Dexam 28cm Wooden Porridge Spirtle/Stirrer
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Dexam 28cm Wooden Porridge Spirtle/Stirrer
- Brand: Unbranded
Description
Kerr's version of the spurtle was soon adopted by non-porridge-making Americans, like former Martha Stewart Living food director [Lucinda Scala Quinn] who created her own heirloom design that's "not quite a spoon, not quite a spatula." She uses it for stirring eggs, folding chives into mashed potatoes, making tuna salad, and yes, even for oatmeal. 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. The speciality is part of the normal tournament anyway and we had 26 competitors from six different countries.
Designed in the Highlands of Scotland in the 15th century, this unique kitchen tool was originally used to stir oatmeal, soup, stew, and broth. Our wood spurtle is useful for even more applications including stirring, mixing, whisking, and icing. Can I put my spurtle in the dishwasher?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. 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.
What’s a spurtle? The Scots, who claim the authorship of the porridge, use a special kitchen utensil called “spurtle” to stir the porridge, which has been handed down since the 15th century. A spurtle is a stirrer made from wood. Preference is given to spurtles made of beech, maple or cherry wood. What kind of wood is the spurtle made of?Once you have the creamy base for the porridge, it really is all about the toppings. We like some extra fruit and then some crunch which is why we went with some stewed apples, pecans and a sprinkling of cinnamon for flavour. They have been judged and we will award the virtual Golden Spurtle as a prize on the 10th of October which is World Porridge Day. 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. For a healthy breakfast, top porridge with fresh fruit such as sliced banana, chopped peaches or mango, grated apple or berries. Dried fruit, nuts, seeds and sugar free nut butters are also delicious, or try my easy berry compote recipe. The graph appeared and I confess it was really exciting to watch the points appear. A straight line down from top left to bottom right over a huge range of stirring speeds. As David had suspected, the viscosity declines linearly with the speed of rotation.
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] F Marina McNeill wrote in the Scot’s Kitchen: “The only way to serve porridge is in large soup plates with small bowls of cream, milk or buttermilk at the side. The porridge must be very hot and the bowl of cream or milk in contrast quite cold.” Less healthy (but totally yummy!) toppings include a sprinkle of sugar, drizzle of maple syrup, honey or golden syrup, small handful of chocolate chips or a dollop of Nutella or jam. Scots have been growing and eating porridge oats since medieval times and it remains one of the most popular meals for people to start the day – particularly in winter.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. But what does the organiser of the World Porridge Championships believe should go into a bowl of oaty goodness? 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? In an age of too many kitchen appliances with too few uses, it’s liberating to see a simple tool that can do a host of things. But according to Harry Clarke of Kitchen Carvers, another spurtle manufacturer, there's one thing you shouldn't do with the spurtle. With porridge still a regular at breakfast tables across the land, Brian Stormont looks at the history of a true Scottish classic.
When we want a healthy and filling breakfast, porridge is always our go to. Porridge is a great way to start the day because oats are a complex carbohydrate, which provide slow-releasing energy throughout the morning and keep you going until lunch.You can think of shear stress as being a difference in the speed of flow of the liquid across a small distance, multiplied by its resistance to flow. That resistance to flow is what we think of as viscosity. In a viscous liquid, like honey, the stirrer produces a lot more shear stress than it would moving through water at the same speed. But there’s a crucial difference between honey and water. The grind size is slightly larger than flour but still relatively fine. As a result, cooked Scottish oats make a delicious porridge-style cereal that tastes both rich and creamy. Which end of spurtle do you use? 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. 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”.
- Fruugo ID: 258392218-563234582
- EAN: 764486781913
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