Secrets Of Making Delicious Porridge

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

The subtleties of cooking real porridge - not even the chefs know them

Cooking a truly delicious porridge is not as easy as it seems at first glance. Indeed, in the preparation of this dish there are many subtleties and nuances that even experienced chefs sometimes do not know about.

Tips for Cooking Rice Porridge

The first condition for an ideal rice porridge is the right cereal. It is best to use round varieties, for example, Krasnodar.

Rice must be washed, and several times. The flowing water must be completely clear. To speed up the cooking process, the washed cereals need to be soaked - just leave them in cold water for half an hour.

The amount of liquid for cooking will depend on the type of rice used and what kind of porridge you want to get in the end: thick or thinner. As a reference point, you can take the water level on the phalanx of the finger rising above the layer of rice.

To prevent lumps from appearing in the dish and the grains not to stick together, add a little butter to the pan at the very beginning of cooking. This will soften the water, making the finished meal even more delicious.

Porridge will not burn if you cook it in two stages. First, bring the rice to a boil, reduce heat, and simmer the cereal, covered. When the liquid is half evaporated, turn off the gas and leave the porridge to rise on the stove. After 10-15 minutes you can try it.

If you cook rice milk porridge, then it is better to start cooking rice also in water. It is worth adding milk to cereals only when it is almost completely ready. Let the liquid boil, then turn off the heat and let the rice ripen. It's best to do all of this the night before - a delicious breakfast will be ready in the morning.

Tips for cooking buckwheat porridge

Thoroughly sorting out buckwheat, as the housewives did before, is tedious, but it will still not be superfluous to examine the cereals and get rid of garbage and unpeeled grains.

Buckwheat, like rice, must be washed. It is desirable several times. Then the cereals are dried and calcined in a pan - this way the grains will better reveal their taste and aroma.

The dish is prepared at the rate of 1: 2, that is, the liquid should be twice as much as the cereal itself. Salt buckwheat before cooking, immediately after adding water.

One more thing: this porridge "does not like" when it is interfered with during the cooking process. Therefore, it is not recommended to mix buckwheat. After boiling the water, cover the pan with buckwheat with a lid and continue cooking on minimum heat for another 10 minutes. Then remove the lid and check the dish: if you hear a slight crackle from the bottom of the pan, then the porridge is ready.

After the end of cooking, buckwheat should "rest": wrap the pan and leave for about half an hour. This will allow the cereal to fully reveal its richness of taste.

If you want the dish to turn out to be crumbly, pour the grains immediately with boiling, slightly salted water.

Oatmeal Cooking Secrets

There are several types of flakes you can buy to make oatmeal. However, the most useful and tasty porridge is obtained from long-cooked flakes.

Usually, the flakes are not rinsed, although it will not be superfluous to do so - this will remove the dust from them. Oatmeal is boiled at the rate of 1 cup of flakes for 3 cups of liquid. Cooking time is about 15 minutes.

Milk is brought to a boil, a tablespoon of honey or sugar is added, and after they are dissolved, rolled oats are poured. For the taste of the dish to be fuller and richer, you must definitely add salt, about a quarter of a teaspoon.

First, the oatmeal is boiled for five minutes over high heat, another five on medium, and then brought to full readiness at a minimum. After the fire is turned off, the porridge should be infused for another 15-20 minutes - leave it on the stove or remove it from the burner and wrap it up with a thick cloth.

Oatmeal is one of those cereals that "love" oil. Put a small lump of butter in the porridge after it comes. Cream helps to soften the oatmeal. They are added to the flakes at the end of the boil and allowed to boil.

The subtleties of cooking semolina

Semolina, so not loved by many in childhood, is actually a very tasty porridge. The main thing is to observe the proportions when preparing it. For porridge of medium density, you will need 6 tablespoons of cereal without a slide and 1 liter of liquid. If you prefer a thinner one - take less cereal per spoon, thicker - one more spoon.

The second important rule is a suitable saucepan. To boil semolina, you definitely need dishes with thick walls and a bottom. The risk of burning in it is much less, semolina is cooked faster and easier.

To prevent lumps from forming, the cereals should be combined with milk in advance, left to swell, and then cooked over low heat, stirring occasionally. It is imperative to stir correctly: slowly, in the direction from bottom to top. If you stir quickly, the cooking time will increase, and if you do not interfere at all, the porridge will either burn or the very unpleasant lumps will appear in it.

Semolina is prepared 10-15 minutes after boiling. It must be salted, even if a sweet dish is being prepared. This is done at the very beginning of cooking.