How should you make Porridge? (And which way tastes best?)
Вставка
- Опубліковано 28 лис 2023
- Porridge has long been associated with Scotland, but how long have we been eating it? How should you traditionally make it? And does it taste better if you make it with milk?
A quick tour through the history of porridge, and the different ways you can make it.
Porridge
Ingredients
40g oats
195ml water (or milk)
Method
1. Mix the oats and milk in a saucepan and bring to the boil. Add a pinch of salt if desired.
2. Stir with a spurtle or wooden spoon. Allow to simmer for 5-6 minutes until the porridge has thickened.
3. Serve your porridge on its own or with your favourite topping.
Topping suggestions:
Sprinkling of brown sugar
Honey
A drizzle of double cream and fresh fruit
Banana and chocolate spread
Maple syrup and apple
Follow my adventures as I travel through the landscapes and history of Scotland. I make quick, quirky and (hopefully) funny content about Scotland's past, people and scenery.
I look for the hidden stories, forgotten people and beautiful scenery of Scotland and try to find the funny in the darkness, obscurity and occasional absurdity of our history.
Follow my quest on social media:
Instagram: @scotlandunplugged
Facebook: scotlandunplugged
TikTok: @scotlandunplugged
Equipment used:
Drone: DJI Mini 3 Pro Drone with Fly More Combo: amzn.to/3Jd6VlP
Gimbal: DJI Osmo Smartphone Gimbal: amzn.to/3NsRcSq
Mic: VideoMicro Compact On-camera Directional Microphone amzn.to/3X7VKk7
Blue Snowball iCE USB Mic: amzn.to/3qvx2On
Filmed on Apple iPhone 11
Follow my adventures on social media:
Instagram: @scotlandunplugged
Facebook: scotlandunpligged
TikTok: @scotlandunplugged
For all opportunities, please contact rmgparker78@gmail.com
Here in the states we call it oat meal. I just call it Oats, but from now on, "porridge." Now I need a spartle.
Aye with milk of course, your lovely bairn knows what's the best porridge! We love it with whole milk or with a touch of double cream, brown sugar or honey, a wee bit of vanilla, salt and cinnamon. Loved to know more variants and thanks for your recipe, Robert.
we added thinly chopped apple, too
I have experienced oatmeal/porridge in all the ways mentioned thus far.
My favorite was when my grandmother made it for me when I was visiting. Heavy cream, two large blocks of white chocolate, dried cranberries or raisins, and cinnamon. Served with a cup of hot tea. Yes. That was my favorite method.
That sounds delicious.
At our house my Scottish immigrant dad made the porridge with water and salt, then let it cool and add a splash of milk. I loved it and didn’t find out until we were older that in Canada most people have it with brown sugar. My friends were mortified when they found out. I like it hot with a swirl of maple syrup too.
Rolled oats, made with milk, swirled honey on top. That's how my Scottish mother made it for me, every day as a kid. And that's how I prefer it to this day 😋
I love steel cut oats. Before you go to bed, add the oats to a wide-mouth thermos. Pour in boiling water, a pinch of salt and dried fruit or butter if you like. Your porridge will be hot and ready when you wake up! I stir in a bit of cream, half-n-half, milk or oatmilk.
Pinhead Oats just have the best name ever
They do 😂😂😂
@@scotlandunplugged love your content!! You are a fantastic storyteller 😊😊
On my first trip to Scotland I had porridge made with water and served with butter and salt. That was in 2004 and I haven't eaten it any other way since.
I do rolled oats with water 1:3 and salt (taught by my Mum) and I LOVE lumpy porridge (it reminds me of comforting winter mornings in front of a coal fire.) but I'll put in currents or cubed apple and then either honey or maple syrup on it after. To be honest, I can't do dairy.
I've never thought to put double cream on my porridge, but I will, from now on. It's Goldilocks approved, after all! I loved this one. It brings back so many memories. My mother used to get up early, and make me a bowl of hot cereal, of one sort, or another, on cold winter mornings, and it's still one of my favorite breakfasts.
I grew up with this stuff. It was a staple in our very Scottish home in Oregon. 3 to 1 was the ratio, with water. Blueberries or Huckleberries were cooked in. Cream was added later.
My Grandmother...Scottish... made it with water and a bit of salt. We ate it with a tab of butter and a pinch of sugar with cold milk.
