One involuntarily recalls a treat at the landowner Sobakevich from N.V. Gogol's story "Dead Souls". In those days, porridge was served with cabbage soup, for example, instead of bread. Moreover, the variety of cereals has no boundaries: semolina, millet, rye, corn, oatmeal, oatmeal, buckwheat, rice, barley, barley. And why "pearl"? Pearl is pearl, but what does pearl have in common with porridge made from barley groats? But if you look closely, then, indeed, polished barley looks like pearl beads. That's where such a beautiful name comes from delicious porridge from barley groats.
According to their composition and method of preparation, cereals are divided into crumbly, viscous and liquid.
Loose cereals are made from rice, buckwheat, millet, pearl barley and some other cereals. In the finished porridge, the grains should be completely swollen, well cooked and easily separated from each other. Cookware for cooking porridge should have a thick bottom so that the porridge does not burn. Loose cereals are boiled in a small amount of water, when all the liquid is absorbed by the cereal, and in a large amount of water (for example, rice). In the latter case, take 5-6 liters of water and 50-60 g of salt per 1 kg of cereal. Before cooking, the cereals are sifted, sorted and washed. Only semolina, buckwheat and Hercules are not washed. Buckwheat is pre-fried at 110 ... 120 degrees to reduce the cooking time of porridge from it. Rice, millet, pearl barley are washed first with warm (up to 40 degrees), and then with hot water.
This sequence is not random. Warm water removes starch from the surface of the grains, hot water removes the fat released on the surface of the grains during storage. Prepared cereals (except buckwheat) are poured into boiling salted water and boiled at a low boil until tender. Then recline in a colander and rinse with hot water. The porridge is transferred to a bowl and seasoned with melted fat.
Viscous cereals prepared with whole milk, a mixture of milk with water or water. In the finished dish, the grains are well cooked, the porridge is kept on a plate in a slide, without blurring. From 1 kg of cereals get 4-5 kg ready porridge. Some, cereals, such as rice, barley, millet, are poorly boiled soft in milk. Therefore, first they are boiled for several minutes in water, then the water is drained and hot milk is added with salt and sugar dissolved in it. Viscous porridges are served, watering melted butter or sprinkled with sugar. The range of milk cereals can be expanded by introducing various additives, such as pumpkin, prunes, carrots.
Liquid cereals prepared from semolina, rice, millet, barley groats, oatmeal. They are boiled in milk, a mixture of milk and water (in a ratio of 2: 3) or in water. On vacation, pour over with butter, honey, jam. Liquid cereals are prepared in the same way as viscous ones, but with more liquid. The yield is 5-6.5 kg of porridge from 1 kg of cereal. It must be remembered that semolina is poured into boiling milk in a thin stream, stirring continuously. At a temperature of 90 ... 95 degrees, semolina quickly (within a few seconds) swells, so you need to have time to pour out all the cereal before the porridge thickens so that no lumps form.
After the porridge thickens, reduce the heat and bring it to readiness within 15 ... 20 minutes. When on vacation, pour over melted butter. You can diversify the assortment of cereal dishes due to all kinds of dishes prepared from crumbly and viscous cereals with the addition of cottage cheese, vegetables, fruits, candied fruits. Casseroles, puddings, krupeniks, meatballs, meatballs have pleasant taste and aroma. These dishes are served with butter, sour cream, sweet sauces.
Why do they say: “You can’t cook porridge with him”?
In ancient times, dishes prepared not only from cereals, but also from other crushed products (fish, peas, bread) were called porridge. And these dishes were ritual: porridge was cooked at weddings, christenings, commemorations, before battles and at victorious feasts. Often, feasts were also called "porridge".
According to ancient chronicles, it is known that at the wedding of Alexander Nevsky they “twitched the mess” twice - one at the wedding in Trinity, the other - in Novgorod. Porridge was also a symbol of truce, peace after the battle. That's where the expression "brew porridge" came from: the warring parties at the same table ate a single porridge.
If the world did not work out, they said: “you can’t cook porridge with it.” Many holidays were necessarily celebrated with their porridge. Christmas porridge was not like the porridge that was prepared on the occasion of the harvest, special porridges (from a mixture of cereals) were prepared by girls on the day of Agrafena Kupalnitsa (June 23).
All cereals, from which it is now customary to cook cereals, are useful, as they contain a whole set of substances necessary for the body: carbohydrates, proteins, calcium, iron, magnesium, potassium, and vitamins.
How not to mention Suvorov porridge? Once, in one of the military campaigns, Suvorov was informed that there were small reserves of barley, millet, and peas left. If you cook porridge from one type of cereal, then there will not be enough for everyone. Then Suvorov ordered to mix both cereals and peas and cook food for everyone. The soldiers liked Suvorov porridge. So the great commander contributed to the development of cooking.
