Porridge is the main dish of Russian cuisine. It contains a lot of fiber, vitamins and microelements. To maintain good health and well-being, doctors recommend adding it to your diet daily. Porridge is effective in preventing gastrointestinal diseases, reducing cholesterol and blood sugar levels, and treating obesity. You must like the dish so that you can eat it every day. But what if eating cereal does not evoke positive emotions? It might just be cooked incorrectly. Let's look at 8 mistakes that prevent you from cooking delicious porridge.
Unwashed cereal
The cereal must be washed. Even if it looks clean. Before appearing in the store, it was stored in a warehouse. Warehouses cannot always boast of cleanliness. Dust and dirt make the porridge taste unpleasant. In addition, the remaining grain crumbs give the dish a sticky consistency.
To avoid this, rinse the cereal with cold water. The porridge will be cooked tasty and crumbly. Rinsing with hot water helps remove bitterness from the beans. Such preparation is required for cooking millet and pearl barley.
Cooking with specks
Manufacturers try to clean the cereal as much as possible from cake and other foreign particles. Despite their efforts, small stones and grains of other types of cereals are found. It's better to spend more time cooking than to ruin your teeth and food impressions. Be sure to sort the grains before cooking to ensure that the porridge turns out tasty.
Cook exclusively with milk
Milk porridge has a delicate taste. Many people mistakenly believe that to enhance the creaminess, it is necessary to cook it exclusively with milk, without adding water. High-level cooks boil the cereal in water for a few minutes, then add milk. This helps prevent the dish from becoming a paste.
Heat
Delicious porridge does not like rush or high temperature. In Rus' it was prepared by simmering. The porridge in the pot was placed in the oven and heated for a long time on all sides. This allowed the flavor of the beans to fully develop. Therefore, cook the cereal over low heat. Be sure to let it sit for 20 minutes after it's ready. Be sure to close the lid and wrap the pan in a towel to retain heat.
Lots of liquid
During cooking, water absorbs the taste of food. If at the end of cooking the porridge there is liquid left in the pan, it must be drained. Along with excess water, the taste of the dish goes away. To prepare delicious porridge, follow the proportions indicated in the recipe. It is better to cook the cereal in a small amount of water, adding liquid if necessary.
Cooking with open lid
The porridge is cooked, the steam evaporates. The taste of the grains also disappears. The result is a dish with a dull, poor taste without the proper aroma. Always cover the pan with a lid while cooking. When boiling strongly, move to the side.
Refusal of fat
People trying to lose weight unfairly discriminate against fat. It actually contains a lot of calories. But there are also a large number of essential substances. For effective weight loss, nutritionists recommend not giving up eating fat.
Feel free to add fat to the porridge.Fry the cereal in lard, then cook. Or flavor the finished porridge with a piece of butter. This will benefit both health and mood.
Adding salt and sugar after the porridge is ready
Adding salt and sugar after the porridge is ready makes its taste uneven and pale. Pour flavor enhancers into the water when there is no grain in it yet. Each grain will acquire a powerful, bright taste. In addition, adding salt to the water speeds up the cooking time.
