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

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Since ancient times, it was believed that "any fool will cook porridge." And here modern cooks and professional chefs can definitely argue. Cooking any porridge is a special process that requires not only theoretical culinary skills. All cereals are unique in their properties and require strict adherence to the proportion of cereals, both liquid and viscous.

English aristocrat - oatmeal

Today, oatmeal is recognized as the he althiest breakfast. Stereotypical thoughts that Foggy Albion is the birthplace of this cereal are erroneous. But the famous phrase "Oatmeal, sir", densely planted in our heads, does not at all implore the merits of this cereal. Oatmeal is a flattened grain of oats. The cooking process is accompanied by the formation of a jelly-like mass, which is of particular value. It has been proven that, enveloping the walls of the stomach, it has a beneficial effect on the digestive system as a whole. No wonder its use is indicated for people with a weakened immune system.

Oatmeal in antiquity

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

Queen visiting - buckwheat

"Schi and porridge" - this is the necessary minimum for a Russian person. Despite the fact that our nationality can boast of a variety of cereals, buckwheat remains the unconditional queen. India is considered the birthplace of this cereal, and it came to Russian land from 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 of valuable substances. That is why it is recommended to use it for people suffering from anemia. The buckwheat diet is widely known as effective in rapid weight loss with minimal stress for losing weight. To prepare a he althy meal, it is necessary to observe the proportions of buckwheat porridge and the liquid used. The latter can be milk, water, or a mix of both. So, for 1 cup of buckwheat, 2 cups of liquid are the generally accepted proportions of cereals like buckwheat. Buckwheat will retain the maximum content of nutrients if it is poured with cold water and left overnight. Such porridge is quite edible and incredibly rich in trace elements.

Children's whim - semolina

The progenitor of semolina isregular wheat. Once it was crushed to a state resembling flour. This is how croup appeared, which the Soviet person certainly associates with early childhood. The process of bringing wheat to a finely dispersed state in ancient times was laborious, which affected its price. Nowadays, this cereal is one of the most affordable. It gained the greatest popularity during the construction of communism as the main element of baby food. Interestingly, even in ancient times, people used a mixture of milk and crushed cereals to feed their children, and it was called "poor". Currently, the benefits and expediency of using semolina at an early age are subject to widespread criticism due to the presence of gluten, a dangerous allergen, in the composition. Although the he althy generation, remembering only lumps in porridge with horror, proves the opposite. Semolina porridge also has its own cooking features. The proportions of water and cereals in this case are as follows: for 1 glass of water (milk) up to 2 tablespoons of cereals. Cook for approximately 4 minutes. S alt, sugar, butter can be added during and after cooking. Adherents of proper nutrition, as a rule, refuse such combinations. Semolina porridge with fruits, nuts and honey - incredibly he althy and divinely delicious.

Chinese bread-rice

Rice is the oldest agricultural crop. Most of it is cultivated in China - at home. There are sayings of the Buddha equating the value of rice and life. Long and round grain, white and black - each typeused to make bread, noodles and cereals. In Russia, rice porridge has successfully taken root. To prepare it, it is worth observing the proportions of cooking porridge, namely, one part of cereal and three parts of water. To make the porridge viscous, it is worth buying round-grain rice. Crumbly pilaf is made from long grains of rice. Wild rice is the most valuable, it is not processed at all, and therefore retains its nutrients almost in its original form. But you definitely cannot cook porridge “in Russian” from such rice. The lighter the rice, the more it has been buffed. The golden color is a sign of another processing method: steaming. The starchy structure of processed rice does not allow rice to be considered a dietary product, so such a popular rice diet is based on repeated soaking of rice.

Mamaliga - corn relative

Mamaliga, which is widespread in the East, did not take root at all in the cool Russian climate. Corn flour brewed with boiling water, generously flavored with oil and spices, it only visually resembles porridge. Perhaps this is the only similarity. Coarse grits - this is what real corn porridge is based on. The proportions of dry and liquid substances in its preparation are as follows: three parts of liquid and one part of cereals. The duration of cooking is at least 40 minutes. The pronounced taste of porridge does not require the mandatory addition of fruits and berries. Wheat porridge is no less capricious in terms of the duration of heat treatment, the proportions of which are similar in terms of water and cereals.corn.

Choice of cereals

A he althy lifestyle is based on the presence of a variety of cereals in the diet. By and large, this is one of the foundations of a balanced diet. Each cereal already by nature contains valuable trace elements and fiber. Therefore, the main guideline when 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 cereals are less attractive, but they are 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 cereals is undeniable. This fact is proved by numerous proverbs and real historical events. After all, there were times when the peace achieved between states was sealed by eating porridge by the warring parties. Perhaps it included the secret proportions of cereals of various varieties and was called "friendship". So, porridge - to be!