Power Spurtle

A common spurtil* often has a rod-like shape so porridge can be stirred without congealing and forming lumps. The low surface area reduces the chances of porridge sticking to the instrument.

The Power Spurtle has a series of small holes near the tip, which are fed by a central tube inside the device, connected to a pressurized supply of boiling water. To make perfect porridge, you first put DRY oatmeal into the pot (or directly into a serving bowl, if making only one portion). Then you push the spurtel* into the dry oats and turn on the hot water supply and start stirring. When the volume of oats & water nears the top of the mixing container, turn the pressure down so that no more water is added - but maintaining a minimum internal pressure to prevent porridge backflow into the spirtle*.

Please DO be careful to turn the water on at a reasonable pressure only AFTER the tip of the spartle* is in the oats - and turn it OFF when withdrawing. Manufacturer will not be responsible for injuries or other messes cause by waving around a rod spurting hot gooey liquids.

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* valid variant spelling