Porridge - the oldest and most revered product in the diet of humanity. Archaeologists find mention of it in the excavations, which are more than one millennium.
Since ancient times, our people have had great honor in porridge: how many songs have been composed about it, how many legends and fairy tales have been said.
To cook crumbly porridge and prevent it from burning, you should use the dishes with a thick bottom. Rice, for example, is best cooked in a cast-iron and deep pan, which allows you to evenly warm the contents. In a thin saucepan, the cereal is likely to burn, and the top will remain raw.
Grits need to fall asleep in boiling, lightly salted water and cook over low heat until cooked. Ready crumbly porridge must fold in a colander and be sure to rinse with hot water.
To reduce the cooking time of cereal cereal, you must first soak. The less heat is processed croup, the more it retains the nutritional value.
Boil the porridge more correctly in two waters: bring to a boil, then drain the water and again fill with hot water. This is very important, because together with the first water, the starch, bitterness and the remaining fine garbage leave the grain.