Post by Yoris on Feb 16, 2019 14:39:00 GMT -7
Candy Apple Porridge (or Mock Apple Porridge)
• Rolled oats (about 1.5 cups)
• Filtered water (significantly more water than oats, although the amount probably doesn't matter terribly if you want to change the texture)
• Cinnamon (a fair amount, but any amount is probably fine)
• Brown sugar (enough to sweeten the porridge to your satisfaction)
• A little nutmeg
• A dash of citric acid (something else acidic would probably work, but I haven't tried it)
Directions:
• Add oats, water, and brown sugar to a glass pot, and boil on high on a large burner until after it has begun to thicken and spit.
• Submerge all the floating oats with a spoon (so all the oats cook evenly).
• Take off the heat (turn the heat down to just below medium), stir, and put back on the burner when it has stopped bubbling much.
• When it has thickened a fair amount, add the cinnamon, and nutmeg (and stir).
• Cook until it’s thick enough for your tastes (it will thicken more when it cools).
• Add the citric acid not too long before the it's done cooking (and stir); you can add it sooner, but this is just in case you're using any metal cookware, so the citric acid doesn't have much time to chelate the metal.
Notes:
• This recipe is dairy-free. Porridge that is boiled in water instead of milk cooks a lot faster, and is easier to wash off the pan (although I'm quite fond of milk porridge).
• Oats are high in soluble fiber.
• Brown sugar prevents the porridge from developing an undesirable smell (and also prevents the same smell from lingering in your mouth/breath), while white sugar does not. I think brown sugar tastes better with porridge, too. Blue Agave sweetener could possibly work with this recipe, but I haven't tried it (I know it works very well with milk porridge, anyhow).
• Some kind of sugar, nutmeg, cinnamon, and something acidic are common ingredients in mock apple recipes (e.g. mock apple pie, mock apple sauce, etc.); so, that was part of the inspiration for this recipe.
• You might be tempted to cook your porridge in the microwave instead, but I strongly recommend against it, even though it might taste fine and be faster. Thoroughly and evenly cooked porridge has fewer anti-nutrients, and in my personal opinion, is much less prone to causing oat-intolerance symptoms. Microwaves don't cook evenly, and they cook very fast. Although my recipe above is pretty fast as far as stove-top porridge goes, it is much longer and more even than microwaved porridge, and should get the job done, though; I haven’t noticed any oat-intolerance symptoms while eating oats cooked like this.
• Porridge is just some kind of boiled grain. Oatmeal is a kind of porridge (provided it boiled in the cooking process).
• I first cooked this recipe on the afternoon of 16 Feb 2019 (Mountain time).
Analysis:
• Rolled oats (about 1.5 cups)
• Filtered water (significantly more water than oats, although the amount probably doesn't matter terribly if you want to change the texture)
• Cinnamon (a fair amount, but any amount is probably fine)
• Brown sugar (enough to sweeten the porridge to your satisfaction)
• A little nutmeg
• A dash of citric acid (something else acidic would probably work, but I haven't tried it)
Directions:
• Add oats, water, and brown sugar to a glass pot, and boil on high on a large burner until after it has begun to thicken and spit.
• Submerge all the floating oats with a spoon (so all the oats cook evenly).
• Take off the heat (turn the heat down to just below medium), stir, and put back on the burner when it has stopped bubbling much.
• When it has thickened a fair amount, add the cinnamon, and nutmeg (and stir).
• Cook until it’s thick enough for your tastes (it will thicken more when it cools).
• Add the citric acid not too long before the it's done cooking (and stir); you can add it sooner, but this is just in case you're using any metal cookware, so the citric acid doesn't have much time to chelate the metal.
• You can cool the porridge fairly quickly if you put it next to a fan and stir while the fan blows into it. Otherwise, it takes a while.
Notes:
• This recipe is dairy-free. Porridge that is boiled in water instead of milk cooks a lot faster, and is easier to wash off the pan (although I'm quite fond of milk porridge).
• Oats are high in soluble fiber.
• Brown sugar prevents the porridge from developing an undesirable smell (and also prevents the same smell from lingering in your mouth/breath), while white sugar does not. I think brown sugar tastes better with porridge, too. Blue Agave sweetener could possibly work with this recipe, but I haven't tried it (I know it works very well with milk porridge, anyhow).
• Some kind of sugar, nutmeg, cinnamon, and something acidic are common ingredients in mock apple recipes (e.g. mock apple pie, mock apple sauce, etc.); so, that was part of the inspiration for this recipe.
• You might be tempted to cook your porridge in the microwave instead, but I strongly recommend against it, even though it might taste fine and be faster. Thoroughly and evenly cooked porridge has fewer anti-nutrients, and in my personal opinion, is much less prone to causing oat-intolerance symptoms. Microwaves don't cook evenly, and they cook very fast. Although my recipe above is pretty fast as far as stove-top porridge goes, it is much longer and more even than microwaved porridge, and should get the job done, though; I haven’t noticed any oat-intolerance symptoms while eating oats cooked like this.
• Porridge is just some kind of boiled grain. Oatmeal is a kind of porridge (provided it boiled in the cooking process).
• I first cooked this recipe on the afternoon of 16 Feb 2019 (Mountain time).
• I made up two names because they both sounded good to me.
• I'm sure you don't have to use filtered water over another water, but I think it's often healthier, and less likely to interact with your ingredients.
Analysis:
This porridge was creamy and tasty for me. Some water porridges* taste watery, but this didn't at all. It tasted kind of like wholesome milk porridge with a candy apple flavor.
*My spellcheck doesn't like the word 'porridges', but I'm not afraid to invent words, especially if they really should exist anyway.
[HASH]porridge [HASH]apple [HASH]mockapple [HASH]cinnamon [HASH]nutmeg [HASH]citricacid [HASH]water [HASH]dairyFree