Guide to porridges

Lovely hostesses, all kind time!

Who at us loves porridges? Not important what, dairy or as a garnish? And to train them and appetizingly a tax for a table?


Give I to you I will help
At the very beginning of my knowledge of culinary elements, I often faced, so to speak, inability to cook porridges. From dairy, only semolina, and from garnishes only buckwheat well turned out. With other types of grain, I or went to far in water, or at me everything burned to a bottom of a pan and spoiled all dish. (At once here I will give advice: if you felt a smell of the burned porridge, at once remove it from fire and do not mix at all. Accurately, remove porridge a spoon from above shifting in other ware, thus you will save at least more than a half of ready porridge)

But, our technologies do not stand still also praise to our friend and savior, in different life situations – to the Internet! It great helped me! Hurrah!

Now I am on friendly terms with grain and tasty I cook a squash.

Maybe we have such as well as I, preparations of porridges which faced small problems too? And so...

I present to your attention "The guide to porridges"!!! These tables, itself I use not one year, very much help out.



Not less delicate question how to weld friable (as a garnish) or viscous (milk) porridge and how many it is necessary to add salt? And on it there is an answer!


And still, I often ask a question with what to me every time to prepare or serve porridge. With it I am helped by the following crib.


Here such main elements of "kashevodstvo"

I wish all a successful kashevareniye!