Modern nutritional science has confirmed that porridge from a mixture of cereals is healthier than from one, since each cereal has its own chemical composition, and the more cereals are used in the mixture, the higher the nutritional value porridge.
cabbage porridge
- 0.4 liters of milk
- 1 kg cabbage
- 80 g barley groats
- 100 g pork fat
Cabbage is cut, covered with barley groats, poured in a little water and stewed until the groats are half cooked. Then milk is poured in, lard is put in, salted and stewed until all products are boiled. The finished porridge is mixed.
Spelled porridge
Take 1 pound of spelt, wash in cold water, put in a saucepan, pour 4 cups of boiling water, put 2 teaspoons of salt, cook, stirring, so that it does not burn and dry out until the water boils away, put the porridge in a clay pot, put a spoonful of oil, pour it with a glass of boiling milk, mix again, cover with a lid, put in the oven in a pan with hot water, which is gradually added so that it does not boil away. After 1.5-2 hours, the porridge will be ready. Serve with butter or milk.
Porridge from Smolensk groats in mushroom broth
Rinse 4 cups of Smolensk groats, fry in a pan, pour into a pot, mix with finely chopped boiled dry porcini mushrooms, pour a glass of dissolved butter or Little Russian fat and pour the decoction of mushrooms so that the decoction covers the groats, put in the oven for an hour and a half, watch so as not to burn, stir with a spatula once, when it starts to reproach. When the porridge is ready, place the pot in a saucepan of hot water. Serve straight to the table in a bowl of butter.
Guryev porridge
½ cup semolina, 2 cups milk, ½ cup chopped walnuts or candied fruits, 2 tablespoons of sugar, 2 tablespoons of butter, 2 eggs, salt, vanillin to taste. For the sauce: 10 apricots, 2 tablespoons sugar, 2-3 tablespoons water.
Add salt to boiling milk and, gradually, pouring semolina in a thin stream, stirring constantly, brew a viscous porridge. Ready porridge a little grits, stirring constantly, brew a viscous porridge. Cool the cooked porridge a little. Add egg yolks mashed with sugar and whites whipped into foam, as well as walnut kernels fried in butter. Mix everything carefully. Put a layer of porridge in a greased massive (with a thick bottom) frying pan. Put pitted apricots on it and cover them with milk foam, then lay a layer of porridge again. (to prepare foams, pour milk into a wide shallow saucepan and put the saucepan in a preheated oven. As foams form, it is necessary to periodically remove it.) Sprinkle porridge on top powdered sugar and burn with a hot metal rod (knife, knitting needle) so that stripes form on the surface. Place the porridge in the oven and bake until golden brown. Sprinkle the finished dish with nuts, decorate with fruits, candied fruits and serve in the same bowl in which it was cooked. The sauce can be served separately, either cold or hot. Preparation of the sauce: chop pitted apricots, mix with sugar, add water and cook until the fruit is soft.(
Dishes from viscous cereals; recipes, cooking technology.
Cooking legumes, features of their cooking, use.
Various dishes and side dishes are prepared from cereals, which are of great importance in human nutrition. A variety of cereals, casseroles, cereals, puddings, cutlets and meatballs made from buckwheat, rice, semolina, oatmeal and other cereals contain a significant amount of carbohydrates in the form of starch (72-90%) and fiber, proteins (12-16%), especially in Poltava and oatmeal, fat (up to 8%), minerals (potassium, phosphorus, iron, magnesium, manganese), vitamins gr. B, PP and E (especially in buckwheat and oatmeal).
Cereals are high in calories. They are widely used in the nutrition of children and people with great physical exertion. Dishes go well with dairy products. The calorie content of cereals and dishes from them is from 300 to 450 kcal.
Legumes contain twice as much protein as cereals (lentils up to 29%, beans up to 31%, peas up to 34%), highly soluble in water and easily absorbed by the body. They contain a lot of starch (60-7-, fat (6-20%), minerals (potassium, sodium, phosphorus, iron), as well as vitamins B1, B2, PP, carotene. A favorable ratio of sodium and potassium in beans promotes excretion from body fluid, improves the functioning of the cardiovascular system.
Pasta made from high quality flour containing a lot of gluten is valued for its proteins (12-14%), starch (75-80%) and high calorie content.
During heat treatment, cereals, legumes and pasta soften the structure of tissues, change their consistency and mass. They absorb water as they starch gelatinizes. The amount of liquid absorbed depends on the content of water-soluble substances. During cooking, proteins absorb water, which is released after denaturation (coagulation) at 50-70? The liquid goes to starch gelatinization.
Starch consists of two polysaccharides, amylose and amylopectin, which form viscous structures in hot water. Starch gelatinizes at 60-80°C. At a higher temperature, starch grains disintegrate, viscosity decreases, which is facilitated by longer heating. When cooling and storing pastes, their aging occurs. Table salt and sugar increase the gelatinization temperature and reduce the process of destruction of starch grains. The content of cell walls in the form of hemicellulose in cereals is 1.5-5%, they are more stable. But during heat treatment, they are destroyed, the grains are loosened. Vitamins gr. During heat treatment, they are partially destroyed, soluble substances pass into a decoction, which can be used in cooking.
