This time next week the 20th annual Golden Spurtle World Porridge Making Championships will be well under way.
Am I getting nervous? Yes! I am still awaiting the delivery of my bowls for my specialty dish. I’m crossing my fingers that all the fresh ingredients I will need will still be ok (no spoilers, you’ll have to wait to find out what the specialty recipe is ;-)) and whilst I have chosen my oatmeal I’m still undecided on which bain maire saucepan to use.
As a competitor at the Golden Spurtle I’m probably best known for cooking up my competition Porridge in a bain marie. Basically a bain marie is a water bath; a saucepan within a saucepan, where the base saucepan is filled with hot water and the top saucepan containing the oatmeal nests inside.
In a bain marie the oatmeal never comes into direct contact with the heat of the stove. Instead the oatmeal is slowly cooked in the top saucepan by the heat of the water in the base saucepan. I believe this allows the flavours of the oatmeal to truly develop.
That’s the theory, now I just need to choose which pan to go with and get a last week of practice in! Please keep your fingers crossed for me 🙂