- Turned to porridge tasty, crumbly and burnt, after the water in the pot will boil, and barley is tender, it is necessary to put a pot of porridge in another pan, more the size of a boiling water.
- When cooking crumbly buckwheat to 1 cup of cereal should be taken 1/2 teaspoon salt. Rice (liquid) porridge requires twice as much salt.
- Figure wash under cold running water. You can not soak the rice, because of this, he will lose flavor. Best cook rice in a deep cast-iron pot. In a small saucepan, which is heated unevenly, croup can burn the bottom and at the top to stay moist.
- Rice seethe when the boiling water, add a few spoonfuls of cold milk.
- Rice when cooked is white, if you add a little vinegar to the water and the juice from half a lemon. You should not wash just boiled rice with cold water, as this loses vitamins.
- To prepare the crumbly mess of unground cereals, do not wash it and dry it on a pan without oil, stirring occasionally. Porridge cooked dried unground twice as fast.
- All desserts made from semolina, will be more lush, if for 1/2 hour before cooking, soak the barley in water or milk.
- To semolina welded without lumps, grits should pour in boiling water or milk, stirring all the time, and one minute to reduce the fire and cook a little longer at low boil for 15-20 minutes.
- Viscous and liquid meals during cooking, periodically stirring slow movements, as the rapid mixing of slow cooking.
- To cook the porridge of maize, maize grain to soak in 2 cups of cold water. After two hours, add another cup of water and cook until done. Salt in the corn porridge is put at once, while the dealer does not seethe.
- A knob of butter, put during cooking, gives a delicate flavor porridge (porridge no sore).
- Stuffing made from viscous cereal, adding raw eggs in them. For puddings using crisp or viscous mush.
- For preparation of pilau rice only crumbly.
- Vermicelli, noodles, pasta should be dropped into a pot of boiling salted water.
- To cooked pasta from sticking, you can add water after draining them fat, butter, margarine or lard.
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