I prefer to use rolled oats for my porridge, but you can use any type of oats - it's really down to personal preference. Steel cut oats, rolled oats, porridge oats and jumbo oats are all great for making porridge, they just produce slightly different textures and their cooking times may vary a little. What type of milk should you use for porridge? There are two materials to choose from. Silicone: These are dishwasher-safe, and heat-safe up to 400°F. And there are loads of colors to choose from. Wooden: These are just so pretty, you wouldn’t be at all sorry to have them at the table as serving pieces. Can spurtle go in dishwasher? Old Scots spurtell is recorded from 1528. The Northern English dialect had a word spartle that meant "stirrer". The modern West Germanic and North Germanic languages, as well as Middle English, also have spurtle cognates that refer to a flat-bladed tool or utensil – so more akin to the couthie spurtle (see below) in shape. Latin spatula, as used in medicine and pharmacy, is their shared ancestor. Spatula is a diminutive of Latin spatha, a broad, flat tool or weapon, which in turn is from Ancient Greek σπαθη ("spathe"), the broad, flat tool used in weaving, or a paddle. The ultimate source of σπαθη is hypothesized to come from the Proto-Indo-European (PIE) language *spe-dh- for spade and its root *spe- for a long, flat piece of wood. According to this theory, spade and spoon are also suggested as having derived from the same hypothetical PIE *spe-, potentially making those words distant cousins of spurtle. [1] [4] Couthie spurtle [ edit ] Maybe the reason a balloon whisk is extremely good at dispersing lumps in, say, a white sauce, is that it consists of a large number of spurtles, each one creating shear stresses in its wake.

I make my porridge with unsweetened almond milk. It's dairy free, sugar free, low in calories and works perfectly in porridge. You can substitute the almond milk for cows milk if you prefer though, they both work equally well. With this question we dive right into the physics and chemistry of cooking. Stirring is important for mixing ingredients on the one hand and warming up food on the other hand. Porridge, of course, doesn’t have to stop with oats; different grains are used all over the world. “The version we make has a whole range of lovely things from Hodmedod’s [purveyors of UK-grown pulses],” says Nia Burr, chef and co-owner of north London cafe Esters, whose porridge includes 50% oats, 20% barley flakes, 20% malted wheat flakes and 10% quinoa. “Be careful with the ratios, though, because quinoa can make it gummy.” Spurtles are made from wood, typically beech, cherry wood, or maple. They come in a range of sizes. Traditional spurtles have stylised thistles at the top, while modern ones often have a smooth taper. [2] Mornings are crazy in our house since our eldest started school. It's a buzz of hungry kids, un-caffeinated zombie parents, empty school bags and lost shoes. A hearty and filling breakfast is a must in our house and whilst we do love making porridge the traditional way when we have a little more time, this 5 minute microwave porridge has been a life saver for us.You have to remember the whole thing is run by volunteers and we have a very enthusiastic bunch of people who are keen both for the competition to succeed and for the village to be promoted.” The Sunday Post comic strip legends would often make an enormous pot of porridge and then pour it into a drawer which meant it could be eaten throughout the next few days as a solid bar by simply cutting off what you needed. The ring below the handle allows the spurtle to rest easily on the edge of the cooking pot. It won't slip into the food no matter how big your pan is. However, competition sponsors Hamlyns have stepped in to ensure that the show does indeed go on, virtually at least, by creating an online speciality contest. This explains why spurtle owners allegedly never lend this simple kitchen appliance, because whoever borrows it would love it so much after a short period of time that they would never return it.

But there’s more. Because the viscosity of porridge goes down as you stir faster, the rapidly-moving spurtle is even better at breaking up lumps than the slower-moving spoon.A marvelous episode on the physics of the spurtle. (And yes––round is the superior means of stirring. #foodscience #rheology #porridge David drew a circle, a cross section through the spurtle, and an elongated ellipse, a cross section through a spoon, and flow lines as they moved through the porridge. For any given speed of movement, the energy needed to move the spurtle would be lower than the energy needed to move the spoon. Likewise, for any given amount of energy, the spurtle would move faster than the spoon. Shear stress depends on speed of movement. So, with a spurtle, it takes less energy to get a certain amount of shear stress and thus a certain amount of lump-disruption.