In the finished form, cereals, legumes and pasta are used as independent dishes and side dishes for fish, meat and poultry dishes.
Preparing cereals for cooking
The cereals are sorted, separating impurities and unhulled grains, washed. Small and crushed cereals are sifted to remove mucheli, which gives the products a bitter taste and smearing texture. Millet, rice and pearl barley are washed with warm and hot water (1:2, 1:3), the rest is warm, the water is changed up to three times. Crushed and flattened cereals are not washed, because the taste and texture of porridge deteriorates. After washing, 10-30% of water remains in the cereals.
Raw buckwheat is roasted at a temperature of 110-120°C. This increases the amount of water-soluble substances and accelerates the cooking time. Currently, fast-cooking cereals (subjected to hydrothermal treatment) are being developed, the cooking time of which is much shorter than usual. Buckwheat grains are moistened with steam, dried at high temperature, then hulled.
Kashi
For a long time, porridge has been a favorite dish of many peoples, played a big role in nutrition, in ancient times it was considered a solemn and ritual dish. Porridges are cooked from various cereals in milk, water or a mixture of milk and water.
By density, porridge is divided into crumbly (cool), viscous (slurry) and liquid (slurry). The consistency of envy on the ratio of cereals and liquids. By absorbing the water necessary for starch gelatinization, cereals increase their mass and volume. A weld is the difference between the masses of the finished porridge and the cereal used for its preparation. It is necessary to strictly follow the recipes presented in the table below in order to prepare porridges of the desired density. The table shows: the amount of water per 1 kg of cereals for cooking cereals of various consistency, the yield of ready-made cereals, cooking time and the percentage of welding. When calculating the ratio of water and cereals that are pre-washed, the water remaining from washing (10-30% of the mass of dry cereals) should be taken into account.
For the preparation of cereals of different densities, I use rice groats (including past preliminary heat treatment); wheat and semolina, pearl barley and barley groats; corn grits, flour and polenta; oatmeal, oatmeal flakes (hercules) oatmeal fast food; buckwheat (unground and crushed), wheat groats.
General rules for cooking cereals
1. Select the dishes you need in terms of volume, taking into account the welding of this porridge.
2. Prepare the cereal.
3. Bring the liquid to a boil, add salt (10 g per 1 kg of ready-made porridge and 5 per 1 kg of ready-made milk porridge). The amount of liquid is determined by the table above for cooking cereals from 1 kg of cereals.
4. Pour the cereal, boil it first in water, adding salt and sugar, boil it in milk so as not to impede the process of boiling the cereal.
6. Semolina is brewed in a thin stream continuously so that lumps do not form.
7. They release 200-300g per serving. Store on a food warmer at a temperature of 70-80°C.
When cooking crumbly cereals, part of the fat can be put into the cauldron before the cereal to improve the taste and appearance porridge (50-100g per 1kg of cereal).
The volume of utensils for cooking cereals (boilers, pots) must be measured. Cooking porridge in large boilers is not recommended, because. in them, the groats are boiled unevenly and do not cook well, it is difficult to mix. It is best to use a steamer with indirect heating. Stainless steel dishes should have a thick bottom of 5-6 mm and be tightly closed with a lid.
Milk contains sugar (lactose), which at high temperature reacts with the amino acids of cereal proteins, blocks them, as a result of which half of the valuable amino acids, lysine and methionine, are lost. Losses increase with the lengthening of the porridge cooking time.
Loose porridge. These cereals are cooked in water or broth, less often with the addition of milk from buckwheat, rice, pearl barley, millet, and other cereals. Serve on its own or as a side dish.
Buckwheat. Salt and prepared cereals are introduced into boiling water, boiled, removing hollow grains from the surface, stirring until thickened. Oil is added and cooking is continued at low heat until the cereal is completely steamed, covering the dishes with a lid. crumbly buckwheat porridge served with butter or milk, or sugar, or sautéed onions and chopped boiled eggs. Porridge is served as a side dish roast pig, lamb, goose, meat and other meat and fish dishes. I use it as stuffing.
Rice porridge (crumbly). First way. Fat is added to boiling salted water (taken according to the norm) (5-10% by weight of rice), prepared cereals are poured and boiled, stirring, until thickened. Then the porridge is cooked in a container with a lid, in an oven with low heat for 1 hour.
The second way (boiled rice). Prepared cereals are poured into a large number of boiling salted water (for 1 kg of cereal 6 liters of water and 50 g of salt) and boil for 25-35 minutes. Then the rice is put on a sieve and washed with hot water.