BTW Goldilocks is precious!
Isn't she so adorable?!? 💖
The Oracle has provided wise counsel
I like my porridge made with milk with added raisins, no devil! 😂😂
🙏🏻🫶🏻 loved this! I have a dear IG friend that lives in Shetland, and a while back she gave me her granny’s recipe for oat cakes which called for porridge oats. Being an American, I was too embarrassed to ask what porridge oats were. 🙄😂 now I’m educated about oats, and can attempt to make her granny’s oat cakes with a bit more confidence…👍🏻🤞🏻
Milk, of course! Richer & better nutrition 😊
I think the only drawer porridge pourers I remember, were ‘The Broons’.
My grandfather had it with water and salt. He also took cold baths!
Another tummy warming, heart warming practical video - thanks Robert indeed a Gran Sonsie Scran for a very special day - HAPPY St ANDREWS DAY EVERYONE X
Awesome. When I was going it was my job to make the porridge for breakfast every morning except Sunday. I made it with water & then the milk, cream, & Brown sugar added in the bowl to your taste. Sometimes raisins were added. I made it the same when my kids were at home. I saved any leftover porridge for bread. My favourite porridge is Sunny Boy which is different from regular oatmeal porridge.
I don't like hot cereals but I made a discovery about two years ago that blew my mind. Overnight oatmeal. Equal parts oatmeal and cold milk, dash of salt and what ever type of sweetener you like. In the fridge over night and ready for breakfast. Nice and cold and not gummy. You came add anything else you like such as fruit or cinnamon. Thank you for the recipe in case I change my mind.
Your judge is adorable! Let's see more of all your family!❤
My favorite porridge recipe my Korean spouse introduced me to has you cook rolled oats in a veggie and anchovy broth with some diced medium strength chili pepper or crushed red pepper and cabbage. It is an interesting mix of savory, sweet and spicy.
We made it with water and added milk after along with cinnamon and sugar.
We have oatmeal/porridge nearly every morning. I have always brought my water to a boil before adding my oats. And I add a generous amount of butter also to the water. I let it boil for 5 or so minutes. Then divide it between my hubby and I. I only add sugar to mine. My hubby adds monk fruit, a little jam, pumpkin pie spice, protein drink, and has even added chicken bouillon. It just depends on his mood of the day. I have never liked adding milk to my oats.
If I make it with steel cut oats it's porridge. Instant or anything else is oatmeal.
I don’t have any connections to Scotland but was brought up with so called Haferbrei. Haferbrei is the same as porridge, using nearly the same 1:5 ratio, fine organic oats (cut not rolled) and water, pinch of salt. I like my Haferbrei a little bit more stiff, a bit of cold milk added to the bowl, one spoon Demerara sugar and a bit of cinnamon on top. I am using a silicone spatula for stirring to prevent the sticking to the pot, takes 15 minutes to cook. I start with less water and add a bit more as time goes by. Sometimes I am adding dried berries (blueberries, raspberries, chokeberries) while simmering my Haferbrei.
I never liked porridge but the way you cook it - I would most definitely try it!
I didn't like oatmeal growing up but I really enjoy it now. So many ways to top it. I like to add a little peppermint and chocolate.. yummy.
I like steel cut plain. My wife is a maple syrup and milk lady. My son likes his egg and bacon bits in there. There is an oatmeal for everyone.
I make mine with water.. and add brown sugar and cinnamon when it's ready to eat. Thank you for sharing, Robert. 🙂❤️
Your daughter is beautiful! And absolutely spot on as we say in America! 👏🏻🩷
I eat oatmeal every day. While I prefer steel cut oats, I’m now living in Panamá and they make oatmeal so that it turns out like soup 😢. Not so when I make it. For the oatmeal I find here, I use 2 cups water to 1 cup oats. Add salt, sugar or honey, a bit of butter and cinnamon. Before moving, I’d throw in dried cherries, chopped walnuts when I made it. I had a good supply of all that which I shipped down here. It will arrive shortly and then I can make my super duper, extra special oatmeal. Oh yes, I always add a banana and milk to it too. It is my meal of the day. By the way, I have had to use my cast iron Dutch oven until my regular cookware arrives and it has worked beautifully. Who makes lumpy oatmeal anyway?
