A 2014 review found that daily intake of at least 3 grams of oat beta-glucan lowers total and low-density lipoprotein cholesterol levels by 5-10% in people with normal or elevated blood cholesterol levels. Oat porridge, or oatmeal, is one of the most common types of porridge.

It is cooked in milk or water and eaten with salt or sugar added. There's also a Specialty award for the best porridge which has other ingredients added. Historically, porridge was a staple food in much of the world, including Europe and Africa, and it remains a staple food in many parts of the world. [6], Scott's say they only use the highest quality oats and milling processes.

Porridge was also commonly used as prison breakfast for inmates in the British prison system during the 19th century and early 20th century, and so "doing porridge" became a slang term for a sentence in prison.

The following additional brands come under the Quaker Oats umbrella: "Golden Spurtle World Porridge Making Championship", https://en.wikipedia.org/w/index.php?title=Scott%27s_Porage_Oats&oldid=976449181, Creative Commons Attribution-ShareAlike License, This page was last edited on 3 September 2020, at 00:23. ", Thai congee, called "khao tom" (ข้าวต้ม), or "Jok" (โจ๊ก), can have added coriander, preserved duck eggs, fish sauce, sliced, Mabela, a sorghum porridge eaten typically for breakfast in, Tolegi, a sorghum porridge eaten as a midday meal during the summer in. Oshifima or otjifima, a stiff pearl millet porridge, is the staple food of northern Namibia. [22] Various flavorings can be used and may vary widely by taste and locality.

The oats take about 10 minutes to cook. The Scots eat more sweets than any other people in the world. Both rolled and Scottish oats make delicious porridge. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast. [20] The US Consumer Reports Web site found that the more cooking required, the stronger the oat flavor and the less mushy the texture.[21]. ", "Athletes And The Foods They Eat: Don't Try This At Home", "Cursed! Happy Porridge eating! In the late 1990s to early 2000s, Scott's Porage Oats ran a successful UK advertising campaign on cinema and television featuring the actor Rory McCann in a kilt and actress Rebecca Godwin as his admirer. grain), water or milk, flavourings. Scott's Porage Oats is a Scottish breakfast cereal (a brand of porridge) sold in the United Kingdom. It is popular in the rainy season and for nursing the sick back to health. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat.

Historically, porridge was a staple food in much of Northern Europe and Russia. Besso, made of roasted and ground barley is a popular snack for travellers and, in olden times, foot soldiers. I hope using a Spurtle will help you to make perfect Porridge. Middle Eastern millet porridge, often seasoned with, Milium in aqua was a millet porridge made with goat's milk that was eaten in, Yod Kerc'h, a traditional oat porridge from the north-west of France, primarily, Owsianka, an east European (Russia, Poland, Belarus, Ukraine) traditional, Porridge (Parrige) – Anglophone Caribbean (Guyana, Jamaica, Trinidad etc.) A&R Scott began producing Scott's Midlothian Oat Flour in 1880, in Glasgow, moving to Edinburgh in 1909, and the distinctive name, Scott's Porage Oats, was adopted in 1914. Unenriched porridge (as oatmeal), cooked by boiling or microwave, is 84% water, and contains 12% carbohydrates, including 2% dietary fiber, and 2% each of protein and fat (table). The astonishing story of porridge's poster boy", "Cholesterol-lowering effects of oat β-glucan", "Title 21--Chapter 1, Subchapter B, Part 101 - Food labeling - Specific Requirements for Health Claims, Section 101.81: Health claims: Soluble fiber from certain foods and risk of coronary heart disease (CHD) (revision 2015)", "Artes culinarias/Recetas/Gachas manchegas", "Nutrition diva: Are Steel Cut Oats Healthier? The most common type is, Stirabout – Irish porridge, traditionally made by stirring oats into boiling water. It was primarily a savoury dish, with meats, root crops, vegetables and herbs added for flavor. Oats can also be used in stews, in the topping for fruit crumble or haddock pie, and in cookies or flapjacks, and in many other recipes. The oats are rolled thicker than standard oats and are gently kilned to create what the company considers to be "the truest taste".[7]. The annual 'World Porridge Making Championships' are held in Carrbridge, Inverness-shire, Scotland in October each year, and contestants come from all over the world to enter.. This porridge is described as being rich in protein and good for children. Brian Stormont looked at the history of a trule Scottish classic. Added date tree sugar and garam masala it is called "Kheer", Or, cooked with Sugar, Milk, nuts & raisins, cardamom, Cassia, cinnamon, Indian bay leaf, etc. The powder is either mixed with a bit of water, salt and chili powder to make a thick bread-like snack or mixed with more water or milk and honey for drinking. [3] In 1775, Dr. Samuel Johnson wrote that oats were "a grain which in England is generally given to horses, but in Scotland supports the people". Also popular, Scottish oats are stone-ground and end up somewhere in between rolled oats and steel-cut.