The third way (rice poached). It is also prepared, but it is boiled in meat or chicken broth better for a couple. Served with butter porridge
Rice porridge is used as a side dish for various dishes. I use it as a garnish boiled meat and poultry, kebabs, meatballs, meatballs, as well as for the preparation of steam puddings, minced meats and salads.
Millet porridge (crumbly). First way. The prepared cereals are poured into boiling salted water (taken according to the norm) and boiled until thickened. Then the porridge is cooked in a container with a lid in an oven for 1.5 hours.
The second method (draining crumbly porridge). The prepared cereals are poured into a large amount of boiling salted water (1 kg of cereals, 5-6 liters of water and 50 g of salt) and boiled for 5--7 minutes, then the water is drained, fat is added and the porridge is brought to readiness in the oven in within 30-40 minutes.
Serve porridge with butter. Chilled millet porridge can be served with cold milk.
Barley porridge (crumbly). Pearl barley is dried, scalded, then boiled salted water (taken according to the norm) is laid and boiled until thickened, after which the porridge is cooked in a container with a lid in an oven for 2-3 hours. To improve the appearance of porridge, water after boiling can be drained and refilled with fresh hot salted boiling water. Serve porridge with butter.
Loose cereals from concentrates. Concentrate briquettes (buckwheat, or millet, or barley, or pearl barley, or rice porridge) are kneaded until the lumps disappear, pour cold water (2 liters of water per 1 kg of concentrate) and bring to a boil. Then it is boiled at a low boil in a tightly closed container until the cereal swells completely. Serve porridge with fat or sprinkle with sugar.
Viscous cereals. They cook with milk, water and milk diluted with water from all types of cereals according to general rules, but many cereals (rice, pearl barley, oatmeal, wheat) are more difficult to boil in milk than in water, so they are cooked differently.
Rice milk porridge (viscous or semi-viscous). The prepared groats are placed in boiling salted water, boiled for 3-5 minutes, after which the water is drained and the groats are poured with hot whole milk or milk diluted with water, and boiled until tender.
Sugar, butter are added to the finished porridge, mixed well and served.
Milk semolina porridge (viscous or semi-viscous). Prepared cereals are poured into hot whole milk or milk, diluted with water, and, with stirring, boil for 5 minutes. Then add salt, sugar and cook until cooked for 7-10 minutes. When you leave put butter.
Downy buckwheat porridge. Buckwheat is sorted out, combined with raw eggs, mixed, dried in an oven on a baking sheet at a temperature of 60-70 ° C, stirring. Lumps are kneaded in the finished cereal and a viscous porridge is boiled in milk with the addition of butter, then it is rubbed through a sieve or colander. Warmed porridge is served with cold milk or cream, or milky sweet sauce.
Liquid cereals. Liquid porridges are prepared in the same way as viscous ones, but with more liquid (water or milk, or a mixture of milk and water). From 1 kg of cereals, 5-6 kg of liquid porridge are obtained. They are released with butter, sugar, honey, jam. Used for breakfast, especially in children's and diet food.
Oatmeal from Hercules. Salt and sugar are added to a boiling mixture of milk and water, stir and pour the cereal, stirring, for 5-15 minutes, depending on the type of cereal. Ready porridge is released with butter or sugar.
Dishes of their porridge
Cutlets, meatballs, casseroles, puddings, cereals, dumplings and other dishes are prepared from various viscous cereals.
Cutlets or meatballs semolina (rice). In cooked hot viscous rice porridge add sugar, raw eggs and mix everything well. Then, while the mass is still warm (45--50 °), it is cut into cutlets or meatballs, 2 pcs each. per serving, breaded in ground breadcrumbs and fried with fat in a pan until a crispy crust forms.
Cutlets are served in 2 pieces. on the plate; on vacation, they are poured with mushroom or sweet sauce or jelly.
Millet and semolina cutlets or meatballs are also prepared, which, as a rule, are served with sweet sauce or jelly.
Rice casserole, millet, semolina. Raw eggs, raisins, vanillin are placed in the cooked viscous porridge, and after stirring, the mass is spread on a baking sheet greased and sprinkled with ground breadcrumbs with a layer of up to 4 cm. From above, the product is smeared with a mixture of eggs and sour cream, after which it is baked in an oven at a temperature of 250 ° C until a golden crust is formed.
When serving, the finished casserole is cut into portioned pieces and drizzle with butter or sweet sauce.
Krupenik. Sugar, eggs, part of sour cream, grated cottage cheese are added to the cooked buckwheat porridge and mixed thoroughly. The resulting mass is placed in a layer of 4-5 cm on a baking sheet greased and sprinkled with ground breadcrumbs, the surface is leveled with a knife, greased with sour cream and baked in an oven. Ready krupenik is cut into portioned pieces and poured with melted butter during the holiday. Sour cream is served separately in a gravy boat.
Requirements for the quality of cereals.
