How to Boil Water: The perfect bowl of oatmeal

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How to Boil Water: The perfect bowl of oatmeal
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This tutorial will give you the best oatmeal recipe for a comforting breakfast routine.

With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So we’re here to get you started.

Each weekday, we’re going to post a new skill here and go into detail about how to do it — a resource for cooking basics so you can get food on the table and get through this.It’s centering to have a morning meal routine when you’re home all the time. Oatmeal is the one dish that makes me feel everything’s going to be OK. It’s as warming as putting on a sweatshirt straight out of the dryer.

Texture is key. Whether you’re using rolled/old-fashioned or steel-cut oats, you need to let the grains soften slowly — a process closer to poaching than simmering. It’s the difference between gluey glop and creamy bliss. Start the grains in a saucepan and cover with cold, filtered water and a generous pinch of salt. Bring to a bare simmer over medium heat, stirring now and then. Once the water bubbles steadily, lower the heat so that the mush pops at a slow staccato. Stir just enough to ensure nothing burns on the bottom of the saucepan. Keep cooking until the oats are tender yet chewy and still intact.

A stir-free technique to get equally creamy results with steel-cut oats is to use a slow cooker, InstantPot or rice cooker. Use the lowest heat on the slow cooker, the “less” option on the InstantPot and the “porridge” setting on a rice cooker. If your machine has a timer, adjust it so it’s done cooking 30 minutes before you want to eat.Before serving, season to taste with salt and stir in butter, cream or milk until heated through.

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