[5], The company holds a Scott's Porage Oats Food & Drink Fair at the St Andrews Festival in November each year at the Byre Theatre. (Stealers Wheel Image via pinterest) Stealers Wheel were formed in 1972 when Gerry Rafferty (1947 – 2011) and Joe Eagan decided to... 'The halesome parritch, chief o' Scotia's food' from 'A Cotter's Saturday night' by Robert Burns (1785) ... Place Names like Ecclefechan, Auchterarder, and Tumuntoul both fascinate tourist s and bewilder locals simply because they do not know... Jings , Crivven's, and Help ma boab”, this is the centenary year of the Sunday Post which first appeared in 1914. Scottish porridge is synonymous with the country and has been for many a century. Cold milk or single cream may be used.[22]. It is usually served hot in a bowl, depending on its consistency. The dish has traditionally been closely associated with Scotland, possibly because oats can be successfully cultivated on marginal upland soils. Some packs come with a number of suggested recipes. Oat porridge, or oatmeal, is one of the most common types of porrid… It’s been trusted for this long and this thriving and sensual bowl should continue to glisten under the spotlight. Porridge could be cooked in a large metal kettle over hot coals or heated in a cheaper earthenware container by adding hot stones until boiling hot. Porridge[1] (historically also spelled porage, porrige, or parritch) is a food commonly eaten as a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants—typically grain—in water or milk. Oats are a good source of dietary fibre; health benefits are claimed for oat bran in particular, which is part of the grain. It is said that, because of their size and shape, the body breaks steel-cut oats down more slowly than rolled oats, reducing spikes in blood sugar and making the eater feel full longer. The. During the Reforma... Apart from the best fish suppers in the world, and the great divide between Glasgow and Edinburgh (vinegar or brown sauce), what has Sco... Abergeldie Castle near Crathie, Aberdeenshire Built around 1550 by Sir Alexander Gordon of Midmar who later became the Earl of Huntl... Kilty, kilty caul' bum Three sterrs up. This page was last edited on 6 September 2020, at 03:54. As a porridge, Sinhala people mainly use coconut milk with rice flour, it is known as "Kiriya. It was often made from barley, though other grains and yellow peas could be used, depending on local conditions. [10], Oats for porridge may be whole (groats), cut into two or three pieces (called "pinhead", "steel-cut" or "coarse" oatmeal), ground into medium or fine oatmeal or steamed and rolled into flakes of varying sizes and thicknesses (called "rolled oats", the largest size being "jumbo"). Many types of porridge have their own names, such as polenta, grits and kasha. It has a Golden Spurtle Award for competitive porridge making. [1], In 1982, A&R Scott was purchased by Quaker Oats Ltd, one of their main competitors. Demerara sugar, golden syrup, Greek yoghurt and honey are common. Posted in good faith and for all Scot-o- files. [22] There are techniques suggested by cooks, such as presoaking, but a comparative test found little difference in the end result. Scottish traditionalists allow only oats, water and salt although full-fat milk makes a rich porridge.

[1] They have been milled at the Uthrogle Mills[2] at Cupar in Fife, Scotland, since 1947. [26][27], "Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P. Porridge has been consumed in Scotland as a staple food since the Middle Ages, and is primarily consumed in the winter. Scottish traditionalists allow only oats, water and salt. The oats used for porridge are usually rolled rather than pinhead or steel-cut, as they cook faster. The correct way to hold a Spurtle is with the thistle or shaped end in your hand and the smooth rounded end placed in the Porridge. The larger the pieces of oat used, the more textured the resulting porridge. The strip (1938 – 1991) became the longest... Scotland has a strong association with Witchcraft (or Wicca), which became a statutory crime in 1563 (Witchcraft Act). A&R Scott began producing Scott's Midlothian Oat Flour in 1880, in Glasgow,[1] moving to Edinburgh in 1909, and the distinctive name, Scott's Porage Oats, was adopted in 1914. Porridge has been consumed in Scotland as a staple food since the Middle Ages, and is primarily consumed in the winter. Rory McCann, a former lumberjack, subsequently made many public appearances and is widely seen as the "face" of Scott's Porage Oats.[8]. A collection of facts about Scotland that you may or may not be aware of. A ratio of one part of milk to two of water has been recommended as a happy medium. A porridge can be made from a variety of grains which are boiled in water or milk and served as a hot cereal. The World Porridge Making Champion title is awarded for the best porridge made only using oatmeal, water and salt. [9] Beta-glucan lowers cholesterol by inhibiting cholesterol production, although cholesterol reduction is greater in people with higher total cholesterol and LDL cholesterol in their blood. Porridge is just oats, but wine is just grapes. Like so… I hope you have enjoyed this potted history of Porridge’s most famous cooking implement the Spurtle.

The oats are cooked in milk, water or a mixture of the two.

Porridge is a Scottish staple and a breakfast dish that has survived the test of time. [5], As well as a breakfast cereal, porridge is used in many cultures as a common snack, and is often eaten by athletes.[6][7][8]. In a 100 gram reference amount, cooked porridge provides 71 Calories and contains 29% of the Daily Value (DV) for manganese and moderate content of phosphorus and zinc (11% DV each), with no other micronutrients in significant content (table). Please feel free to comment. The company does not state the origin of the oats themselves.

They have been milled at the Uthrogle Mills at Cupar in Fife, Scotland, since 1947.