How Do They Make A Really Tasty Porridge In Hotels?
Every time we stay in a nice hotel they have a really tasty porridge for breakfast. I adore it. Whenever I try to make it at home, it’s like horse meal. What is their secret, what do they do?
Every time we stay in a nice hotel they have a really tasty porridge for breakfast. I adore it. Whenever I try to make it at home, it’s like horse meal. What is their secret, what do they do?
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Frankly, I don’t know. I would suggest that you get the recipe by asking the “head honcho” of the hotel or restaurant for their recipe. A little flattering won’t hurt while asking for this “prize.” Also, indicate that you live far away from where the restaurant is located. If you don’t, the restaurant is more likely not to give you that recipe. Peace, Love and God Bless.
I am a former chef and make mine in a crockpot or slow cooker, I use either the Scottish Pin oats or the Irish Steel cut one’s.
You start out by measuring the water a pinch of salt and the oatmeal, bring this to a simmer in the crockpot and let it cook for at least 4 hours.
I would recommend a tablespoon or more less than the recipe calls for, as the oats tend to get gloppy if it is to thick.
Amish Baked Oatmeal
1/3 cup butter
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon nutmeg or cinnamon
1/4 teaspoon salt
1 cup milk
2 tablespoons milk
3 cups oatmeal (regular or quick)
Melt butter.
Grease 1 1/2 quart baking dish and drop in eggs and beat well.
Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
Whisk in butter and both measures of milk, then add oats.
Stir well, and refrigerate overnight.
Bake, uncovered, at 350 for 35-45 min, or until set in the middle.
Serve hot with warm milk poured over.
I use only steel-cut porridge oats, cooked for a half hour or so and stirred with a spurtle (porridge-stirring spoon) made from the wood of a scotch whiskey barrel. You can get good ideas about how to cook porridge at the Golden Spurtle web site, which is the official web site of the world porridge-making championships.
1½ hours 20 min prep
Change to: servings US Metric
2 tablespoons vegetable oil
1 teaspoon chopped garlic
3 tablespoons ginger, cut into strips
1 small onion, chopped
1 kg chicken, cut into small pieces
soy sauce or fish sauce
1 cup uncooked sticky rice or ordinary rice
6 cups chicken broth (broth of boiled chicken parts and bones can be used in case of emergency)
3 tablespoons chopped green spring onion leaves
2 tablespoons fried minced garlic
In a pot, heat oil then saute garlic, ginger and onions.
Add chicken then stir-fry till it changes color.
Season with soy sauce or fish sauce.
Add rice.
Pour in enough broth to cook the rice.
Continue cooking until rice is done and grains are wide-open and chicken is tender.
Serve topped with chopped spring onions and fried garlic.