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Welcome to my new OAT series, where I will be covering all six subjects on the that you can comment at the bottom of the article when you are done reading. to study for Reading Comprehension, especially if your reading speed is slow, because you need to make sure you can effectively read ANY article the OAT.
Table of contents
- 2. Estimate the time needed for each item on your list
- How to cook perfect porridge | Food | The Guardian
- 5 Tips to Speed Up Your Metabolism
After a bit of juggling, I settle for a 1: Michelin-starred chef Tom Kitchin uses a 1: I find Tom's become gluey before they're cooked through, and the Balmoral version too loose — Ballymaloe's 1: You can soak your oats overnight to speed up the cooking time — oatmeal, particularly pinhead oatmeal, takes longer to cook than the ready-steamed, rolled flakes.
2. Estimate the time needed for each item on your list
Simon Humphreys, who came third in the Golden Spurtle in , reckons that soaking is "an absolute must to ensure the perfect consistency" but I'm not convinced, after testing, that it makes much difference. If you remember the night before, however, it may save you 5 minutes the next morning. Anna Louise Batchelor, winner in the "speciality" category of the Golden Spurtle, with her Spotted Dick Porridge Pudding , makes her porridge in a bain marie, or porringer, which prevents it from sticking to the bottom of the pan, and means that the oats cook more slowly, which apparently gives them more flavour.
This surprises me because, with the frequent stirring advocated by Sue Lawrence and Ballymaloe's Darina Allen, I haven't had any problems with them catching, but I give it a try anyway. It takes such a long time to cook that I'm ill-disposed towards it from the start, but even so, I'm prepared to swear there's no difference to the flavour. One thing that does noticeably improve the taste of my porridge, however, is toasting the oats, as one would when making the Scottish pudding, cranachan , before cooking them.
How to cook perfect porridge | Food | The Guardian
It only takes a couple of minutes, and gives the finished dish a distinctly nutty, roasted flavour. F Marian McNeill, author of the classic, The Scots Kitchen, advises that the oats should be sprinkled over boiling water, "in a steady rain from the left hand, stirring it briskly the while with the right, sunwise" rather than heated with the water in the pan.
Darina Allen agrees, but, having tested this out, it seems to make no more sense than the idea that stirring them anti-clockwise will encourage the devil into your breakfast. Jeff Bland, the executive chef at the Balmoral, claims that "one of the most important things is once the porridge is cooked, to turn off the hob, put a lid on it, and just let it sit there for minutes".
He's right, although, for a smaller quantity of porridge, I think five or so is sufficient — not only is the porridge just cool enough to eat, but it seems to have developed a bit more flavour in the meantime. Salt is a must in porridge, whether you plan to get all Sassenach with the sugar later or not. Nigel Slater claims that if you add it too early, it toughens the oats, which makes sense: With all that pinhead oatmeal, I'm not sure I can detect any difference in texture, but adding the salt later, when much of the liquid has evaporated, allows me to better judge how much I'll need.
If you stir it in the right before serving, however, it seems to get lost: Toppings are very personal — I like the crunch of demerara sugar, or the gooey sweetness of golden syrup, but Gordon Ramsay "keeps it real" with Greek yoghurt and honey, and Barry Gauld of the Kinlochewe Hotel, Achnasheen goes for langoustine tails and scallops. A girdle of very cold milk, or single cream on special occasions, is essential, traditionally, it would be served in a separate bowl, to keep the oats hot and the milk cold , but a knob of butter, as suggested by Word of Mouth readers , while melting attractively into the oats, proves too greasy for my taste.
Getting up for supplies takes you off course and makes it that much harder to get back to your homework. The constant blings and beeps from your devices can make it impossible to focus on what you are working on.
Noting how much time something actually takes will help you estimate better and plan your next study session. A better strategy is to note what information you need to find online, and do it all at once at the end of the study session. Most of us need a break between subjects or to break up long stretches of studying. Active breaks are a great way to keep your energy up.
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Tech breaks can be an awesome way to combat the fear of missing out that might strike while you are buried in your work, but they also tend to stretch much longer than originally intended. Stick to a break schedule of 10 minutes or so. If you had allocated 30 minutes for reading a biology chapter and it only took 20, you can apply those extra 10 minutes to a short break—or just move on to your next task. If you stay on track, you might breeze through your work quickly enough to catch up on some Netflix.
Our best piece of advice? Remember, speed follows endurance. These runs are normally run over a shorter distance, but at a higher pace than at which you normally train. Training like this trains your body to clear lactic acid from the bloodstream quicker, which means you can run longer before fatigue and lactic acid builds up and slows you down.
It will also make your easy running pace or planned race pace feel easier — these runs are the key to improving your running speed. They should not be an all-out effort that has you gasping for breath, but a challenging pace that you feel you can maintain over the duration of the run. If you find yourself tired, in a low mood or unable to complete your planned runs, then increase your carbs.
Always go for complex carbohydrates such as whole grains, brown rice and oatmeal instead of refined carbs and sugary foods that will spike your blood sugar a spike is always followed by your blood sugar crashing.
Good recovery comes from a good diet, stretching and sufficient sleep. Aim to eat a quality meal or snack of carbs and protein within 30 minutes after finishing your run.
5 Tips to Speed Up Your Metabolism
This is the optimal window of recovery where your body can best absorb the nutrients to refuel and recover with. Focusing on this will enable you to recover between sessions and go into each run feeling strong and able to complete it. Working on your running technique will make you a more efficient runner. If you run efficiently, you will be able to run farther without feeling as tired as you will use less energy. Good technique comes from running tall imagine a string holding you up , ensuring your foot lands under your center of gravity and a cadence of around — steps per minute.
If you have weight to lose, then losing extra weight will also help your running economy since you will be lighter.