Wheat porridge, how to cook crumbly porridge: 5 cooking methods
It would seem that there is no such thing as cooking wheat, and indeed any, porridge: - filled it with water, and boil it. But netushki! It does not always turn out crumbly and tasty wheat porridge. Each housewife has her own secret recipe and method of cooking wheat porridge, developed over the years and passed down from generation to generation.
The method of cooking also depends on the cereal itself, on the grinding fraction. Wheat groats can be: - coarse grinding (Poltava), used mainly for cooking cereals; - whole refined grains - for soups and in rare cases for cereals; - finely crushed cereals (Artek), it is used for meatballs, casseroles, milk and liquid cereals.
Before you cook porridge, cereals (especially coarse grinding) must be washed or sorted out, or you can do both. This is done to remove husks, pebbles, bran and more. When the cereal boils, foam forms on the surface of the water, which must be removed, various small debris can collect in it.
And so, we start cooking wheat porridge in 5 ways, along the way we will figure out which one is better.
Wheat porridge: a classic crumbly porridge recipe
We will need:
- coarse wheat groats (Poltava) - 1 cup
- butter - 100-150 g
- salt to taste
- water - 3 cups
Preparation: 1st method
1. The sorted cereal, we fall asleep in a cauldron (a pan with a thick bottom).
Pour 2 cups of water, salt, mix and put on medium heat to cook.
When the water boils, stir again, reduce the heat and cook (without stirring) under the lid until the water boils away. Small funnels form on the surface of the porridge.
2. Pour 1 cup of hot water, mix and cook over low heat, do not stir anymore until all the water has evaporated.
We determine by the formed funnels, if they do not foam, then the water has evaporated.
Who has a flame spreader, it is very convenient to use it at this stage.
3. Turn off the heat, put the butter (do not interfere) and cover with a lid, let it brew for another 20 minutes.
Usually, the rule when cooking any porridge is this: how much porridge is cooked in time, so much is infused
Everything, crumbly wheat porridge is ready, bon appetit!
But that's not all, there are still ways to cook wheat porridge and the following -
Preparation: 2nd method
1. Fry the grits in a dry frying pan for 3-5 minutes
2. In a saucepan or cauldron, pour 3 cups of water and boil. After the water boils, add butter, salt to taste.
3. Pour the cereal into boiling water, mix and when it boils, reduce the heat and boil until the water boils away. Stir occasionally. Turn off and leave to swell for another 20 minutes.
Preparation: 3rd method
This cooking method is even easier than the second one.
1. Pour the wheat groats into salted boiling water, stir, reduce the heat and cook for 20 minutes, under the lid. We stir.
2. When the water evaporates, add the butter, mix, turn off the heat and leave for another 20 minutes. The porridge is ready.
Preparation: 4th method
This method is suitable mainly for very coarse grains, or for whole, peeled wheat grains.
1. Sort the cereals or grains, rinse and fill with water. Leave to swell (at least 1 hour) for 3-4 hours.
2. After, drain the water and send it to boiling, salted water, the ratio of water and cereals is 1: 1, add butter. Stir, cook for 20 minutes, reduce the heat, after boiling and put on the flame divider. And as always after - we stand for another 20 minutes.
Preparation: 5th method
According to this method, it is good to cook Artek wheat groats. And to get crumbly porridge, there is a little secret that we learn during the cooking process.
1. Rinse the groats and pour cold water at the rate of 1 cup of groats per 3 cups of water. Salt and stir.
2. Now attention is the secret ingredient: 3 tablespoons of milk. Milk fat envelops grains of porridge, which will give it friability. Add it to water, stir and set to boil.
3. After boiling water, cook for exactly 15 minutes. Then the porridge must be removed from the stove, covered with a towel and a pillow or something warm. Withstand 20-30 minutes.
4. Then add butter, mix and enjoy!
Note: Wheat groats should be selected by the date of manufacture on the package, and not by the date of packaging. The shelf life of cereals is 12-14 months.
So which of the ways of cooking wheat porridge did you like the most?
Let's discuss, write in the comments.
