Porridge these days….

I have porridge every morning, made with 1 cup of Marks and Spencer Organic oats, 1 cup of soy milk and 1 cup of water, I do this in the evening and leave it on the hob to switch on in the morning, it's delicious.

Jane43

We use organic oats, a 1kg packet from Aldi is £2.25.

Me too. I also soak it overnight before it’s cooked. It’s much creamier done this way

My family would eat porridge if I made it in a particular way-I'd add Coffee Mate and a little runny honey to the final serving .
It made it sweet and very creamy .
Of course ,it's not authentic !

My family always made porridge in a double boiler on the Aga.
It was a blue enamel one... (eventually badly chipped/damaged and relegated to melting wax for candles).

As far as I understood it, porringers are a sealed version of the double boiler but with a spout (and whistle?).

Could someone who uses them please post a photo?

I loved our old double boiler but (as my family grew) it couldn't make enough porridge for 7 of us anyway...

I always buy organic oats due to the chemicals/pesticides sprayed on UK Oat crops, one being Glyphosate - which is a key ingredient of Roundup and extremely toxic.
Then I use water and finish with whole milk, a dollop of real Greek Yoghurt, Blueberries and a drizzle of honey. Delicious.

Barbadosbelle thank you for mentioning porringers.
I was talking about my grandfather, (dutch born - lived in East London as an adult), who always made porridge with one of these - with salt - no sugar.

It was very much served as 'one lump or two' I hated it.

But when I was talking about this recently my adult children thought I had made up that word.

Mum has Tesco smooth porridge with semi, to me it's bland. I have and love oat bran with 5g wheat bran and whole Milk.

I like hotel porridge, it always tastes nicer than mine at home for some mysterious reason. I do have porridge every morning but I leave out the sugar as I value my teeth.
I remember as a a student working in a hotel doing the breakfast shift & once that was done we'd all sit down together to eat. A nice Russian chef there used to offer us a slug of vodka to liven-up the porridge. Lucky us.

I still totally get the smell from yesteryear when I make porridge with Quaker Oats with water and and a knob of butter.

Proper porridge is not made with milk at all, but slow cooked in water with a pinch of salt. Top of the milk (so full cream) added to taste after serving

Coarse oatmeal is best. It needs to be soaked in water, preferably overnight, and then cooked in the microwave the following morning. Add a small amount of salt. Serve with a sprinkling of demerara sugar and a tablespoon of whiskey, if liked!

Barbadosbelle-no I don’t. I will definitely look it up. Last week when we had some in a hotel that smelled authentic, they said they just cooked it in a saucepan, but not sure if it was done to order, or had sat around etc. So many ideas and types of oats it seems. I had no idea!!

Greenfinch

Thanks ,might give it a go ( if I can get the oats)Is it basically Scottish?

Yes, or at least I've never come across it anywhere else.

As a child our winter breakfast when we got one was porridge oats cooked in water, i now have a lifelong hatred of porridge, even the thought of it makes me heave.

Oats, above most other foodstuffs slurp up chemicals used on some farms. If possible I try to buy organic. I actually like Sainsbury's own organic, but Flahavans are nice too, a bit coarser in texture if that's what you like

Thanks ,might give it a go ( if I can get the oats)Is it basically Scottish?

Greenfinch

What is skirlie grannybuy?

Skirlie is made from oats, suet and onions and is often served either as a side dish or as a stuffing. Tastes a bit like white pudding.

What is skirlie grannybuy?

hamster58

Do you use a two-part saucepan? What my parents called 'a porringer'?

Water put in the base and ingredients put in the insert : one cup of porridge / one cup of milk / one cup of water /pinch of salt.

Prepared the night before to allow the oats to soak, and Dad would put it on to cook about 7:00am when he got up. A couple of stirs and ready for us to eat at about 8:00am before leaving for school.

Absolutely delicious and SO creamy.

I notice that there is quite a selection of porringers available on Amazon. It really is the best for a delicious porridge - and it can be used for many other things, including as a bain marie for great smooth sauces.
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When I was young ( in Scotland ), porridge was always made with pinhead oatmeal, and sometimes with finer oatneal. I don’t eat porridge, but I need pinhead oatmeal to make skirlie, but recently, I haven’t been able to find any in the supermarkets. Amazing, considering the amount of types of oat cereals on the shelves. I ordered some from Amazon.

Traditional porridge is made from oatmeal, not rolled oats. Oatmeal has a stronger smell, very slightly darker colour. Cooking time is longer.

I have alway loved porridge and now use oat milk instead of water or dairy. It makes such a difference. Delish.

NotSpaghetti

I love porridge.
I tend to use Flahavan's organic oats - either porridge or jumbo.
I think they both smell like porridge.
The porridge variety won a taste awards I noticed the other day.

Same here

Scott’s Old Fashioned oats are the best.

I buy Flaverhans ( probably spelt wrong) organic oats I use whole organic milk and a carton of cream. I cook it in a Ban Marie over the lowest heat for over an hour. Everyone loves it.