In the finished crumbly porridge, the cereal grains should be well swollen, but retain their shape, easily separated from each other. In the finished viscous porridge, grains of cereals are completely boiled and have lost their shape. The mass is liquid, spreading and smells characteristic of this type of porridge, without signs of mustiness and bitterness. The smell and taste of burnt porridge is not allowed.
Cutlets in appearance have an oval-pointed shape, meatballs are round, without cracks. On the surface of the fried crust of golden color. Taste and smell corresponding to the porridge from which the products are prepared without a taste of bitterness and musty smell.
Casseroles should be browned. The color characteristic of the cereal from which the casserole is made. Taste and smell characteristic of this type of porridge.
Bean Dishes
Legumes contain a large amount of valuable nutrients, they serve as a source of protein proteins, carbohydrates, incl. fiber, vitamins In and others. When cooked, legumes are tasty and fragrant. Representative legumes are peas (whole and peeled), green pea, various types of beans (radiant, spotted, Italian, etc., white, colored and mixed colors, beans (green, soy, Carolina, black-eyed, red and fodder), chickpeas, shelled or whole lentils, brown, red, green in color , yellow.
Preparing beans for cooking. Legumes are sorted, removing the husk in the same way, after which they are washed 2-3 times in cold water. To reduce the cooking time of legumes (except for shelled peas, which are quickly boiled), they can be pre-soaked in cold water (they turn sour in warm water at temperatures above 15 ° C). Dried peas, beans, and beans are soaked in cold water for 1-2 hours, and a large number of hard legumes for 5-8 hours. Beans swell when soaked; swollen grains boil faster. In the warm season, water must be changed periodically (2-2.5 liters of water are required per 1 kg of legumes).
The process of swelling of various types of legumes when soaking them in cold water practically ends within the following time: lentils - in 3-4 hours, unshelled peas - in 4-5 hours, beans - in 5-7 hours.
Cereals and legumes should be washed immediately before cooking. After washing, the weight of cereals and legumes increases due to the presence of water on the surface of the grains, as well as due to swelling of the grains (partial absorption of water by vegetable proteins).
Cooking legumes. Before cooking, legumes are poured with cold water 1 cm above their level in the bowl, boiled at a low boil, covering the bowl with a lid, beans 1.5-2 hours; peas and chickpeas 1.5 hours; lentils 1 hour During the cooking process, hot water is added, because. cold increases the cooking time. When cooking, you can add carrots, onions, herbs, spices, but on condition that the smells of other products do not overshadow the aroma of legumes. During the cooking process, curdled proteins should be removed from the surface of the legumes. Decoctions of colored and dark beans should be drained, because. they pass the toxic substances contained in the beans. The poor digestibility of legumes is due to the high fiber content and a thick shell that does not allow water to pass inside the bean. salt, tomato, sour sauces added when the beans are fully cooked because they slow down the cooking process.
Legumes with fat and onions. Boiled legumes are seasoned with salt, pepper, melted butter or margarine. Released, sprinkled with herbs. Finely chopped sautéed onions, boiled or fried can be added to the dish. pork loin or smoked brisket, garlic and warm in red or tomato sauce.
Use as an independent dish and as a side dish for meat dishes.
Beans in sauce. The finished beans are thrown back onto a sieve, combined with the finished tomato sauce and warm up for 4-7 minutes. Then put salt, ground pepper and butter. You can add sautéed onions. When you leave the beans sprinkled with chopped herbs.
Requirements for the quality of dishes from legumes. The appearance of grains of beans, peas, lentils should retain their shape. The taste and smell correspond to the taste and smell of the legumes from which the dishes are prepared. The grains should be well boiled, completely swollen.
Pasta Dishes
For the preparation of numerous dishes and side dishes, pasta of various shapes, lengths and volumes is used. These are pasta, spaghetti, horns, feathers, noodles, vermicelli, bows, shells, spirals, as well as flat products: lasagne (wide stripes), cannelloni (large flat tubes), tagliatelle (narrow ribbons) and others.
Before heat treatment, dry pasta (industrial production) and raw pasta made from dough at catering establishments is not broken. Small products can be sieved from mucheli.
Cooking pasta. The first way is drain. For 1 kg of pasta, 5 - 6 liters of water, 30 - 40 g of salt are consumed. Pasta is placed in boiling salted water and boiled at a boil. During the cooking process, the pasta is stirred with a rake. Boiled products become soft. Cooking time depends on the type, variety and quantity of products. The ratio of 5-6 liters of water per 1 kg of products is necessary because after laying the pasta, the water cools and, while it is heated, the pasta loosens, and their appearance and texture deteriorate after being cooked. Therefore, the greater the ratio of water and pasta, the faster the water boils after laying the pasta, the higher the quality of the finished dish. Pasta is cooked for 30 - 40 minutes, noodles 25 - 30 minutes, vermicelli 10 - 15 minutes. Ready pasta is thrown into a colander or sieve along with the broth. When the water drains, the pasta is transferred to a bowl, seasoned with butter and mixed. So that the products do not stick together, after draining the broth, they can be washed with hot boiled water. This method of cooking pasta is called drain. The weld in this case is 150%.
