Milk porridge is a great start to the day, but not always. Sometimes it just does not work out, it quickly thickens, is bitter or simply tasteless. It would seem that there is nothing difficult to prepare, the technology is simple, there are not many ingredients, but somewhere there is a mistake.
Have you forgotten to dilute the milk?
Our grandmothers made porridge in milk, and sometimes used cream. They shot tops, supposedly so tasty. All this is good, but has nothing to do with the right technology. According to the rules, milk is always diluted with water, and from this the taste of porridge is only better. The proportions for breeding 1: 1, and sometimes 1: 2, here you can focus only on your taste. But you need to add water strictly according to the rules.
How to dilute with water:
- Semolina porridge, oatmeal. The milk is immediately combined with water, then sent to the stove, after boiling, cereals are introduced.
- Millet, rice porridge. These cereals begin to cook in water. As soon as the cereals reach half-preparedness, boiling milk is added to them. If you start immediately boil in milk with water, the process will be delayed.
- Buckwheat. It is prepared exclusively on water, the ratio of cereals and liquids is 1: 2. Then, milk is introduced at the end. Or add it directly to the plate.
If milk powder is used, then it is bred according to the instructions, after which it is added to the porridge according to the above rules.
Salted porridge?
Sugar is added to porridge by all people, but for some reason they forget about salt. But it is she who gives saturation, removes the "emptiness". No sugar, jam or honey can replace a pinch of salt. She is a kind of enhancer of taste. Only in contrast to harmful glutamates and other chemical additives, in a small amount it is even healthy.
When to add salt? Usually this is done at the very beginning, as soon as the liquid boils.
If you want to cook porridge faster, then you can salt in the middle of cooking or near the end. Adding time is not so important, the main thing is not to forget.
Why is milk porridge bitter?
Quite often, unpleasant bitterness appears in milk porridge. The cause of the occurrence is always in the croup. But each species has its own characteristics. One cereal may be bitter from old age; its shelf life has come to an end or storage rules have been violated. Another cereal simply requires proper preparation. Before cooking, the croup must be sniffed and touched, perhaps there are traces of mold and moisture on it.
Main reasons:
- Oatmeal, oatmeal. Porridge is bitter if the cereal is old or improperly stored, has impurities. Unlike large and whole grains, flakes cannot be washed. Therefore, it is worth getting rid of them.
- Millet. It is almost always bitter, requires not only washing, but also soaking in cold water. Millet is poured for half an hour, not only for porridge, but also for soup. Soaking also eliminates the unpleasant gray tint.
- Fig. The cause of bitterness, most likely, is in dirty cereal and impurities. Rice requires thorough washing. It should also be borne in mind that it absorbs extraneous odors and tastes well, it is recommended to smell raw groats.
Sometimes the bitterness in the porridge does not appear due to cereals, but butter or milk. Manufacturers often dissemble, add antibiotics and other components that, when heated or sour, give a bad taste. Be vigilant, read the compositions, choose quality products.
Why milk porridge is slimy
Usually viscous milk porridge, not liquid, but not thick. But sometimes they turn slimy, resemble jelly, look unappetizing. Why it happens? Most often due to the large amount of flour or starch.
Therefore, rice and millet should be washed well with cold water until transparent.
What to do with oatmeal? There is no need to use leftovers from a jar or bag for porridge, which mainly consist of small particles and oatmeal. It is advisable to mix with cereal or use the remaining dust for baking. Instead of cereal from crushed flakes, a slimy jelly will turn out, this is not tasty.
Why is milk porridge too thick or thin
You can cook porridge "by eye", but in this case, you should not hope every time for the same result. Even such a simple dish requires proportions. Each cereal has its own amount of liquid, whether it is water, milk, or a mixture thereof. There are norms that it is advisable to adhere to.
Any porridge thickens during insisting and cooling. This also needs to be considered. If you do not plan to use it immediately after cooking, then the amount of cereal can be reduced by 20% or increase the amount of milk.
Why lumps in milk porridge
Very often, children do not like porridge due to lumps. Why hide the sin, adults do not like them either. Lumps appear not only in semolina, but also in corn, even oatmeal and rice can stick together, sometimes millet sticks together. The only groats that are not in danger are buckwheat. But even in milk it is not boiled, but only diluted.
Why lumps in porridge:
- Croup was added to the cold liquid, it boiled for a long time, sank to the bottom, stuck together and pressed.
- The cereals were not stirred. This must be done not only when added to milk, but also before boiling.
- Cold water or milk added.
- Porridge did not cook, the cereal sank to the bottom, stuck together, milk or water exfoliated from above.
By the way, if butter is added to milk before cereal, lumps do not form. And porridge with him is much tastier.
Why porridge constantly burns
It is advisable to have special dishes for porridge in which other dishes are not cooked. In an enamel pan, milk always burns. It also sinks to the bottom if the vessel is made of thin metal. You can cook porridge in an aluminum pan, but it is also unreliable. Over time, the surface becomes porous, milk is eaten into it, porridge will still stick, burn. Therefore, it is recommended to use a stainless steel.
Why else porridge burns:
- the pan is dirty;
- added a lot of sugar;
- milk is added to a hot and / or dry pan.
According to the rules, the pan must be rinsed with cold water, only then add milk or water to it. And never clean the inside with abrasive powders, metal graters. If something is burnt, then you need to pour water, add a little soda, boil and wash with a soft sponge for dishes.
