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Having had porridge about two or three times in all my life before 2019, I've now taken to having it for breakfast every (weekday) morning.
First couple of times I tried it it exploded in the microwave. Seems to me the cooking guidelines on the packet are crazy high. Tried a few different brands, different settings on the microwave... definitely seems to be a bit of an art form to get the perfect bowl of porridge every time.
Ennywon perfected the art?
No sugar, no salt and no milk for me. Put a cup of oats into the bowl, then a cup and maybe a quarter of water. Quick stir then into the microwave for 2 mins 30 on medium. Was putting sliced banana on top after it was cooked but now stirring some sultanas through it, which is doing me nicely.
Still finding I can get different results so far as consistency goes, tho, even if the porridge/time/setting/water ratio is pretty much the same.
First couple of times I tried it it exploded in the microwave. Seems to me the cooking guidelines on the packet are crazy high. Tried a few different brands, different settings on the microwave... definitely seems to be a bit of an art form to get the perfect bowl of porridge every time.
Ennywon perfected the art?
No sugar, no salt and no milk for me. Put a cup of oats into the bowl, then a cup and maybe a quarter of water. Quick stir then into the microwave for 2 mins 30 on medium. Was putting sliced banana on top after it was cooked but now stirring some sultanas through it, which is doing me nicely.
Still finding I can get different results so far as consistency goes, tho, even if the porridge/time/setting/water ratio is pretty much the same.
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You're on the right track. Just a case of trial and error until you get the correct balance.I use Sainsbury organic oats.
No Probs with Milk ,in for 1.30 ,Stir back in for another .30 usually does the Job
Tescos 10 for a Quid Very nice , Tried Aldi tasted like Shyte
Sorry for the randon question , old nanny . Are you a woman ?
Topped with honey and wee tot of whisky in bonny scotland.
Add boiling water measure to quicken the process.
Porridge used to be poured into a "porridge drawer" and, once it had cooled, it could be cut up into slices. These were easier to carry than brittle oatcakes.
Add boiling water measure to quicken the process.
Porridge used to be poured into a "porridge drawer" and, once it had cooled, it could be cut up into slices. These were easier to carry than brittle oatcakes.
I'd never microwave porridge , or anything else , for that matter .I have porridge often , I just add water , and a pinch of salt .
tictac... I put the kettle on for a coffee before I do anything else but never thought to use the hot water to get the porridge going. What would that take off the cooking time? Could bring it down to between 1.30 and 2.00 I'd guess?
culvin... how long does it take you to cook porridge on the hob? Probably about 15 years since I last tried. Remember it taking about 10 minutes and being very messy*
*Still talking about cooking porridge, btw
culvin... how long does it take you to cook porridge on the hob? Probably about 15 years since I last tried. Remember it taking about 10 minutes and being very messy*
*Still talking about cooking porridge, btw
You don't need to microwave it, depending on the type. People think it needs far more cooking than it needs.
There are essentialy two types, the flakey stuff (rolled oats) that needs very little cooking, and the cut stuff that DOES need cooking, that looks more like little hard cubes.
If you've the simple cook stuff that is most common, just try pouring some boiled water into a bowl with some in it and leave it for a few minutes, and if if need be give it a few seconds (that's all) in the microwave. That's all it needs. Avoid the hard cook stuff imho as it doesn't taste any better and is a PITA. It needs a proper long cook like 20 minutes or whatever.
There are essentialy two types, the flakey stuff (rolled oats) that needs very little cooking, and the cut stuff that DOES need cooking, that looks more like little hard cubes.
If you've the simple cook stuff that is most common, just try pouring some boiled water into a bowl with some in it and leave it for a few minutes, and if if need be give it a few seconds (that's all) in the microwave. That's all it needs. Avoid the hard cook stuff imho as it doesn't taste any better and is a PITA. It needs a proper long cook like 20 minutes or whatever.
DEpends on the consistency you want of course but my general idea stands, anything you do in a pot or microwave is "extra" to the core need for cooking.
I find it best in the microwave. Porridge in bowl with sprinkle of nutmeg powder and twice the amount of milk. Whack on full, uncovered, for 4 mins. After which it will be too thick and hotter than the sun. So stir in more milk or water till ideal thickness, add honey, then eat immediately straight out of the bowl
4 minutes on full! Jeeeeesus how much are you cooking, for a large extended family? I'd expect that to end up overflowing and splatting the top.
Pour some milk in a measuring jug, top it up to 300 Mls with boiling water.
Then straight into a saucepan and add 80 grams of oats - simmer for 7 -8 minutes.
I use Kavanagh's organic oats from Aldi.
Then straight into a saucepan and add 80 grams of oats - simmer for 7 -8 minutes.
I use Kavanagh's organic oats from Aldi.
