How to cook wheat porridge: traditional, dairy, for gourmets - tips and nuances

Wheat porridge is not favored by all, however, as well as other porridges - cousins (barley, millet, corn). Therefore porridge is a very rare dish in the proposed menu. The reasons are many excuses: from an individual prejudiced attitude towards them to the categorical belief that porridge is a product of, say, families with low incomes. Is that useful for children. The real reason is one - inability or ignorance to cook wheat porridge, so that it was tasty, aesthetically attractive and "not poor".

In fact, porridges are very, very useful, not only popular and admissible in higher society rice and traditional oatmeal, and buckwheat is still for a piglet. Especially since porridge in the Slavic land was eating together, a lot and delicious. And all nutrition experts, as one are convinced that it is the historical products and dishes that are assimilated and fill with energy and usefulness much better than any incredibly useful exotica. There was even some gradation of cereals: gruel (thick soup actually), smear (viscous and sticky) and steep or airy crumbly. And you can cook any porridge in every way, depending on the destination. It's about the amount of water, the technique and the nuances of cooking (wash or not, soak ...). More water, cooking time and unwashed croup - the more glutinous and liquid porridge. Practically such a gradation reveals the question of how to cook wheat porridge - as it is preferable.

Wheat cereal is made from, understandably, wheat and contains all its beneficial substances: trace elements (potassium, phosphorus, magnesium, calcium), vitamins (group B, PP, C), fiber, and little sugar. Wheat has fortifying properties and regulates fat metabolism, normalizing and improving the work of the digestive tract, stimulating the excretion of harmful substances and toxins. It is noteworthy that the wheat groats are fairly uniform, the particles of the groats are almost identical in shape, which makes it easier to prepare. It is unambiguous to say the formula, how to cook wheat cereal is categorically correct, it is difficult. After all, you can put cereals in soups, make casseroles, fillings, little bits, puddings, replace rice in cabbage rolls, pancakes, meatballs. In its pure form, the aromatic freshly prepared porridge is preferably consumed for breakfast: both traditional and sweetened wheat milk porridge is good.

The easiest to prepare, perhaps, a wheat porridge on the water, the main thing is to achieve the desired consistency. For glutinous mush: for a fraction of cereals - 3 glasses of water, it is preferable to pre-soak the porridge beforehand, but do not drain the water, do not wash it. Give a boil, lay spices, fat, salt, cook on tiny, barely visible fire for about forty minutes, turn off leave to go. More porridge is needed - more water. For friable - water 2 cups. Groats are poured into boiling water. Beforehand, in cold water, the rump should be washed, free of fine flour dust. Cook, season with the same way (only fat a bit better vegetable) and cook for up to 15 minutes (before boiling water and threatening gurgling of porridge), also give a go. With the right small fire, the porridge should not burn, but you can also peek, stirring. Will provide non-stick assistance and dishes: kazanok, ceramics.

Many porridge wheat on the water is uninteresting, somewhat faceless by taste characteristics. Well, tastes, as they say different, although the natural wheat flavor is rather organic and not boring. Nevertheless, how to cook wheat gruel for gourmets? Actually, there are three ways:

- cook on broth, milk, herbal decoction. If it's wheat milk porridge, then you'll have to stir it, and the amount is the same as 1 to 2. You can boil the porridge in a glass of water, later add another glass of warm milk, add the sauce and add butter, always fresh.

- a multicomponent composition: wheat grains + any other cereals or mix, cabbage, peas, potatoes, carrots, meat (practically pilaf). To put in simultaneously or in accordance with the necessary cooking time.

- additives - refueling. You can fill the ready and present cereal with fried onions, butter with herbs or garlic, grated cheese, actually meat fried / sliced .... Sweet - jam, juice or honey. In any you can add nuts.