Drain-cooked pasta is sold as an independent dish with butter, cheese, tomato, vegetables, or used as a side dish for fish and meat dishes.
The second way (not drain). For 1 kg of pasta, 2.2 - 3 liters of water, 30 g of salt are consumed. Pasta is poured into salted boiling water and cooked, stirring, until thickened with slight heat. So that the products do not stick to the bottom of the dishes, butter is introduced during the cooking process. This method of cooking pasta is called non-drain. The weld is 200%. Pasta cooked in a non-draining way is used for making pasta, noodles, casseroles.
Macaroni boiled with fat or sour cream. Macaroni is cooked in a drain way, seasoned with butter or margarine. Released as a side dish or an independent dish. On vacation, put on a serving plate, season with fat or add sour cream.
Macaroni with cheese, cheese or cottage cheese. Macaroni is boiled in a drain way, seasoned with oil, placed on a plate, sprinkled with grated cheese or cheese before serving. Cottage cheese is rubbed and mixed with pasta before serving.
Pasta with tomato. Boiled pasta is put into browned tomato puree with butter, salt, ground pepper are added, everything is mixed well and heated. When you leave, sprinkle with chopped parsley or dill.
Boiled pasta with vegetables. Carrots and parsley are chopped into strips, sautéed with fat, chopped onions are added and sautéed with fat is continued, and tomato puree is added at the end. Pasta boiled in the first way is combined with browned vegetables and tomato puree. When serving, sprinkle with herbs. You can add warmed green peas to browned vegetables with tomato. Pasta is cooked in a drain way, finely chopped, combined with browned tomato and prepared vegetables, mixed.
Pasta. Boil pasta in a non-draining way in milk or a mixture of milk and water. Then cooled to 60°C, raw eggs are added, ground with sugar, after which they are combined with milk, the resulting mixture is mixed with boiled pasta and melted butter. Then the mass is spread on a baking sheet greased and sprinkled with ground breadcrumbs, sprinkled with oil and baked in an oven.
When vacationing, the pasta is cut into portions and poured with butter.
Macaroni baked with cheese. boiled pasta cooked in the second way, they are seasoned with creamy margarine, put on a portion pan greased and sprinkled with ground breadcrumbs, then sprinkled with grated cheese, sprinkled with butter and baked in an oven. Served in a serving pan.
Noodles with cottage cheese. Grated cottage cheese is mixed with raw eggs, salt and sugar. The resulting mass is combined with noodles or noodles cooked in a non-draining way. Drain-cooked noodles or vermicelli are mixed at 60 ° C with prepared cottage cheese. put on a baking sheet greased and sprinkled with ground breadcrumbs, smeared with sour cream on top, sprinkled with oil and baked in an oven at a temperature of 250 ° C. On vacation, the finished noodles are cut into portions and poured with butter. Sour cream is served separately in a gravy boat.
Requirements for the quality of pasta dishes. Appearance Boiled pasta is easily separated from each other and retains its shape, baked pasta can be joined together. The color of boiled pasta is white, baked is golden. Taste and smell characteristic of the respective pasta, without musty smell.
Preparing cereals for cooking and boiling them.
General rules for cooking cereals; types of cereals; cooking porridges of various consistencies.
Basic Rules. Cook porridge in water, broth, milk, diluted with water, fruit broths. The consistency of cereals can be crumbly, viscous and liquid. The amount of liquid for cooking porridges of various consistency is determined according to the table of the Collection of Recipes.
For cooking porridge, it is best to use dishes with a thick bottom, in which the possibility of burning porridge is excluded. They take the estimated amount of liquid, add a salt solution and sugar (salt at the rate of 10 g per 1 kg of finished porridge, for dairy and sweet 5 g.). The liquid is brought to a boil and pour the washed cereal. The contents are mixed with a wooden paddle and boiled until the cereal absorbs all the moisture (crumbly and viscous) or thickens (liquid). After that, the surface is leveled, heat is reduced, covered with a lid and brought to readiness (evaporated) at 90-100°C.
In the process of evaporation, the porridge is not stirred, the finished one is loosened. Rice, millet and barley groats do not boil well in milk, so they are boiled until half cooked in water, then the broth is drained and the groats are poured with boiling milk.
Loose porridge. Prepared from millet, rice, buckwheat, barley, barley, semolina. They cook them the same way. Liquids are taken from 1.5 to 2.4 liters per 1 kg of cereal. To improve the taste and appearance of crumbly cereals, before falling asleep cereals, you can add some fat at the rate of 5% of the norm. Boil them in water or broth.