I use 4 heaped desert spoons of Mornflake oats with 6 fl ounce of milk (+ a splash of water to rinse the jug), leave to steep overnight, then cook for 2 mins and 20 secs. If you want to add fruit, honey or syrup I find it best to add those before cooking.
I never add sugar or honey but try cutting up banana or apple and putting it in. Especially banana, it goes fantastically well with it.
I have a small teacup which holds 50g of oats which I tip into a bowl and add two cups of cold water.
This is then microwaved for 3 minutes while I make the coffee. I then give the porridge another 30 seconds blast and it's ready. I've tried most varieties and prefer Tesco Scottish oats. Some varieties like Mornflake Jumbo Scottish oats need a lot of cooking in a pan and have a more "chewy" texture.
I have porridge every morning and sometimes in the evening too.
This is then microwaved for 3 minutes while I make the coffee. I then give the porridge another 30 seconds blast and it's ready. I've tried most varieties and prefer Tesco Scottish oats. Some varieties like Mornflake Jumbo Scottish oats need a lot of cooking in a pan and have a more "chewy" texture.
I have porridge every morning and sometimes in the evening too.
Tesco Scottish too here.
1/2 small cup each of oats, milk & water.
5 mins in microwave uncovered in large Pyrex bowl.
Let it cool a bit.
Add dash of milk and handful of granola and stir.
Once had porridge in a (very nice) b&b in Cornwall and the porridge was heaven.
Not really sure how they made it but it has a Creme brûlée style topping and it was light and creamy.
1/2 small cup each of oats, milk & water.
5 mins in microwave uncovered in large Pyrex bowl.
Let it cool a bit.
Add dash of milk and handful of granola and stir.
Once had porridge in a (very nice) b&b in Cornwall and the porridge was heaven.
Not really sure how they made it but it has a Creme brûlée style topping and it was light and creamy.
Make it with milk only.
In the morning with salt and milk and with raspberries in the evening.
In the morning with salt and milk and with raspberries in the evening.
Thanks for the replies, folks. Thank Christ there hasn't been a referendum on how the UK should cook porridge. It'd finish us off. 
People seem to be putting more liquid in than me and going for a longer cooking time. I'm not finding the oats are uncooked at all the way I've been doing it so will stick with the short and sweet (well, savoury) routine.
Will try boiling water from the kettle tomorrow morning, leave it to stand while I change the cat litter tray, then whack it in the microwave (the porridge, not the cat litter tray) for a minute and see how it's looking. Stay tuned for another thrilling installment...
People seem to be putting more liquid in than me and going for a longer cooking time. I'm not finding the oats are uncooked at all the way I've been doing it so will stick with the short and sweet (well, savoury) routine.
Will try boiling water from the kettle tomorrow morning, leave it to stand while I change the cat litter tray, then whack it in the microwave (the porridge, not the cat litter tray) for a minute and see how it's looking. Stay tuned for another thrilling installment...
On holiday I eat Oats uncooked.
Simply pour milk and a bit of sugar over them.
Simply pour milk and a bit of sugar over them.
Flahavan's Irish Quick Oats.
Packaged in a tall drum.
Supplied with plastic scoop.
2 level scoops of oats, mixed with 4 scoops of cold water. In a deep bowl
Microwave on full power for 2 minutes.
Job done.
Packaged in a tall drum.
Supplied with plastic scoop.
2 level scoops of oats, mixed with 4 scoops of cold water. In a deep bowl
Microwave on full power for 2 minutes.
Job done.
The Black Watch. One of the finest regiments in the world and Scottish too.
And what do they eat for breakfast:
Egg bacon sausage and beans.
And what do they eat for breakfast:
Egg bacon sausage and beans.
Only joking, I eat porridge for breakfast without fail.
Actually I dont think I've had porridge for about 20 years
With thanks to Just Checking for the inspiration, this week I've been putting water from the kettle onto the oats and leaving it in the bowl for... 3 minutes, maybe? 30 seconds in the microwave was all it needed after that.
Also tried a full-on cous cous approach - leaving it to cook just by leaving it to sit in the boiling water for a few minutes. It cooked alright, but a bit gloopy/stodgy. Maybe I should put more water in.
Also tried a full-on cous cous approach - leaving it to cook just by leaving it to sit in the boiling water for a few minutes. It cooked alright, but a bit gloopy/stodgy. Maybe I should put more water in.
Needs some milk ,start with water then milk ,keep adding and stirring ,keep it creamy and turn heat off (not too hot ) and let it heave a few times and then pour ,let stand for 8 mins .
I never knew how to make porrdige via the microwave either, was always a big clean up opertion afterwards
I think Dr Crippen is correct, best made using the saucepan, especially as that way when you scrap it into the bowl the bowl is not white red hot as it is from the microwave, also think porrdige is best made when you are stiring it around whilst is heating constantly.
