Oatmeal - general principles and methods of cooking
For cooking oatmeal (oatmeal) use oatmeal, oatmeal or oatmeal. This porridge is considered one of the most useful among the dishes made from cereal. It is distinguished by a high content of valuable vegetable proteins (up to 16%) and vegetable fats (up to 6%). Full protein oatmeal, avenin and avenalin contain all the essential amino acids. In addition, they are characterized by good digestibility. Due to the high content of starch in the cereal, oatmeal are exceptionally nutritious and valuable from an energy point of view.
Oatmeal contains many vitamins and salts of calcium, phosphorus, iron and magnesium. With a low glycemic index, oatmeal is an excellent dish for those who want to lose weight. However, it is excellent satiates. Low glycemic index provides a gradual absorption of porridge and prevents the emergence of feelings of hunger.
Those who suffer from liver diseases, atherosclerosis, diabetes, must necessarily include in their diet oatmeal. In addition, it is extremely useful for the stomach and intestines, since, by covering the stomach with a film, oatmeal greatly facilitates digestion. Diets designed for patients with gastric ulcer and duodenal ulcer, necessarily include mucous oat broth. That is why those who use oatmeal for breakfast, less likely to have problems with the gastrointestinal tract.
Also, the use of oatmeal is an excellent prevention of heart disease and an indispensable tool for restoring the body after a serious illness.
In modern housewives, the most popular product for making oatmeal is oatmeal, which is obtained by steaming and flattening ground oatmeal. The variety of oatmeal and the time it takes to make porridge depends on the thickness of the flakes. It is clear that thin flakes cook faster. Although they are well absorbed without heat treatment. Pouring them with hot water and leaving under the lid for steaming, after 10-20 minutes you can get a ready-to-eat dish. And if you add apples, oranges, nuts, prunes, honey or other products to your taste, it will get a completely wonderful taste.
Oatmeal - food preparation
Before you start cooking oatmeal, you should thoroughly rinse whole grains of oats or oatmeal under running water. How to choose oatmeal for a nutritious breakfast?
Of course, the most useful and saturated with all the necessary vitamins and minerals is porridge, for the preparation of which a natural product is used. Of course, it will take more time to cook dishes from whole grains of oats, but the result will be real oatmeal. However, the modern rhythm of life makes its own adjustments to our diet, so oatmeal is more often used, porridge of which can be cooked in a few minutes.
Oatmeal - the best recipes
Recipe 1: Oatmeal with Milk
The most familiar to us option of oatmeal, and, perhaps, the most beloved. Oatmeal with milk is an excellent option for baby food.
2 cups of milk;
4 tbsp. l oatmeal;
to taste butter, sugar and salt.
Method of preparation:
1. Pour the milk into a saucepan and heat to a boil over low heat.
2. Add sugar and salt to milk and heat it until sugar is dissolved.
3. Pour oatmeal into a saucepan, make the fire minimal and cook porridge for about 5-7 minutes with occasional stirring.
4. After removing the porridge from the heat, put the butter in it and let it stand under the lid for at least 5 minutes.
Porridge cooked according to this recipe is not very thick. If you want to make a thicker porridge, you should take more flakes for it.
Recipe 2: Oatmeal with Orange
This porridge can be a great start to the day. Oatmeal with oranges is not only useful, but also a very fragrant and tasty dish!
1 cup oatmeal;
0.4 liters of milk;
50 gr. raisins;
1 tbsp. l honey
Method of preparation: 1. After washing the oranges, scald one of them with boiling water and rub the rind on a fine grater, also squeeze the juice out of it. Another orange, peeled, divided into slices and set aside.
2. Put grated zest with orange juice, oatmeal and milk in a saucepan, then simmer the porridge over low heat, stirring constantly. Add the raisins and honey to the finished porridge, then place them in deep serving saucers, decorating each serving with orange slices.
Recipe 3: Whole oatmeal porridge
The most healthy oatmeal is the one made from whole grains. It is in her most of those useful elements for which we appreciate oatmeal. Having spent on cooking a little more time than using oatmeal, we get an exceptionally nutritious and healthy dish.
1 cup whole oat groats;
0.4 liters of milk;
3 tbsp. l Sahara;
to taste salt and butter.
Method of preparation:
1. After washing the grits, pour it with water for about 5 hours.
2. Then we wash again and, pouring 3 cups of cold water into a saucepan, pour oatmeal into it. Then put the saucepan on a low fire and cook for about 40 minutes.
3. After that, add milk with sugar and a pinch of salt, cook porridge until thick.
4. Then, transferring the porridge to the cauldron or clay pot, put in a preheated oven and cook for about 1 hour.
5. Put the finished porridge in plates and, putting in each piece of butter, serve on the table.
If desired, you can add a dish of jam, dried fruit, condensed milk and other products to your liking.
Oatmeal - useful tips from experienced chefs
When choosing cereals for cooking oatmeal should pay attention to the name that appears on the package (“Hercules” or “Extra”). Among the oatmeal “Extra” there are three varieties that differ in the degree of processing of the flakes.
The oatmeal “Extra 3” is the most tender, they are good for people with sensitive stomachs and for children. These flakes are distinguished by their fine structure, which is achieved by careful steam treatment. Such flakes can not even cook, but simply pour boiling water or boiled milk and insist for some time. Oatmeal “Extra 2” is made from sliced cereals. They also have a thin structure, so porridge from this variety of flakes can be cooked in 10 minutes.
The oatmeal “Extra 3” is distinguished by a high carbohydrate content. They are made from whole grains, so they have a more dense structure. It takes about 15 minutes to make porridge from such flakes, but it is the one that is most beneficial for the stomach.
“Hercules” is a separate oatmeal variety, and the flakes are made from it the thickest. To cook porridge from oatmeal flakes, it will take more time, but it will turn out very thick and tasty.
A couple more words about the storage of oatmeal. They must be sealed in order to prevent moisture absorbing them. Choosing flakes, remember that the calculation of their shelf life is not from the date of packaging of the product, but from the date of its production. The color of fresh, high-quality oatmeal should be white, with a slightly creamy or yellowish tinge. They should have a pleasant oatmeal smell.