On the water
This porridge can be cooked from any cereal, especially if it is prepared as a side dish, and not as an independent breakfast dish. Buckwheat, pea and barley are most often cooked in this way, but it is also suitable for rice, oats, bulgur, barley and other cereals. This recipe has its own benefits.
Low calorie content. The energy value of cow’s milk depends on its fat content and can exceed 60 kcal per 100 g. Sheep and goat products have even more calories, but no calories in water at all.
Hypoallergenic. Dairy products are contraindicated for people who are lactose intolerant and allergic to animal proteins. Of course, cereals can also be allergens, especially those containing gluten — wheat, oats, and some others. But there are a lot of gluten-free cereals — buckwheat, rice, millet, corn. There are also gluten-free oatmeal, including in the form of flakes — the packaging of such a product is marked accordingly.
Accessibility. Milk may not be in the refrigerator, whereas every kitchen has access to water. It is better to use filtered or bottled — this way you will protect yourself from harmful impurities.
An interesting fact
The boiling point of milk is 0.2 to 0.3 degrees higher than that of water. Therefore, water-based porridge is cooked faster for a few seconds.
How to cook properly
It depends on the proportions and cooking time whether the consistency is viscous or, conversely, crumbly. Viscous requires less liquid, and it usually takes longer to cook.
Any pan is suitable for cooking – it’s best to choose a thick-walled one, so there is less risk that the dish will burn. A slow cooker would also be a good option.
Add salt immediately – if you put it at the end, it will not have time to absorb. We recommend choosing coarse iodized.
With milk
Milk is a valuable food product, even if not everyone can include it in the diet. It contains a lot of protein, and its absorption rate reaches 95%. The composition also includes vitamins A, D, E and other microelements. Therefore, milk porridges also have many advantages.
Balance. Protein is added to carbohydrates, which makes the diet more complete. If you include fresh fruits or vegetables in the recipe, then the composition will also contain fiber, and nuts will replenish the dish with healthy fats.
Taste. This porridge has a brighter creamy taste. It can even be served as a dessert.
Nutritional value. It is important for athletes or people whose profession involves physical labor to eat not only nutritious, but also nutritious food. Therefore, the dairy option is preferable for them – if there is no allergy or lactose intolerance.
How to cook properly
For cooking, take a pot with a thick bottom, but not enameled.
Milk must be fresh – if there is even a slight sourness in the taste, it will curdle.
Do not forget to add salt – it is included in recipes even for sweet milk porridges. It is added immediately, as in the water-based version.
Which porridge is healthier
So what is the best option? Nutritionists disagree. Water-based dishes benefit from their low calorie content and hypoallergenicity. On the other hand, milk porridge has a more balanced composition.
British nutritionist Victoria Taylor believes that both options are possible, but not just any milk is suitable, but only low-fat milk, as the finished dish will contain fewer calories and saturated fat.
Weigh all the pros and choose the cooking method that suits you best. But what you can definitely donate is sugar: it only affects the taste, but does not add any benefit to the dish.
Source: https://food.ru/
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