The article provides practical, general recommendations for the preparation of various cereals. How to cook crumbly or viscous porridge. What not to do when cooking any porridge.
Surely you think that you know and certainly do not see anything complicated in its preparation. But it's not that simple!
Fresh and monotonous cereals, unfortunately, disappear very quickly from our daily menu. As a result, our body loses a huge amount of nutrients necessary for its full functioning. Therefore, it is obvious that eating porridge is vital. But how to learn how to cook it really tasty, so much so that guests would not be ashamed to treat it? No supernatural cooking skills required! A little knowledge, imagination and patience - and porridge will again take its rightful place in your diet.
- Caloric content per 100 g - 200 kcal.
- Servings - Any Amount
- Cooking time - 1-2 hours
Ingredients:
- Groats - any amount
- Water
First, let's figure out what kind of porridge are there?
This is not about the type of cereal (buckwheat, rice, semolina), but about how it will be as a result of cooking - viscous or crumbly.
Viscous porridge
usually dairy. They are boiled over low heat with constant stirring. The ratio of cereal and liquid is 1: 2 (unless otherwise described in the recipe). In order for the cereal to boil better, it is boiled until half cooked in salted water, then milk is poured in. When the porridge thickens well, add a little butter to it, cover with a lid and wrap it up well so that it reaches.
Loose porridge
as a rule, they are boiled in broth or in water, and dishes with thick walls (cast iron) are chosen, otherwise it may burn. The ratio of cereal and liquid is 1: 2. On the stove, such porridge is cooked only until it thickens, over very low heat and do not stir. Then butter is added to it, covered with a lid and, placing the cast iron in a deep frying pan with water, send it to the oven for 1, 5-2 hours.
Whatever porridge you would not undertake to cook, it will be useful for you to take into account the following recommendations:
- before cooking, the cereals must be thoroughly sorted out and rinsed in warm water;
- pour the cereal into boiling, salted water;
- do not cook porridge in an enamel bowl (it will burn);
- viscous cereals must be constantly stirred during cooking, friable, on the contrary, cannot be mixed;
- it is not recommended to add liquid during cooking, except for the preparation of viscous milk porridge;
- it is necessary to store ready-made porridge in the refrigerator for 1-2 days (it is better to eat milk porridge immediately).
Cook porridge correctly, do not be lazy to experiment with all kinds of fillings (serve it with mushrooms, cheese, prunes, pumpkin, cottage cheese, nuts), season with gravy (honey, condensed milk or even jam) so that your porridge becomes a real holiday for you and your loved ones !
