- How to choose the rump. The porridge was delicious
How to choose the rump. The porridge was delicious
To the porridge does not taste bitter, was tasty, nutritious and healthy, it is necessary not only to prepare, but it has a quality rump.
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Due to the high content of vegetable proteins, vitamins and minerals from cereals cereals are extremely healthy, they are harmoniously combined with dairy products, vegetables, fruits, variety of sauces and seasonings.
Corn grits is a very useful dietary product thanks to the absence of gluten. In addition, the substances contained in it, reduce the level of cholesterol in the blood and prevent its deposition on the walls of blood vessels.
Corn is first dried and then crushed or grind them into cornmeal or corn flour.
Corn grits high quality must necessarily be saturated and uniform bright yellow color, there should not be any foreign particles in the form of pebbles, grains of sand and other inclusions. Do not buy cornmeal is light brown in color, this cereal is spoiled.
Despite the common preconceptions associated with the abundance of pearl-barley porridge in the army diet, the barley is very rich in selenium, minerals, proteins and vitamins (especially b group), and yet it is a powerful antioxidant.
Pearl barley is produced from barley grain, by cleaning off the outer shell and polishing. Due to such processing, pearl barley cooks faster, turning into a delicious and healthy porridge.
When choosing pearl barley keep among light grains did not come across the dark – this is the first sign of the expiration date cereals. Barley with finer grain sizes are more suitable for cooking porridges, the larger pearl barley is preferable to use for cooking soups.
Very useful cereal contains folic acid, thiamin, carotene, vitamins E, P and group b, normalizes metabolism in the body and removes the toxins. The most useful considered as untreated brown rice.
The cereal comes in three types: long grain, medium grain and short grain. Rice groats long grain remains separate after cooking, and is therefore ideal for cooking various side dishes and pilaf. Short grain rice because of the high content of the starch, mushy stronger, which is why it is often used for cooking porridges and soups. Round rice is an integral part of the land. Gluten (gluten) is absent in boiled rice.
Be aware that with transparent rice grains after cooking will be crumbly and hard, and the rice grains frosted grains after cooking is soft. Do not mix different varieties of rice, otherwise the taste of cooked dishes will be unpredictable.
The main symptom of the expiration of the shelf life of rice – yellowing grains.
Buckwheat is a buckwheat grain, after drying and special processing, including cleaning it from the husk. Buckwheat happens to be a green (unroasted) and passed through heat treatment brown.
Due to the high content of potassium and magnesium buckwheat dishes have been encouraged to eat for diabetics and people suffering from diseases of the cardiovascular system. Gluten in buckwheat no.
The color of the grains of buckwheat can vary in a very wide range: from pale beige to dark brown. It is preferable to opt for the rump lighter color, such as cereals, to a lesser extent subjected to high temperature treatment, therefore, retains much of its beneficial properties.
When buying, pay attention to the integrity of the buckwheat grains: crushed buckwheat husk will testify about violations of the technology of its processing or that grits are overdue and over it already rather "bother" cereal mol.
Small grains of millet, passed the drying and processing of grains called millet. Pshenka rich in vitamins, proteins and carbohydrates, and is just incredibly delicious.
Grains quality of wheat is a matte, bright yellow color. Millet is most vulnerable to the lesions of the food eaten, and therefore has the shortest shelf life among all other cereals.
As its name suggests, wheat is obtained by crushing wheat grains without gluten. The color of the grains can vary from grayish yellow to light brown in color.
Amber-yellow grains indicate to the fact that it is made from durum wheat, is low in carbohydrates and high in protein.
The quality of wheat grains grains must be clean cut and be of equal size. Spoiled croup usually darkens, acquiring a dark brown color.
Semolina consists of gluten, which is separated from the wheat during processing. For its production uses mainly durum wheat.
Semolina porridge prepared from semolina, is the most common dish of baby food. And semolina, which is coarse flour, prepare the best varieties of pasta.
Semolina is yellowish-cream color, made of durum wheat, while cooking less mushy and porridge made from semolina white color from soft wheat grains will stick together in clumps.
The sign of high-quality semolina is a high flowability, uniform color and the same grain size.Let porridge, soups and other dishes made with selected cereals, are tasty, healthy and nutritious!