I've always made it with water (250 g water + 30g butter + raisins & 50 g rolled oats + a little cinnamon) so fairly close to your 1:5 ratio. Combine water, butter & raisins; bring the water to a boil add oats & cinnamon and let it simmer until the water is essentially gone, then milk and dark brown sugar. A good start on a cold Canadian winter.
Brown sugar & a big pat of butter. Cooked with water but add some milk when done. Hate raisins but I use craisins when I crave them.
My Scottish Grandma used water and salt. On my Dad's birthday he got an extra pinch of salt. When I make porridge today, I know right away if I've forgotten the salt. Then I add cold milk and sugar.
I guess in the U.S. porridge, we call it oatmeal, which I love for breakfast on a cold winter morning. My favorite is with berries or just cinnamon and brown sugar.
Oh yes, and vanilla and cinnamon. If I could find any real cream in the stores, I'd have that too!
I like mine with butter, salt and brown sugar. Your judge is adorable!!!
Steel cut, in a slow cooker 3-4 hours, with water (usually for lunch or late breakfast.) Bob’s Red Mill, a golden spurtle winner! It’s actually good with kippers or sardines and a splash of soy sauce too
i don't believe your Granny put honey in her porridge! As an elderly relic, I make my porridge with water, pour it into the dish, add sea-salt (for the texture) And pour on very cold milk. Tha contrast between the hot porridge and the cold milk is a delight. Try it! And have a bit of fruit afterwards for the Vitamin C.
No. Bad timing when I said that. 😂 I meant she made it with water and poured in the milk later.
I make mine with rolled oats and oat milk. Mostly I put a healthy dollop of peanut butter in whilst they’re cooking and then add berries (whilst cooking if they’re frozen after serving if fresh) and if I fancy some extra sweetness, a wee drizzle of honey. Though sometimes if I have fresh raspberries, I’ll make it with just oat milk and rolled oats, then topped with raspberries and a drizzle of lemon curd.
My Granda who was born in 1920, always made his with water and salt but didn’t add anything else to them, my Dad born in 1945 makes his with just milk and no additions.
I’m sure I’ll get some criticism for this but I prefer using water mixed with protein powder to make “proats.”
Oats aren’t high in protein and I’m vegetarian so I need it. It tastes really good too I use French vanilla flavored protein powder.
I was brought up on it made with water and salt. Nowadays I go half water, half milk and that’s pretty good. Top tip though is not to pour cold milk into your bowl or everything is cold in no time. Put some milk in a cup on the side and then dunk your spoonful of porridge in en route to your mouth. Then you get the hot and cold contrast with every mouthful instead of everything just being lukewarm.🎉
Growing up we had to eat whatever we were given, but I remember sitting at the kitchen table at least once with a congealing bowl of oatmeal/porridge that I refused to eat. (I think I actually won that small battle!) Now, I'll only eat it if the oats to raisin ratio is roughly 1:1 and it's served with a dash of cinnamon and a splash of cold milk.
My dad is water with a pinch of salt and some white sugar on top. Me at present is milk, with cinnamon, a spot of vanilla, a handful of sultanas and just set enough that it just gets out the pan. Then a drizzle of maple syrup. It will be that set that once the syrup has seeped down the edge of the porridge you could basically tip the bowl upside down like removing a a christmas cake out its tub. 🤣
In Australia here. Have always made porridge with milk, add a dash of cream, brown sugar (or Golden Syrup aka Cockies Joy) sometimes with a little bit of real butter (never margarine) . ..now to find a spartle.
In Canada, water, then pour milk over with brown sugar to melt in. Yummmmm. My mother eats it evry morning shes 94. Dad ate eggs and bacon daily, he passed at 80!
using the cups took me back to my childhood when my grandad or dad made our porridge, they made it with water then when it was ready they would pour some milk on it like you did with the third bowl. x
I love it with milk and brown sugar !! Yum yum 😋
I've had it with milk and a sweetner every day sice I was born practically. I tried salt and didn't like it much. My family are Robertson's from Atholl, and Porrige is what we;ve all eaten. I love it.
1 cup of oats.
2 cups of whole milk.
1/2 cup of water.
1/4 teaspoon of salt.
That's my porridge 😊
We call it oatmeal. But I think porridge sounds better.
Porridge sounds more homey, more exotic than oatmeal lol.
