In what saucepan is better to cook milk porridge?

Milk porridge is a tasty and healthy dish. But cook it really delicious is not always always: then the lumps quickly formed, then the whole mixture burns, then quickly escapes. In general, there may be a lot of problems, even with the experienced hostess, who has grown up on milk porridges for more than one generation. It is possible that the problem is in the pan in which you are cooking. Let's try to figure out which dish is better to cook milk porridge.

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Cast iron

Grandma's "cat in a cast iron" - a romantic, though somewhat outdated, variant. However, in many houses this kind of kitchen utensils has survived. The main advantage of the cast iron is that the temperature is evenly distributed throughout the surface. In this case, milk and cereals do not stick to the walls.

Important! Disadvantage can be called the duration of cooking, because the dishes are warming up slowly. The bottom and walls of the cast iron are thick enough. They warm and cool slowly.

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Multi-layered saucepan

Its feature is that it has compacted walls and a bottom of 5-6 layers. Modern pans have different types of coatings: aluminum, non-stick and others. The dishes are dense enough, so the risk of lumps from the cereal or froth in milk due to rapid heating of the pan is minimal.

However, you need to choose the right dishes. If you purchase a defective product, the metal can react with the product.

Important! To put it mildly, the chemical compounds formed as a result of the reaction are not very useful for human health. The most harmful are products containing nickel.

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Milk Maker This is a double pan specially designed for cooking porridges. Using this dish, the landlady can not be afraid that the milk will burn. The principle of operation is the same as when cooking foods in a water bath. And when the milk boils, the whistle blows, so that the mistress can turn off the cooker. If you doubt, in what saucepan it is better to cook milk porridge, the milk-cooker is the best option.

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Multivark

This device allows you to prepare various dishes with minimal time. However, along with positive reviews about multivarkers, there are also negative ones.

Most of all positive reviews about devices with a coating of ceramics. This material is resistant to high temperatures, has a smooth surface, is chemically neutral to substances that make up food.

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Features of preparation of various cereals in milk

In what saucepan it is better to cook porridge - more or less figured out. And these tips will allow you to achieve the ideal taste of the dish.

Semi-finished:

• The munk is filled with a delicate trickle into boiling milk or water. This makes it possible to avoid the formation of lumps.
• Porridge is boiled for ten minutes, stirring constantly.
• Sugar, salt and oil are added to taste. The ratio of the volumes of cereals and milk for a liquid manga is 1: 5.
• To weld a thicker dish, you need to take the ratio of cereals and milk as 1: 3.

Rice

You can prepare rice with milk in several ways:

• For a crumbly dish, the ratio of milk and rice is 2: 1 by volume.
• For liquid milk porridge, you need to take a little more. And you can combine milk and water.
• Cook rice with milk you need 20-25 minutes over low heat.

Adding sugar and butter makes the dish divinely tasty.

Wheaten

Fine finely divided viscous cereals are obtained from finely crushed wheat grains:

• The ratio of liquid and cereals by volume is 2: 1.
• At the beginning of cooking, the dish is stirred, and then brought to the ready under the lid, over very low heat.

Buckwheat

Ways of cooking buckwheat - set: in a multivark, on a stove or in a microwave. It is important to pre-sort the grains so that the pebbles do not come across.

Important! To buckwheat porridge was particularly tasty, the groats can be burned in a skillet without oil.

There is another way to improve the taste of the dish:

• In the dishes you need to add melted butter, and then croup.
• Buckwheat must be mixed thoroughly, not frying, and then pour with water.
• The ratio of buckwheat and water is 1: 2.

If the porridge is a frequent visitor on your table, you can change the menu with additives. For example, rice on milk is perfectly combined with dried apricots or prunes, a manga with fresh berries, and millet is amazingly tasty with pumpkin. Knowing which is better for the porridge, you can prepare for the whole family a useful and terrific tasty dish.