Sometimes folding rice (millet) porridge is cooked: 6-7 liters of water and 60 g of salt are taken for 1 kg of cereal, porridge is boiled, discarded, washed with hot water, fat is added and heated at moderate heat. Millet is boiled until half cooked, water is drained to remove bitterness, fat is added and brought to readiness at a low boil.
When serving, porridge is poured with melted fat or released with fried onions and fat, with onions and bacon; with chopped boiled egg and fat; With fried mushrooms, onions and fat; with boiled brains and browned onions; with fried finely chopped liver and onions, etc.
Viscous porridge. They are cooked in water, milk or milk with water. Rice, pearl barley, oatmeal, wheat, corn grits and millet is boiled for 20-30 minutes in water, excess water is drained, hot milk is added and boiled until tender.
Barley groats and "Hercules" are poured into boiling water with milk and boiled until tender.
Semolina pour into a boiling liquid (milk with water or water) and, stirring constantly, cook for 20 minutes.
Buckwheat is poured into a boiling liquid, sugar, salt are added and boiled, stirring, until the porridge thickens. Then the dishes are tightly closed and, reducing the heat, bring the porridge to readiness.
On vacation, milk porridge is poured with fat or sprinkled with sugar.
Liquid porridge. Liquid porridges are cooked in the same way as viscous ones, but with more liquid. They are released with fat or sugar, jam, jam, honey, crushed cinnamon.
Cooking porridge has its own specifics. Porridges are prepared crumbly, viscous, liquid and mashed. The consistency of porridge depends on the ratio of cereals and liquid. When cooking, porridge should not boil too much. Adding water while cooking porridge is not recommended.
Viscous cereals, as a rule, are boiled in milk, and crumbly ones are boiled in water or broth.
First of all, the cereal should be sieved to remove small particles and dirt, and then washed two to four times. Scald millet before cooking porridge, drain and then boil it - in this case, the bitter taste of cereals will disappear.
When cooking porridge from cereals that are not washed (semolina, "Hercules", crushed buckwheat), immediately pour the liquid into the pan, salt, bring to a boil and then add the cereal. At the same time, the water should cover the cereal so that the grains swell evenly and the porridge is well pressed.
Grains should be poured into boiling salted water.
Milk porridge should be salted less than porridge cooked in water. Put salt in milk porridge before cereals.
Some cereals do not boil well in milk. Therefore, when cooking viscous cereals, oatmeal, barley, rice, millet groats are first placed in boiling water and boiled until half cooked, and then hot milk is poured and cooked until tender.
When the porridge thickens, add a piece of butter, cover the cauldron with parchment, and then with a lid and place in the oven over low heat. If you do not have time, then after thickening the porridge, wrap the cauldrons first in paper, and then in pillows or a warm blanket. She will come and be warm until you arrive.
- It is not recommended to cook porridge in enameled dishes, as it will burn, and the enamel may crack and get into food.
- Buckwheat is pre-fried in a non-hot oven or in a dry frying pan, and then washed. Rice, millet, barley, barley and oatmeal first washed with warm (30-50 0 C) water, and the last time - with hot (60-70 0 C).
- Loose porridge is best cooked in a cauldron. For such porridge, the volume of liquid is 2 times the volume of cereals. So that the friable porridge does not burn, putting the cauldron in a bowl of water and put it in the oven. If the porridge is still burnt, immediately transfer it to another bowl.
How to cook rice porridge
- Rice will be white and crumbly if it is poured into boiling salted water, adding a few drops of lemon juice, and cover the pan with a lid.
- To prevent rice from sticking to the bottom of the dish, steam it.
- Rice water can be used to make refreshing drinks by adding jam or fruit juice to it.
- If you grease the pan with oil or put a piece of oil in the rice, it will not stick to the walls.
- Do not add sugar to rice milk porridge during cooking, this will make the rice viscous and will take longer to cook.
- Rice porridge for a side dish will be tastier if you cook it in meat broth.
How to cook barley porridge
To crumbly barley porridge has not acquired a bluish tint, drain the water after boiling, pour the grits again with hot salted water, add oil and cook for 15-20 minutes until thickened, then set it to boil.
Barley porridge will cook faster if you pre-soak the cereal for 2-3 hours in cold water.
How to cook semolina
To prepare liquid semolina porridge, pour the cereal into boiling water or milk in a thin stream, stirring thoroughly so that no lumps form.
Dishes from semolina will be lush if it is soaked for 30 minutes in water or milk.
Good afternoon, ladies. In recent years, it has become fashionable to offer guests foreign novelties such as rolls, sushi, lasagna, etc. But different grains and cereals from them are much more useful for us.
And young mothers always start feeding babies with cereals. Kashi is the basis of complementary foods for children under 3 years old.
By the way, many peoples of the world cook porridge: the British, for example, love oatmeal, Asians prefer rice, and corn porridge — the National dish the Indians of South America. Let's be proud of our traditions. I will tell you about those cereals that I know about and share recipes.
