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Porridge - how to cook properly
Porridge — cereals boiled in water or milk, a dish of cooked cereals.
Depending on the ratio of cereals and liquid, porridge turns out to be of different consistency: thick (steep) or crumbly, viscous (mash) and liquid (gruel). For the preparation of porridge, such a method of heat treatment as languor is characteristic — prolonged heating of porridge after its boiling.
Tips for cooking porridge:
- Pots with a thick bottom and stainless steel walls are suitable for cooking porridge. You can also use heat-resistant ceramic dishes.
- For the preparation of crumbly porridges, cauldrons or pots with a double bottom are suitable. You can cook in cast-iron dishes in the oven. Expect that the volume of porridge is doubled.
- Enameled dishes are not suitable for these purposes. In it, the porridge will burn quickly, and the enamel may crack at the same time.
- It is desirable to cook porridge on filtered water. Porridge cooked on tap water will absorb all its disadvantages: a metallic taste or an unpleasant smell of bleach. On hard water, the porridge will be less tasty.
- To reduce the cooking time of porridge, cereals can be pre-soaked. The less the grain is subjected to heat treatment, the more nutritional value is preserved in it.
- Porridge can be cooked not only with water or milk, but also by combining water with milk. You can also use milk with a minimum fat content.
- You can diversify the taste of porridge with the help of various additives - toppings. It can be vegetables, mushrooms, fruits, honey, nuts, raisins and other dried fruits, berries. Rice porridge is good with apples and prunes, pearl barley – with mushrooms, and millet goes well with pumpkin.
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