How to cook semolina porridge without lumps? Chef’s recipe

How to cook semolina porridge without lumps? Chef’s recipe

Follow these rules to get only the most pleasant gastronomic experience.

Manna porridge is one of the most popular and favorite dishes in Russia. But why do lumps often form during cooking?

It’s all about the peculiarities of semolina. It absorbs liquid very quickly, so if it is added too much or not stirred, lumps will form. In addition, semolina contains gluten – gluten, which leads to the formation of lumps.

To avoid this problem, you need to add the product to the pot gradually and constantly stir the porridge so that it does not have time to harden. You can also use higher grade semolina, which contains less gluten and absorbs liquid better.

Chef, expert of the Farm Café at the City Farm on VDNKh

“In the preparation of any liquid porridge, such as semolina, nuances are important. Observe these simple but important rules, and then there will definitely be no lumps”.

Składniki:

• milk – 1 tbsp;
• semolina – 4 tsp;
• salt – a pinch;
• sugar – 2 tsp;
• butter – 10 g.

Przygotowanie:

1. Put the semolina in a separate bowl or in a glass.
2. Put water or milk on medium heat and bring to a boil. Then gently whisk the liquid with a whisk and pour in the groats in a thin stream.
3. Add salt and sugar to taste.
4. Reduce the heat and continue to cook the porridge to the desired consistency for 5-7 minutes, stirring constantly.
5. Remove the pan from the heat and let the porridge cool down a bit.
6. Before serving, you can add a piece of butter, sprinkle cinnamon or powdered sugar on top.