2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
It is so customary that mashed potatoes or pasta, familiar to everyone, are usually served as a side dish for meat or fish. But after all, as an addition to the main dish, you can use cereals, which are much he althier. And it's pretty easy to cook them. Consider, for example, how to cook millet in water. But before you start cooking, you need to purchase high-quality cereals with the required properties in the store. To do this, this article provides some recommendations. Several recipes are also featured.
Useful properties of millet
It is erroneously believed that wheat is used to produce this cereal. In fact, the raw material is the so-called "bread of the East" - millet. Our ancestors valued its beneficial properties and considered it a natural pharmacy. In terms of protein content, millet is superior to buckwheat and rice, it is rich in fiber and he althy fats. Due to this, regular eating of dishes from it helps to eliminate toxic and other harmful compounds. Doctors recommend including millet in the diet aftertaking antibiotics to "reanimate" beneficial microorganisms and restore flora. But it turns out that it is not so easy to prepare this useful product. You need to know how to cook millet properly. And for this, going to the store for cereals, get acquainted with its various varieties and their corresponding properties.
Such different millet
How to cook millet porridge of different types and consistency? To do this, it is important to purchase high-quality cereals.
Type of packaging. In order to be able to immediately visually evaluate the cereal “by eye”, it is better to choose millet packaged in transparent bags.
Shades of groats. The color of the grains can range from whitish-yellow to almost orange. The brighter and yellower the cereal, the tastier the porridge will turn out from it. Dark grains will make the dish crumbly, and the most light grains are ideal for lovers of overcooked "smear".
Varieties:
- Millet-dandelion. These are whole grains that are practically unprocessed, only color films have been removed from them. Millet has a characteristic luster. The taste has a very noticeable bitterness. The most useful of all types, since all the necessary substances are preserved as much as possible.
- Sanded. Nucleoli are freed from membranes and partly from fruit membranes. The yellow color is richer, the grains have no shine. Such cereals are cooked faster, easier to digest. Ideal for making porridges and casseroles.
- Crushed. The nucleoli are cleaned and crushed. Minimum cooking time required. Suitable for children's meals.
Whyappears and how to remove the bitter taste from millet?
As mentioned above, coarse grinding - dranets - tends to be a little bitter. But this is easily eliminated by washing dry raw materials several times in cold water. This stage should not be missed, even if the cooking technology is very simple and excludes the use of additional components. But how to cook millet on water deliciously, if it's not a matter of varietal affiliation? It turns out that when buying cereals in a store, you need to pay attention to its shelf life and, accordingly, do not stock up too much of it. Millet, unlike other similar products, quickly cakes and begins to taste bitter. In addition to soaking in cold water, there are two more ways to eliminate an unpleasant aftertaste:
- pour over the cereal after washing with boiling water;
- fry dry grains in a pan for 3-5 minutes, and then add water.
How to cook millet in water to make it crumbly?
To make the porridge delicious, follow the following rules and recommendations:
- the usual proportion of products - 1 part dry cereal to 2 parts water;
- be sure, even if there is no bitterness in the cereal, wash it several times before laying it;
- the main secret of how to cook millet in water to get a crumbly mass is to use butter or a mixture with vegetable oil;
- most often, the “fat” component is introduced into porridge at the beginning of cooking, while it is desirable when serving additionally to eachput a small piece of butter on top of a serving plate;
- s alty porridges can be flavored with vegetable, meat or mushroom overcooking, and sweet ones - with raisins, dried fruits, syrups, etc.
Ready porridge after cooking for 25 minutes. let it brew without opening the lid of the pot. You can even wrap it up for better languor.
Cooking millet porridge in a slow cooker
Kitchen helpers are especially useful from a practical point of view when using ingredients that require extra attention, such as milk. Therefore, there are no special secrets on how to cook millet in a slow cooker. This miracle machine will do everything for you: it will make sure that the milk “does not run away”, and it will withstand the right temperature to get porridge that is crumbly and melts in your mouth at the same time. The proportions, compared to cooking millet with water in the usual way, are somewhat different. Although they can be used not only when cooking milk porridge. Pour 3 cups of water or milk into the bowl and pour 1 cup of millet washed several times. Immediately put a piece of butter (about 50-70 g), sugar or s alt to taste. You can also add raisins, dried apricots, prunes, pumpkin, candied fruits and spices - vanillin, cinnamon. Lots of options. Choose your recipe by experimentation. Then set the mode "Milk porridge" and time 50 min.
How to cook millet for fishing? Porridge recipe
"Sunny", fragrant millet is also an excellent food for fish. Especiallyshe is loved by large individuals of the carp family. Consider a recipe for how to cook millet for fishing. Take one part cereal and two parts water. Combine them together in a saucepan and bring to a boil. Stir and turn off the fire. Next, the porridge should boil itself, quietly languishing. You don't need to mix it up. After 15 minutes, when the grains swell, you can check with a spoon if our millet has burnt. If a film is felt at the bottom when stirring, turn off the fire. The porridge is almost ready! Let her sit for about an hour. It would seem that there are no secrets on how to cook millet porridge for fishing. But here it is not! As the last step in cooking, you need to ceiling the mass with a wooden rolling pin for dough right in the pan. Then the porridge will acquire the desired viscosity and then it will keep its shape well and mold into balls. And in conclusion, flavor it with your choice of anise, hemp, boiled corn, honey and other goodies.
Good luck to the fishermen, and fragrant millet porridge on the table to everyone else!
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