Millet porridge: proportions and cooking rules

Millet is one of the most ancient types of products that people have just begun to use. It is obtained after cleaning millet. But “old-fashionedness” and cheapness do not reduce the merits of millet porridge.

In the last century, millet was used very actively, but over the past decades it has been pushed aside to the periphery of domestic cooking. You can often hear complaints that this croup:

• becomes bitter after cooking;
• boiled softly too much;
• turns out to be excessively stiff;
• but all this is only the consequences of a violation of processing technology.

Millet porridge is one of the best options for the concentration of vitamins and trace elements; It is of particular value for enriching the body with vitamin B2. This substance boosts hair development, strengthens the nails and helps to improve the appearance of the skin. Thanks to calcium and gland, the activity of the musculoskeletal system, blood formation function is optimized. Millet almost does not create allergic reactions. But its nutritional value is excessively high, and therefore it is better to refuse millet porridge, if you want to lose weight.

Before cooking, millet groats should be washed with water change seven times. The penultimate shift implies the use of hot liquid. To eliminate unpleasant bitterness, before cooking the millet, it is additionally dusted with boiling water. It is best to put the grits in a sieve with a small cage before scalding. This will allow to achieve complete leakage of water and not to waste in vain even a small grain.

It is critical to maintain a normal proportion in the preparation of porridge: if the ratio of water and cereal is disturbed, the quality of the dish may be lost. At first, the porridge is prepared relatively liquid, but when several minutes pass and half the time comes, the first water needs to be drained. This approach further protects against residual bitterness. If millet porridge is prepared on milk, this milk is mixed with grits only in hot form. Then a kind of “languor” of millet will turn out, it will open up and become more pleasant.

Professional chefs and even experienced amateurs will surely say: in order to fully get acquainted with millet porridge, you need to try different recipes for its preparation. Only experiments with exact composition and processing mode will allow you to choose the ideal version for yourself. It is unacceptable to leave the grain in direct sunlight - it will quickly acquire a sour taste. In the store or on the market you need to start the selection of wheat with finding out the expiration date. Even carefully cooked expired cereal still spoil the taste of the dish.

For children too thick porridge is not worth cooking. At first, they are given a yellow color dish. If there is a desire to try friable millet, it is more correct to focus on dark cereals. But it must be very strictly monitor the proportions of milk and water.

The following video presents a step-by-step recipe for millet porridge.