In which pan is it better to cook milk porridge?

Milk porridge is a tasty and healthy dish. But to cook it really tasty is by no means always obtained: lumps quickly form, then the whole mixture burns, or quickly escapes. In general, a lot of problems can arise, even among an experienced housewife, who has grown 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 in which dishes it is better to cook milk porridge.

to contents ↑

Cast iron

Grandma’s “porridge in a cast iron” is a romantic, albeit somewhat outdated, option. However, in many houses this type of kitchen utensil has been preserved. The main advantage of the iron is that the temperature is evenly distributed over the entire surface. At the same time, milk and cereals do not stick to the walls.

Important! The disadvantage is the duration of the preparation of the dish, since the dishes are heated slowly. The bottom and walls of the iron are quite thick. They heat up and cool down slowly.

to contents ↑

Multilayer pan

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

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

Important! The chemical compounds resulting from the reaction, to put it mildly, are not very beneficial for human health. The most harmful are products containing nickel.

to contents ↑

Milk cooker

This is a double pan specially designed for cooking porridge. Using such dishes, the hostess can not be afraid that the milk will burn. The principle of operation is the same as when cooking food in a water bath. And when the milk boils, a whistle is triggered so that the hostess has time to turn off the stove. If in doubt, in which pan it is better to cook milk porridge, then a milk cooker is the best option.

to contents ↑

Slow cooker

This appliance allows you to cook various dishes with minimal time. However, along with positive reviews about multicookers, there are also negative ones.

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

to contents ↑

Features of the preparation of various cereals in milk

Which pan is better to cook porridge - more or less understood. And these tips will allow you to achieve the perfect taste of the dish.

Manna:

• Semolina is poured with the finest trickle into boiling milk or water. This makes it possible to avoid the formation of lumps.
• Cook porridge for ten minutes, stirring constantly.
• Sugar, salt and oil are added to taste.
• The ratio of the volume of cereals and milk for liquid semolina 1: 5.
• To cook a thicker dish, you need to take the ratio of cereals and milk as 1: 3.

Rice

There are several ways to make rice in milk:

• For a friable dish, the ratio of milk to rice is 2: 1 in volume.
• For liquid cereals, you need to take more milk. And you can combine milk and water.
• Boil rice with milk for 20-25 minutes on low heat.

The addition of sugar and butter makes the dish divinely delicious.

Wheat

From finely crushed wheat grain, deliciously viscous cereals are obtained:

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

Buckwheat

There are many ways to make buckwheat: in a slow cooker, on a stove or in a microwave. It is important to sort through the grains first so that no stones come across.

Important! To make buckwheat porridge especially tasty, grits can be calcined in a frying pan without oil.

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

• In the dishes you need to add melted butter, and then cereal.
• Buckwheat needs to be thoroughly mixed without frying, and then pour water.
• The ratio of buckwheat and water is 1: 2.

to contents ↑

Stock footage

If porridge is a frequent guest on your table, you can diversify the menu with the help of additives. For example, rice in milk goes well with dried apricots or prunes, semolina - with fresh berries, and millet - amazingly tasty with pumpkin. Knowing which pan is better for porridge, you can cook a healthy and deliciously delicious dish for the whole family.