Soups in the microwave usually suffers the same fate as exploding porridge, so that's best in a saucepan too imo.
I think Dr Crippen is correct, best made using the saucepan, especially as that way when you scrap it into the bowl the bowl is not white red hot as it is from the microwave, also think porrdige is best made when you are stiring it around whilst is heating constantly.Soups in the microwave usually suffers the same fate as exploding porridge, so that's best in a saucepan too imo.
In a spectacular case "do as I say not as I do". .. a couple months ago I warned someone one here who had just got a microwave to be very careful microwaving eggs as they can eggsplode.
Fast forward to this week and guess who, as a quick snack, threw some eggs, cheese and vegetables onto a plate and stuck it in the microwave on high for just that little too long, heard that familiar "pop/bang" noise, then had to spend 10 minutes trying to clean egg from every ****ing corner of the microwave.
Fast forward to this week and guess who, as a quick snack, threw some eggs, cheese and vegetables onto a plate and stuck it in the microwave on high for just that little too long, heard that familiar "pop/bang" noise, then had to spend 10 minutes trying to clean egg from every ****ing corner of the microwave.
Just Checking
Date Joined: 25 Jun 06
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09 Feb 19 18:21 Joined: 25 Jun 06 | Topic/replies: 26,481 | Blogger: Just Checking's blog
You don't need to microwave it, depending on the type. People think it needs far more cooking than it needs.
There are essentialy two types, the flakey stuff (rolled oats) that needs very little cooking, and the cut stuff that DOES need cooking, that looks more like little hard cubes.
That's what they call pinhead oatmeal. I used to use it all the time but my doctor recommended the oats instead as apparently is releases energy slower. As for cooking it I just put the oats and water in for about 10 minutes and cook it on DEFROST giving it a stir halfway through.
Date Joined: 25 Jun 06
Add contact | Send message
09 Feb 19 18:21 Joined: 25 Jun 06 | Topic/replies: 26,481 | Blogger: Just Checking's blog
You don't need to microwave it, depending on the type. People think it needs far more cooking than it needs.
There are essentialy two types, the flakey stuff (rolled oats) that needs very little cooking, and the cut stuff that DOES need cooking, that looks more like little hard cubes.
That's what they call pinhead oatmeal. I used to use it all the time but my doctor recommended the oats instead as apparently is releases energy slower. As for cooking it I just put the oats and water in for about 10 minutes and cook it on DEFROST giving it a stir halfway through.
Yes I forgot the name, it's called pinhead and other names. Quick google. Steel-cut, coarse oatmeal, or Irish oatmeal.
It's definitely hugely harded to cook. I've only bought it once, I won't again as the effort involved is so much higher.
It's like the difference between quick cook rice and the super wholemeal stuff that needs a week in a fusion reactor :)
It's definitely hugely harded to cook. I've only bought it once, I won't again as the effort involved is so much higher.
It's like the difference between quick cook rice and the super wholemeal stuff that needs a week in a fusion reactor :)
Soaking it overnight is a big help. Half the time to cook.
I'm the same as the orginal poster really, half a cup of oats, cup & a half of water, microwave 3 minutes and it's perfect. I bung a bit of any fruit I have to hand on top, today it was a pear & half a kiwi. I actually would like to add a bit of salt to it rather than sugar but avoid both. I thought I would of got bored of it by now but been going a couple of weeks & like it 
I add a couple of teaspoons of Tesco's Oatbran to mine which helps reduce cholesterol and gives you extra fibre. You know that stuff we never knew about when younger.
Ok I think this is now covered. Next question:
How exactly do you microwave Ready Brek to leave enough radiation in it so that you glow?
How exactly do you microwave Ready Brek to leave enough radiation in it so that you glow?
Almond or coconut milk makes lovely porridge. :)
If you could train dogs to eat ready brek it would make walking them in woods at night a lot less stressful and far more entertaining.
Getting back to the porridge debate as some looking in will go out for a meal from time to time. Personally if I'm out for a meal it's a main only.
I don't do starters or sweets. However, if I have a bowl of porridge in the morning, half an hour later I'm starving no matter the size of bowl
of porridge I have. Seriously, I could have two fry ups afterwards. Now I know porridge is not an appetiser but what causes this phenomenon?
Anybody else the same? (and I'm not on the wind up)
I don't do starters or sweets. However, if I have a bowl of porridge in the morning, half an hour later I'm starving no matter the size of bowl
of porridge I have. Seriously, I could have two fry ups afterwards. Now I know porridge is not an appetiser but what causes this phenomenon?
Anybody else the same? (and I'm not on the wind up)
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