Porridge is a dish which has to be present at a food allowance everyone caring for the human health. It cooks from grain, and grain is a grain as a part of which cellulose, vegetable protein, vitamins and "slow" carbohydrates. All these nutritive matters help an organism to function fully. But, unfortunately, many refuse this dish, including its tasteless. And in vain! Knowing how to cook porridge, it is possible to make surprisingly useful and nutritious breakfast.
How to cook porridge of different types
There are several types of porridge differing from each other in viscosity namely:
- Friable porridges.Grains remain integral grains. Prepare for garnishes in the ratio 1 glass of grain on 2 glasses of water. It is recommended to add at the beginning of cooking to such porridge a teaspoon of vegetable oil.
- Viscous porridges. Well cooked kibbled grains. For preparation of viscous porridge it is necessary to observe the same proportions, as for friable. Difference in preparation time and also that it is possible to use milk instead of water.
- Liquid porridges. With weak body it is the simplest to Kashi to cook because it isn't necessary to observe proportions. The amount of liquid and grain can be any.
Nuances of preparation of porridge
Porridge, at first sight, simple dish in preparation. However, that it turned out tasty, useful and nutritive, it is necessary to consider certain subtleties before starting its cooking.
First of all it is necessary to touch whole grain. Treat that: pearl barley, rice, lentil, buckwheat, millet, peas. It is the most convenient to make it, having scattered grain on a table a thin layer. Throw out spoiled grains, good to move to a cup.
Further it is necessary to wash out carefully touched grain. For this purpose the deep bowl will be required. Pour in it grains, fill in them with water, prevent by means of a spoon. Drain dirty water. Repeat not less than 3 times. This procedure doesn't need to be made only if you are going to cook porridge from oat flakes, semolina or such shredded grain as: corn, pshenichka and yachka.
The following step consists in the choice of liquid on which to cook porridge. Water can be used for any kind of porridge. Milk is applied to preparation of viscous, sweet porridges. As for broth, it is intended for cooking of a garnish.
The advantage and taste of the made porridge are also affected by ware. For the porridges cooked on water it is the best of all to use a pan with a double bottom. The pan with a thick bottom will be suitable for preparation of milk porridge. If you had a desire to cook porridge in an oven, then for this purpose you need a cauldron.
How to cook porridge
Having finished preparatory work, it is possible to start, directly, preparation of a dish.
For this purpose it is necessary to make the following:
- Bring water to the boil.
- Pour in a pan with water the touched grain. It is accurate to mix everything by means of a wooden spoon.
- Lower fire to small and watch that porridge didn't begin to boil.
- Add salt. This procedure needs to be done even in case you cook sweet porridge. Difference in number of salt.
- Cook porridge to full readiness, then remove from a plate. Having covered a pan with a dish a towel, to leave it in such view of a third of hour.
How to cook porridge without sugar more tasty
Porridge is an ideal dish for those who keep the figure. Thanks to it it is possible not only to support weight normal, but also to lose extra kilos. Only in that case it is impossible to add sugar to it. However it is easy to resolve this problem. It is possible to make porridge without sugar more tasty by means of addition in it a fresh and frozen berries and fruit, nuts, honey and dried fruits. Adding three last products in dietary porridge, it is very important not to go too far in their quantity as all of them are enough kaloriyna.
Now you know how to cook porridge, so you can please the relatives with a useful and tasty breakfast. It will load with cheerfulness and energy for the whole day!