Forget everything you thought you knew about making porridge. According to culinary experts, the secret to perfect oats lies in ditching rolled oats in favour of oatmeal. The revelation comes as porridge enjoys a resurgence in popularity, praised for its high fibre and protein content, cholesterol-lowering properties, and low glycaemic index.
Traditional Scottish porridge purists insist that the dish should contain nothing more than oats, water, and salt. However, many cooks now argue that the type of oat used is crucial. Rolled oat flakes, common in many kitchens, are banned from the Golden Spurtle World Porridge Championships, with food writer Sybil Kapoor describing them as 'tasteless and pappy'. Instead, experts recommend using oatmeal, which retains a stronger flavour and more interesting texture.
Oatmeal comes in several forms: coarse, medium, or fine ground, as well as 'pinhead' oats, which are cut in half and not steamed. Pinhead oats offer a chewier texture, while medium oatmeal can resemble wallpaper paste if not handled carefully. Sue Lawrence, a Scottish cookery author and former MasterChef champion, suggests using a mixture of pinhead and medium oatmeal to achieve the ideal balance of texture and flavour.
To elevate your porridge, cook it in a pan rather than a microwave, as this allows for better control and a creamier consistency. While some may baulk at the extra washing up, the result is worth the effort. Experiment with your oat choice and ratios to find your perfect bowl, and remember: the best porridge is made with patience and quality ingredients.
