieties and preparation of oat porridge

Porridge by William Hemsley (by 1893)

In many countries both plain ground, crushed, steel-cut, etc. oats are available, and also many commercial porridge-based foods which may cook faster and contain any of a large range of flavourings, all cooked by boiling with water and sometimes milk.

The US Consumer Reports Web site found that the more cooking required, the stronger the oat flavor and the less mushy the texture. They tested ten flavored instant oatmeals, finding that nine were good but nothing special; their sweetness and maple or brown-sugar taste overwhelmed the oats. The tenth instant oatmeal rated only fair. The longer-cooking of four unflavored oatmeals all tasted very good. The best rated was not a fast-cooking version, requiring about 30 minutes. Others took 5 or 1 minute. They were all good, chewy with a toasted nutty grain flavor; the slowest-cooking one was the best.[13] Cooking in a microwave oven would change the timings and possibly the results.

Fineness and properties

Oat grains can be sold whole (groats), ground into oatmeal or Scottish oats, steamed and rolled into flakes of varying thickness, cut into two or three pieces (steel-cut), or toasted and stone-ground (Macroom Oatmeal). Groats can be used as other whole grains; they are a little softer than wheat berries. Rolled oats can be used for many purposes; the bigger the flakes, the chewier the result. They may be precooked—instant varieties. Steel-cut, as a cereal, are much chewier. They are suitable as a breakfast cereal, but less so for baking, as they do not soften well. It is said that, because of their size and shape, the body breaks steel-cut oats down more slowly than rolled oats, reducing spikes in blood sugar and keeping you full longer.[14]

Nutrition information for oat porridge

Main article: Oat § Health

The nutrition information for typical porridge oats without flavouring is basically that of oats; milk and flavourings added during cooking or afterwards add other nutrients; some, such as extra sugar and sodium, may be less desirable. Oats are a good source of dietary fibre; health benefits are claimed for oat bran in particular, which is part of the grain. Nutrition information is available from suppliers and is printed on packaged oats.[15]

See also

References

  1. porridge (pronunciation: /ˈpɒrɪdʒ/), Oxford English Dictionary, retrieved 4 April 2013
  2. Fisher, Roxanne. "Eat like an athlete - Beckie Herbert". BBC Good Food. BBC Worldwide. Retrieved 29 April 2014.
  3. Chappell, Bill (25 July 2012). "Athletes And The Foods They Eat: Don't Try This At Home". The Torch. NPR. Retrieved 29 April 2014.
  4. Randall, David (19 February 2012). "Cursed! The astonishing story of porridge's poster boy". The Independent. Retrieved 29 April 2014.
  5. 5.0 5.1 5.2 5.3 How to cook perfect porridge, Felicity Cloake, The Guardian, 10 November 2011. An article by an expert who has systematically tried many variants to get the best result.
  6. Lloyd, J & Mitchinson, J: "The Book of General Ignorance". Faber & Faber, 2006.
  7. "Nutrition diva: Are Steel Cut Oats Healthier?". Nutritiondiva.quickanddirtytips.com. 31 May 2011. Retrieved 23 February 2014.
  8. Nasty-Face, Jack (1836). Nautical Economy, or Forecastle Recollections of Events during the last War. London: William Robinson.
  9. "Last male WWI veteran dies". abc.net.au.
  10. "Artes culinarias/Recetas/Gachas manchegas". wikibooks.org.
  11. "Cómo preparar gachas de maíz". wikiHow.
  12. Grant, Mark (1999). Roman Cookery. London: Serif. ISBN 978-1897959602.
  13. "For best oatmeal taste, be patient". Consumer Reports. November 2008. Archived from the original on 10 April 2012. Retrieved 3 April 2013.
  14. "Steel Cut, Rolled, Instant, Scottish? (Marisa's comment, November 10, 2012 at 9:46 am)". Bob's Red Mill. Retrieved 9 October 2012.
  15. "Typical plain rolled oats: Sainsbury's Whole, Rolled Porridge Oats". Sainsburys.co.uk. Retrieved 23 February 2014.

External links

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