If you want to start your day right, make porridge for breakfast. It will give you energy and strength, saturate your body with vitamins and other health benefits; for example, homework help can wait for your classmates, and you need to eat on time. What kind of porridge do nutritionists recommend for the morning meal? What are the rules for cooking the right porridge? You will find the answers to these questions in this article.
Our ancestors had a tradition to cook porridge as a sign of reconciliation with the enemy. The saying “You can’t make porridge with him” has since been used about those with whom it is impossible to come to terms. Be sure to cook porridge in the morning to live in peace and harmony with your loved ones. So says the popular belief. What kind of porridge should be cooked for breakfast, nutritionists will tell us.
Estimating the nutritional value of different porridges, it should be noted that the energy content of all the cereals is almost identical (ranging from 300 to 350 kcal/100 gram of product). But the assimilation of nutrients contained in different cereals is not the same. On this basis, nutritionists advise us to cook for breakfast: buckwheat, oatmeal and millet. But rice or semolina porridge for the morning meal is not a good choice. Every housewife knows how to cook porridge.
However, to make this dish really tasty, you should know all the subtleties of its preparation. Not everyone knows how to cook porridge properly! Photo: Depositphotos Professional chefs give some useful tips, knowing which you will learn to cook the perfect porridge:
- Use only a thick-walled metal pot or cauldron for cooking cereal. According to the professionals, enameled crockery is not suitable for cooking porridge. The bottom of the pot should not be flat but convex. Due to this design, the porridge will heat evenly and swell.
- Use soft water (boiled or bottled) for cooking;
- Observe the proportions of ingredients recommended in the recipe. Do not use more water than necessary. If you are cooking porridge (buckwheat, millet, or rice), use 2 cups of water per 1 cup of cereal. To make vicious “mash,” take 1 cup of crushed groats and 3 cups of water. If you prepare a liquid porridge (semolina, wheat, oatmeal), stick to the ratio 1:4.
- Chefs recommend adding a little oil to the boiling water at the beginning of the porridge cooking process. Photo: Depositphotos
- Peel the grits before boiling them. Rinse first in cold water and then in hot water. If you are going to cook with crushed groats or flakes, there is no need to rinse.
- Before cooking buckwheat or wheat groats, it is advisable to fry them on a tray in the oven at a low temperature.
- While cooking crumbly porridge, do not open the lid and do not stir the contents of the pot. The water should boil, and the porridge to steam.
- Do not add too much oil to the porridge. Although the proverb says that this product will not spoil it, professionals still do not advise them to abuse it. Otherwise, the porridge will lose its taste.
For 1 portion, 1-2 tbsp. of butter or vegetable unrefined oil is enough. The second option is very useful and allows you to diversify the dish with interesting flavors. Do not limit yourself to sunflower oil. Dress the porridge with olive, peanut, almond, linseed or corn oil. This will only make it taste better!
Depositphotos Everyone knows that kasha is one of the most popular dishes in Russian cuisine. As it turns out, this dish is also familiar to the inhabitants of Europe, America and Asia: the Chinese often eat konji, liquid rice porridge, the Italians like to eat palenta, or corn porridge; Americans traditionally eat steak with creamed corn, or cereal porridge; Germans, Austrians and Swiss often have milchreis, “milk rice” for breakfast. Do not be lazy to make porridge in the morning. Let it become a good tradition in your family, protecting it from quarrels and discord.