Dexam 28cm Wooden Porridge Spirtle/Stirrer

Product Information

Then there are the toppings. “Dad taught us how to eat it,” Lee recalls. “Crumble soft, dark brown sugar on top, cover with a plate and leave for five minutes.” Once the sugar has dissolved, grab a spoon. “Lift [the porridge] up and spoon [it] through a bowl of cold cream and milk. It’s lovely.” Cloake is also one for brown sugar, although, “for a fruitcake vibe”, has been known to add candied peel, nutmeg and sweet spices. Burr goes for brown butter, flaked almonds, or hazelnut butter, while Anand’s go-tos include roast pistachios, dried dates, roughly mashed banana or mango, or coconut milk powder, “for a nice, coconutty flavour and creaminess”. A spoon with a hole in it, or even one with slots in it, would also be very effective at destroying lumps.

The argument for using salt is that it is a test of Scottishness and it is only the Sassenachs who would put sugar on their porridge! World Porridge Championships Serve with chopped or sliced banana and a sprinkling of chia seeds or top with other fresh fruits of your choice. The speciality is part of the normal tournament anyway and we had 26 competitors from six different countries.Verival Porridges are super easy to prepare. They are ready for consumption just by adding hot water, milk or vegetable drinks. Without question you can also use the next best spoon to stir. But if you want to prepare your porridge particularly creamy, with style and in the knowledge of old porridge traditions, your spurtle will soon become an essential porridge tool. The best traditional. This type of spurtle also works well for stirring doughs and mixing batter. … 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.” And finally, David pointed out the most efficient method of all might be to stir porridge with a spoon or paddle keeping the blade parallel to the wall of the saucepan, because the long surface would result in a larger area of shear stress. Most efficient, perhaps, but way too difficult.

Based on form and function, the spurtle also appears in other contexts in Scottish use of language: For example, someone with thin legs is called “spurtle-legged” or one complains about a “spurtle-shot” when one feels side stings.

Q & A

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? Many people argue that it must be salt to give balance to the porridge and correct the flavour, while others favour sugar to sweeten it up. Wood that is exposed to high heat and moisture is very likely to warp, splinter and break over time. The water, high temperatures and length of a dishwasher cycle can seriously damage your wood cutting boards. Why can’t you put pans in the dishwasher? You put that down in front of anybody and they can do what they like with it – they can add sugar, they can honey, they can add molasses, but the making of the dish is porridge, salt and water – nothing more.” Every cook is familiar with the result of overheating: scorching. By stirring while heating up food, we can prevent scorching and still heat up food to a high temperature. But what helps when heating, can also be useful when cooling things down. Food that is stirred cools down faster.