Porridges, as dishes, are divided into 3 types according to their consistency:
crumbly cereals(they are more often used as a side dish:, as well as,),
viscous cereals(this is porridge with milk),
liquid cereals(These cereals are often given to children or adults as a dietary product: semolina, oatmeal, millet, or rice).
Nowadays, porridge is cooked on the stove and in the microwave. From dishes, choose a thick-walled pan with a thick bottom, and even better - a cauldron: in them, the grains slowly languish without burning. Porridge turns out - you will lick your fingers. We do not touch enameled dishes: porridge burns in it.
So, let's move on to cereals.
How to properly rinse cereal before cooking
Some types of grains must be washed in water to get rid of dust and hollow grains. Do not wash only semolina, oatmeal and buckwheat or sechka - crushed grains.
1. To wash the cereal, water is poured twice as much so that the garbage and empty grains freely float up. The cereal is mixed with a spoon or spatula and poured into a colander with a fine mesh. So it is washed 2-3 times.
2. Please note: rice, millet and pearl barley are washed with hot water (about 60 o C)
3. If you are going to cook crumbly porridge from buckwheat, barley or wheat, then they are fried before cooking: they are scattered with a layer of about 3 cm on a baking sheet and fried, stirring, in the oven at 100 o C-150 o C until light brown.
4. If you want to cook crumbly semolina porridge, then it should be slightly dried in the oven to such an extent that it crunches on the teeth when chewed. I draw your attention: with proper drying, the color of the semolina should not change.
5. To get a more crumbly porridge, melted butter is added to hot (or dried) cereals and mixed.
How to cook crumbly porridge
For the preparation of most cereals, water is used as the cooking liquid.
When preparing such porridge, it is necessary to strictly observe the ratio of cereals and liquid, since with an excess of liquid, the porridge will turn out to be viscous, and if there is a shortage, it will be dry, since the grains will not swell completely. Therefore, I propose approximate norms of water and salt for cooking cereals.
I emphasize: exemplary norms. I have included them in the table below. Quantity is based on one prepared serving. If there are deviations or additions in any recipes, I will indicate them separately.
Approximate norms of water and salt
for cooking porridges of various consistencies
per 100 g of cereal
Porridge Water, ml Salt, g Yield of porridge, g Rice crumbly 210 4 180 viscous 370 4 350 liquid 570 5 550 Buckwheat crumbly 150 2 240 viscous (fast-cooking) 320 3 400 Millet crumbly 180 2 250 viscous 320 3 400 liquid 420 4 500 semolina crumbly 220 3 300 viscous 370 4 450 liquid 570 6 650 Barley viscous 370 4 450 barley crumbly 240 3 300 oatmeal viscous 320 4 400 liquid 420 5 500 Wheat crumbly 180 2 150 viscous 320 4 300 liquid 420 5 400
The first step is to pour water into the dishes, pour the right amount of salt or sugar and wait for the water to boil. You can add a little oil to improve the taste.
Then we pour the cereal into boiling water.
During cooking, the following rules must be observed:
1. From time to time, gently mix, without sudden movements, otherwise the integrity of the grains will be violated, the starch will fall into the water and the porridge can hardly be called crumbly.
2. Do not allow the liquid to boil strongly. Bulki should be medium or small.
3. When the porridge thickens, stop stirring. Close the porridge with a lid and cook with a weak but continuous boil.
4. If you use porridge as a side dish or stuffing, then it is poured into a colander with small cells and washed with hot water.
5. Porridge is transferred to plates and seasoned with either melted butter or vegetable oil.
How to cook viscous cereals
Viscous porridges are cooked in milk, in water or in milk with the addition of water. When welding such cereals, it must be taken into account that different types of cereals swell and boil differently in liquids.
1. For example, rice, pearl barley, oatmeal, millet and wheat are slower and worse boiled in a milky environment than in water. Therefore, these cereals must first be boiled in water for 20-30 minutes (millet - 10 minutes).
2. While the cereal is cooking, add sugar and salt separately to the prepared milk, heat the milk to a hot state.
3. Then drain the excess water from the cereal, add hot milk with salt and sugar dissolved in it and cook the porridge until tender.
4. Crushed cereals and semolina boil well in milk, so they are immediately poured into boiling milk.
5. Before serving, the porridge is seasoned with butter and, if desired, sugar.
How to cook liquid porridge
Liquid porridges are prepared from oatmeal, crushed wheat groats, millet, rice, barley, semolina, etc. These porridges are most often boiled in milk. The method of preparation is similar to viscous cereals, only liquids add more. Serve porridge with butter and sweet additives such as jam or sugar. Casseroles or puddings are sometimes prepared from such cereals.
These were general information, and I posted the recipes in separate collections: it’s more convenient to replenish them with new products and just choose recipes. While everything. Good luck.
If this page was of interest to you, share the link to it with your colleagues and friends by clicking on one of the buttons below. Surely someone will be grateful to you.
