Having been a computer programmer in an earlier incarnation of my professional life, I cook by working from recipes (programs) and convert the workflow to flowcharts and timelines in my head, and am quite happy with the (usually) good quality results, and with the repeatability attained by applying such methods. (It makes sense to me at least).

It will come as no surprise, then, that others cook in the same manner as I. One excellent blog for like-minded people is Michael Chu’s Cooking for Engineers.

Is there any other way?

Now, much later in life, I’ve rediscovered the wholesomeness of oatmeal porridge. Or perhaps, more accurately, I’ve discovered it for the first time.

Being someone who values traditions (well, some of them), I don’t make my breakfast porridge from packaged, rolled oats, but rather from steel-cut oats (also called pin-head oats).

The measurements I’ve come to use, by trial and error, are, by volume, in the ratio 1-to-4. 1 part oatmeal, to 4 parts water. For a single portion this translates to 1/4 cup of oatmeal, and 1 cup of water. By weight, 50 grams oatmeal, and 250 grams of water.

I measure the oatmeal into a pan, boil the water, add it to the oatmeal, stir the mixture to break up any dry clumps of oatmeal, cover the pan, set it aside, and then go jogging with the dogs. If you don’t want to go jogging, or take the dogs for a walk, just leave the pan, oatmeal and water for an hour or so to “steep”.

When you’re ready to make the porridge, bring the mixture to the boil, stirring frequently, then simmer for 6 or 7 minutes, again stirring frequently. The result should be a thick gluten-ey mass.

I serve the porridge with 3 dessert-spoonfuls of unprocessed wheat bran, a topping of fruit, and a couple of spoonfuls of natural yogurt. Hmmm, I wonder what if would be like if I also mixed a handful or raisins in there too?