This was oatmeal week at the FIC. We made 500 individual cups of oatmeal for an oatmeal sensory test. There were five different flavors we were making which took a whole day of weighing and measuring of ingredients with a large team to accomplish the task. The following day was the sensory test which was difficult in the sense that each oatmeal had to sit in hot water for a specific amount of time. We were trying to get the timing right where the consumers did not have to wait in between oatmeal’s and the oatmeal did not sit longer than the intended time, which would affect thickness and temperature. It took a few tries to get the timing down right but once it was the day went smoothly. While I usually am someone who does not like oatmeal I really liked a few of the oatmeal’s we were testing and I discovered that the key to good tasting oatmeal is salt.
