We think we know oatmeal, but according to food historian Anne Mendelson, we do not. Old-school oatmeal (and she means truly old-school) bears little resemblance to the thick, chewy, raisin-studded porridge that most of us know and love. But Mendelson insists that the pioneers had it better.
First off, Mendelson says to forget those packets of flat-ironed rolled and instant oats. Stick to steel-cut oats. They are closer to what people have been eating for centuries.
But the real eye-brow-raising surprise is the proportions: a spare two tablespoons of oats per two cups of water. This is then cooked extremely slowly and gently over the course of — wait for it — two hours. Mendelson says this allows time for the starch and fiber in the oats to fully dissolve into the water, making a creamy and silky porridge.
As Mendelson says, "...Savor the contrast between the lightly creamy smoothness of the dissolved gruel and the nutty bite of the cooked grains. Who knew that plain oatmeal could be so purely sensuous?"
I'm totally intrigued by this oatmeal and have a feeling that it's one of those things that you almost have to see (or rather, eat) to believe.
→ Read the Article: Rethink Your Oatmeal by Anne Mendelson
Have any of you tried cooking oatmeal this way?