Porridge. Legend, diet and taste.
After Barrymore’s words: “Porridge, sir!” – sir Henry Baskervil made a sour physiognomy. It is possible to think that only the thought of advantage forces British is this porridge on water. But, first, porridge can be very tasty, and secondly, present that eat … a legend!
And it everything about it
How to you such fact, what on the structure oats are close to women’s milk therefore our ancestors used an oat milk for feeding of babies? Or, for example, that ancient Germans prepared compresses and tinctures from oats? Eventually, oats – a favourite delicacy of bears, and inveterate hunters trap them in an ambush “on oats”. Bears know that is. After all you won’t deceive an animal!
Oats contain to 60% of starch, 5–8% of fats, 10–18% of protein (the second place after buckwheat), amino acids. Apart from essential oils, gum, vitamins of group B, carotene, vitamin K, and also potassium, magnesium, phosphorus, iron, chrome, manganese, nickel, fluorine, iodine. Besides, oats – the real champion according to the content of zinc. Today people fully estimated not only the nutritious, but also curative force of oats: it is applied also in dietology and cosmetology. Mongolia and Northern China are considered as the homeland of oats. And if rice reigns in roast and a humid climate, oats perfectly feel in places with moderate and even cool weather.
The main advantage of grits – in its ability to boil soft to a condition of jelly. Porridge doesn’t irritate a stomach and intestines therefore it is irreplaceable in dietary food at the most different diseases.
Favorable action of a diet with porridge on patients with diabetes is noted. To fans of fast food, food under way and to people with raised uroveny cholesterol in blood, porridge will help to normalize this indicator. And one more important information: the enzyme operating like enzyme of a pancreas and helping splitting of carbohydrates is found in oat grains. That is despite considerable amount of carbohydrates in the grain, they won’t affect a grasp of your waist in any way.
How to prepare
And what, is only porridge gruel? It is possible also it, it is only necessary to learn to train her tasty. The famous culinary specialist William Pokhlyobkin offers two ways – “adult” and “children’s”. “Adult” he calls friable porridge from the whole, not shredded and not crumpled oat grain. And “nursery” – any porridge from the shredded or pressed oat grain (including oat flour). All the matter is that children badly perceive rigid, cool, friable porridge, which for its density (is what to chew!) adults appreciate. Meanwhile the shredded or pressed grain gives sticky and mucous weight with less saturated taste which can be sweetened strongly.
Grits, as well as osvyany flakes, it is necessary to razvarit previously in water. If you cook osvyany porridge for the child, the turned-out weight should be passed through a sieve to detain “rough” residual parts of grits (for example, a peel). After that it is necessary to add milk and to cook longer porridge.
The ready dish can be filled with spices and natural additives – sugar, salt, onions, an anise, an anisetree, the cinnamon which is dried up by a lemon or orange dried peel, dried fruits, nuts. Then it should be added cream and oil (them enter into already ready porridge because cream doesn’t take out boiling – lose the creamy taste).
From porridge it is possible to prepare also pancakes. Pour in a pan slightly in 500-600 ml of warm milk, dissolve in it 1 h. l. dry yeast (without hill). Mix in a bowl wheat and oat flour (on 160-170 g) and add to milk, at continuous stirring. Let’s a support rise. Then add 3 yolks pounded with salt and 2 Art. of l of sugar, 30 g of the kindled butter, well stir everything. Separately beat 3 egg whites and 100 ml of fat cream, mix and carefully enter into dough. Let’s dough approach again and bake pancakes in the usual way. When giving you can lay out them a hill and decorate with bananas and berry jam.
Well and, of course, oat kissel – the Russian classics. Train him from grain or flakes. Grain is filled in with cold water (about 1:1), put a little yeast or a piece of rye bread, left to wander on 12-24 h, having wrapped up ware dense fabric for preservation of heat. Then liquid is merged carefully, bring it to boiling – kissel is ready. Hot it is eaten with vegetable oil, cooled down turns into dense weight. Cold kissel is perfectly combined with milk, jam, honey and even with fried onions.