Elementary things contain many secrets that directly affect the result. At first glance, cooking porridge seems like a simple process, but even here questions often arise.
We have collected the most common mistakes made when cooking porridge and know how to avoid them.
The result can be less tasty, or the porridge may turn out insufficiently fluffy.
Therefore, rinse the grains under running water until it becomes clear. Then place the grains in a sieve to let the liquid drain.
The final consistency depends on the ratio of water to grains. The most common ratio is 1 to 2, meaning one measure of grains and two measures of water, but always pay attention to the manufacturer's recommendations, as they might pre-process or grind the grains for faster cooking.
Porridge usually turns out overcooked if it is boiled on high heat. Therefore, cook the grains on medium or medium-low heat.
It is recommended to first cook the grains in water and then add milk until the porridge is ready.
The fat content of the milk can be chosen to your taste — richer or lighter.
Sometimes cream is used instead of milk for a more delicious flavor.
It is best to use cookware with thick walls so that the temperature does not change too much during cooking, and the heat does not affect the grains aggressively. The wall thickness should be at least 3-4 mm.
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