The ratio of cereals and water in the preparation of porridge: the proportion. Kashi: recipes with proportions

From ancient times it was thought that "any fool will cook porridge". And here modern cooks and professional chefs can definitely argue. The preparation of any porridge is a special process that requires not only theoretical cooking skills. All cereals are unique in properties and assume strict observance of the proportions of cereals, both liquid and viscous.

English aristocrat - oatmeal

Today oatmeal is recognized as the most healthy breakfast. The stereotyped thoughts that Foggy Albion is the birthplace of this cereal are erroneous. But the famous phrase "Oatmeal, sir", densely embedded in our heads, does not at all plead with the merits of this cereal. Oatmeal is the flattened grain of oats. The cooking process is accompanied by the formation of a kisselike mass, which is of particular value. It is proved that, enveloping the walls of the stomach, it has a beneficial effect on the digestive system as a whole. No wonder its use is shown to people with a weakened immune system.

Oatmeal in ancient times

The facts of using oatmeal by Cleopatra are known. It was believed that her morning began exclusively with this porridge. The recipe is extremely simple: oatmeal and water. The proportions of porridge in the distant past may differ from the present by a measure of weight, rather than the ratio of liquid and cereals. In order to cook the right oatmeal today, you need to take 1.5 cups of cereals and 1 liter of water, cooking time - 4 minutes. And the famous recipe for oatmeal baths, which the queen accepted, is trying to reproduce in modern conditions modern women.

Entering the queen - buckwheat

"Shchi da porridge" is the minimum necessary for a Russian person. Despite the fact that our nation can boast of a variety of porridges, buckwheat remains an unconditional queen. Homeland of this cereal is considered India, and on the Russian land it came from the Greek land, hence the name. It is noteworthy that in other countries it has a different name. Buckwheat is incredibly rich in its microbiological composition by valuable substances. That's why it is recommended for people suffering from anemia. Buckwheat diet is widely known as effective in rapid weight reduction with minimal stress for the slimming. To prepare a useful dish, you need to observe the proportions of buckwheat porridge and the used liquid. The latter can be milk, water or a mix of them. So, for 1 cup of buckwheat 2 cups of liquid - the usual proportions of cereals, similar to buckwheat. Buckwheat will retain the maximum content of useful substances if it is poured cold water and left overnight. Such porridge is quite edible and incredibly rich in trace elements.

Childish caprice - a manga

The ancestor of the manga is ordinary wheat. Once it was crushed to a state resembling flour. So there was a grain, associated with the Soviet man, certainly with an early childhood. The process of bringing wheat to finely dispersed state in ancient times was laborious, which affected its price. In our time, this grain is one of the most accessible. The greatest popularity gained during the construction of communism as the main element of child nutrition. It is interesting that in ancient times people used a mixture of milk and chopped cereals for feeding children, and it was called "mash". At present, the usefulness and expediency of using mangas at an early age are subject to general criticism because of the presence of gluten - a dangerous allergen. Although a healthy generation, with a horror remembering only lumps in the porridge, proves the opposite. Their cooking features are also found in semolina porridge. The proportions of water and cereals in this case are the following: for 1 glass of water (milk) to 2 tablespoons of cereals. Cook for about 4 minutes. Salt, sugar, butter can be added in the process of cooking, and after it. Adherents of proper nutrition, as a rule, refuse such combinations. Manna porridge with fruits, nuts and honey is incredibly useful and divinely delicious.

Chinese bread - rice

Rice is the oldest crop. Most of it is cultivated in China - at home. There are statements of the Buddha that equate the value of rice and life. Long and round-grain, white and black - each kind is used for cooking bread, noodles and cereals. In Russia rice porridge has successfully taken root. For its preparation it is necessary to observe the proportions of cooking porridge, namely - one part of the cereal and three parts of the water. To make porridge turned viscous, it is worth to get round-grain rice. Friable pilaf will come from long rice grains. The most valuable is wild rice, it is not processed at all, therefore it preserves nutrients in its original form. But from such rice porridge "in Russian" is definitely not welded. The lighter the rice, the more it was polished. Golden color is a sign of another way of processing: steaming. The starchy structure of the processed rice does not allow to consider rice a dietary product, therefore such popular rice diet is based on its repeated soaking.

Mamalyga - corn cousin

Widespread in the East hominy does not take root in the cool Russian climate. Brewed with boiling water, corn flour, generously flavored with oil and spices, it only visually resembles porridge. Perhaps this is the only similarity. Groats of coarser grinding - that's what the real corn porridge is based on . The proportions of dry and liquid substances during its preparation are the following: three parts of the liquid and one part of the cereal. Duration of cooking - at least 40 minutes. The pronounced taste of porridge does not require the mandatory addition of fruits and berries. No less whimsical for the duration of heat treatment wheat porridge, the proportions of which in the part of water and cereals are similar to corn.

Croup choice

A healthy lifestyle is based on the availability of a variety of cereals in the diet. By and large this is one of the foundations of a balanced diet. Each cereal already contains by nature valuable microelements and fiber. Consequently, the main reference point for choosing cereals is the minimum production processing. Of course, a clean, smooth and even grain is more attractive, but how manufacturers achieve a presentation is not always available to the buyer. Unprocessed groats are less attractive, but it is the most useful. It is the cheapest and is located on the lower shelves of stores. Marketers prudently hide an inexpensive product from the eyes of buyers.

The importance of porridges is undeniable. This fact is proved by numerous proverbs and real historical events. After all, there were times when the peace achieved between the states was held together by the consumption of porridge by the warring parties. Perhaps it included the secret proportions of cereals of various varieties and was called "friendship." So, the porridge - be!