Continuing my series on how to make the ‘Perfect Porridge’ this tip is all about traditional Porridge…
Porridge Tip #4 – Traditional Porridge – pinhead & coarse oatmeal
I tweet a lot (@porridgelady) about making what I call ‘Traditional Porridge’ in my bain marie. For me traditional Porridge is made using either pinhead or coarse oatmeal, a little sea salt and water. Because of my tweets I get a lot of questions on traditional Porridge so in this post I will introduce you to the oatmeal and in the next two posts I will show you how to cook with it.
As you can see from the photos below pinhead and coarse oatmeal are both very thick, rough grains. The difference between the two being that coarse oatmeal has been cut (often referred to as ‘steel cut oats’) whereas pinhead is intact. As pinhead is a larger grain it requires a longer cooking time, or even pre-soaking, whereas I cook coarse oatmeal from scratch.
For me the Traditional style is the most satisfying and filling of Porridge’s. It is a less processed grain with all the texture and flavour intact.
In the next two posts I will show you how to cook pinhead and coarse oatmeal so you can make your own Traditional Perfect Porridge!