@@lechatbotte.Porridge sounds like Three Bears came to visit 🤣
@@jacershepherd could be but what about Goldilocks lol
Thanks for the history & the cute taste tester. ❤❤❤😊
My porridge is much thicker. Maybe a United States thing. I usually added brown sugar and applesauce before serving and topped with raisins. One time, I buried a scoop of vanilla ice cream within the fore mentioned porridge and sprinkled with cinnamon/sugar. It tasted like apple pie and ice cream.
My husband prefers his plain and loves it that way.
Great review/history on porridge Robert 👍♥️ Water👍
Love it! ❤️🇦🇺🏴
As always such fun & intriguing info and opinions on all things Scotland. 🏴🇺🇸
Most that know me know how proud I am of my Scottish family before coming to the US, so Id just like to share with anyone who likes, there is so much you can do with oatmeal & still keep it good n tasty.
Milk & honey are awesome & some may be grossed out by what I'm about to say but I've even tried caramel, butter & brown sugar & you talk about yummy, especially on a winters day. 😊
Then one time I even put cherries in my oatmeal with a dash of cinnamon & butter after boiling brown sugar in a half cup of water. Believe it or not it reminded me of a cherry coke flavor.
Don't knock it till ya try it 😂❤
Also I know some may try nowadays to says it's not that healthy after all but tell my stomach & body & it will tell ya it's the best.
Thanks again & thank God for Scotland, yay all the way 👌🏴🙏😊
I never cared much for porridge until I had Scott's. My last visit I remembered to stock up on HP sauce to smuggle home, but I forgot the Scott's. You can imagine my disappointment. If they do sponsor you, I'd be happy to swap you some Southern California goods for oats! 😹
And sidenote: they are quite delicious with non-dairy milk!
Hi Robert my mom made oats with water, when we were kids. As we got to be in our teens, we started preferring milk with ours.
Very good video. Take care and stay safe till next time. ❤
When I make my oatmeal, I use steel cut. I cook it on the stove and I make enough for the next three days. When I cook it on the stove I make it with water but just before I eat it, I had butter, heavy cream, cinnamon, and a spoonful of brown sugar. I also like raisins in my oatmeal. And my grandmother never made oatmeal or porridge, at least not when I was there for breakfast we always had two eggs over easy, toast, bacon, half a grapefruit and a cup of coffee.
The young lady, judging for you is very beautiful.
Oatmeal + milk!
Well done sweetie it's the one I would have picked too. 🌸
Oatmeal porridge is indeed very good for body health... a healthy breakfast for all.
Good choice, sweety!!🎉
"Some hipster.." LOVE IT!!! This looks j6st like..."cream of wheat," which I LOVE! LUCRETIA 🇺🇸
Great Judge
The story of porridge in a drawer reminded me of a story my Mom told me. When Mom was young, her little sister hated oatmeal (porridge) & guess what they had almost every morning? When their Mom wasn't looking, Sister would dump her porridge behind the piano...I don't remember who Mom said got stuck w/ the clean up, but it must have been one fine mess...🤣🤣🤣
I like it both ways... Depends on my mood...lol
But i also like to add butter at the end. 🤓🤓
I also make overnight oats with chunky peanut butter, chia seeds, 2% milk and add some berries the next morning.
It's yummilicious!!
Thank you for sharing!!!
Your daughter is adorable!!
we were brought up on 'mush'. but i almost had a heart attack when you stirred counter-clockwise. My grandfather would scream at me NAE LASS! Widdershins lets the devil in!
I’m with her, the richer the better. I use real maple syrup, butter and cinnamon to top mine, usually made with water, but I’m going to try coconut milk.
Porridge in Canada: for one serving 5 minute quick oats 1/4 c + 1/2 c water + salt to taste if desired. Combine in microwaveable bowl and nuke for one minute. Stir and then nuke a few seconds more to desired consistency. Add milk and/or butter and/or brown sugar according to your family tradition. Enjoy!
I have always used water and don't put salt in, I don't know why 😅 my Dad loves his porridge, and I am the only one who makes it for him ❤ traditional one alway's xx
microwaved in the bowl with water, 2 1/2 minutes 5:1 ish ratio added milk/butter and well salted. and eat before it becomes like cement. I used to microwave with milk. but it superheats the milk and led to gastrointestinal distress. so I don't do that anymore. those looked like some excellent portions not tried double cream yet.
Even when I make my oatmeal with milk, I usually add more after it has cooked. I might have to go buy some so I can have it with muffins.
I've always made mine with water, no salt. I undercook them because I like them munchy. And I eat them with lots of whole milk and a teaspoon or two of granulated sugar. Brown sugar is really good on oatmeal but granulated sugar is more convenient.
I have always love porridge. I hate the english version with sugar on it. I aĺways make with milk but once ready i add lots of salt.😋😋😋
I make mine with water to cook it . After I add butter , brown sugar and if I have them , raisins.
Now I know what I’m having for breakfast in the morning! I’m also going to tell my family that I’d like a spurtle for my birthday, we’ll see if they figure it out! Lol. And really, I want one, what a wonderful utensil. Another great recipe, thanks Robert. ❤❤
😂
I now make porridge with skimmed milk. And sometimes have a wee pinch o brun sugar! And if i happen to have some cream...mmmm! But unlike my father, never salt!
😢🤭🏴🇮🇪👌🙋
My granny would be turning in her grave at the thought of milk in porridge!!!
And I always remember if I could have some sugar to sprinkle on it and she just sprinkled a pinch of salt on it
“ that’s awe you need, laddie.. “
My grandfather ate oatmeal/porridge for breakfast every day for as long as I can remember, only he called it "mush.". He ate it out of a small blue Pyrex bowl that he called his "mush bowl" and he used the same spoon every day, too - washing them out after breakfast so that they were ready for the next day's "mush!"
it was called 'mush' in my house, too.
Whenever I don't feel well, this is my go to.
I like steel cut but any will do. Cooked in water (mostly because when I eat it I'm sick and usually avoid milk) butter, salt.
Add brown sugar and butter because no matter how sick butter is mandatory.
My son is the same way. When you're not feeling well nothing else sits as well as 'porridge'.
I grew up on polenta not oatmeal... but maybe that's why as an adult when I'm sick I enjoy it so much 🤷🏻♀️
Cute kiddo,,, if she's yours she must take after your wife 😂😂😂😂😂
Omg, I miss oatmeal (porridge) so much! After I hit 40, my body was like, nope.
So funny with a video about porridge😅
I use oat drink as I don't use animal products at all. Makes a perfect porridge.
Thanks for this video. Great entertainment 🤩
I can’t do runny oats. I prefer mine thick, not over cooked. Plenty of Irish butter a a bit of sugar and a bit of organic milk.
I make mine with water, sharp cheddar cheese and fresh (frozen) spinach. Microwave 4 minutes.
Haha! The kid will always somehow know which one costs the most, and is the most rich.
The Hoof GP sent me.
Americans have all kinds of porridge, oatmeal, cream of wheat, maypo, farina...I have my steel cut oats every day. .. measured with my eyes..a third of a cup of oats, 2/3 water and microwave 6 minutes. I have just enough time to add lots of milk, raisins, walnuts, coconut, sliced apple, and a necessity in the northeast US, maple syrup. I hated porridge when I was growing up due to bad cooks in the house that made a ball with dried oats inside floating in a puddle of hot water.😝😉
Not my favorite but my husband makes it with water then double cream, brown sugar, and dried fruit. At least I can get it down made like that.
Oats are also excellent survival food. When you're roughing it on the battlefield for weeks fighting those dastardly Brits, it helps to have a meal that's easy, lightweight, preserves well, and nutritious.
Milk, sugar, and butter 😊
I have porridge every day. Oat porridge made with water and salt or cornmeal porridge made with milk and cinnamon
Cream of wheat porridge nice change too. Just different consistency!
Stir with an old McDonalds McFlurry plastic spoon and have it with Jam or Nutella
1:5???!!! That's gruel, surely! I like mine with a bit of body.
….🌀I Enjoy Porridge With Butter And Dried Fruit And Walnuts But My Favourite Way Is With Irish Butter And Lots Of Black Pepper🌀….
I like min
cream o' wheat, whole milk w/ cinnamon, dk brown sugar, land o' lakes unsalted butter & a pinch of sea salt. (don't like salt redundancy) might add those raisins. maybe the gold ones. thx...
I seem to put sea salt in everything these days 😂
Milk or even oat milk!
Soak the oats for as long as you can be bothered, heat however you like..