What to do to prevent porridge from burning in an aluminum pan

Except manna. Yes? Or have you even gotten used to cooking semolina in it?

I have already determined my standards :-)

1 liter jar, not full of liquid (a mixture of milk and water) a measuring cup (which is included with the multi) of cereal or, if cereal (rolled oats, etc.), then for each glass of liquid 1.5 tablespoons 9 with a medium crust). Those. It turns out 6 full spoons of flakes per jar of liquid. salt about 1/3 teaspoon (it’s better to under-salt, then add and stir), two tablespoons of sugar. But that's up to taste. It can be less, it can be more.

Almost everyone has experienced food burning on a frying pan, saucepan, saucepan, or whatever else. What do they do to prevent it from burning? As a rule, either cookware is purchased with a non-stick coating, or much more fat is used than can be dispensed with. Both methods have significant drawbacks: the non-stick coating is short-lived (and supposedly harmful to health), and excess fat in food can lead to excess weight.

And now I present to you the cheapest and most durable non-stick coating. Ta-dam! Meet the revolutionary discovery of the last century - parchment paper! Yes, it itself is non-stick, due to its dense structure.

In order not to be unfounded, for greater clarity, I demonstrate the process and consequences of a practical experiment, the essence of which is cooking 1 chicken egg by frying in a scorching frying pan, parchment paper and without a single drop of fat.

It was cooked over medium heat, covered. Let me emphasize once again that the cooking took place without adding fat at all. And this is the result:

As a result, nothing sticks to anything: the paper does not stick to the pan, and the scrambled eggs do not burn to the paper. I took out the fried egg right with the paper and just flicked it onto the plate.

To make it even more convincing, I cut the fried egg in half and turned one half over to the side on which it was fried. This way you can see with your own eyes the degree of frying of the egg and that it is not burnt at all.

In any case, this method of making your cookware non-stick has a right to exist: cheap, simple and absolutely effective.

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semolina porridge is cooked for 5 minutes and rice porridge for 15-20 minutes

Of course, I in no way want to teach you how to cook porridge, but in what proportions do you cook porridge? The main thing in porridge is proportion. If the rice porridge is crumbly, then the proportion is 1-2, i.e. one part rice, two water. If it’s a mess (actually a mess), then more water. You pour water, salt, some boil the water, others don’t. Then rinse the rice and do not stir. Close with a lid (some people advise not to close with a lid, this is when the porridge becomes crumbly). After 18-20 minutes, turn off the stove and let it ripen under the lid. I cook semolina porridge by eye. First boil the water, then add the semolina gradually, stirring constantly so that there are no lumps. Cook for about three minutes, then add hot milk and continue cooking for two minutes. I cooked porridge in all kinds of dishes and even in a bucket over a fire, and the porridge never burned.

Modern housewives are increasingly cooking milk porridge in a slow cooker: the milk won’t escape in it and the cereal won’t burn. But in an ordinary saucepan you can cook equally tasty porridge without much effort.

In order not to think for a long time about which pan is better to cook porridge in, get yourself a special one, which will be intended only for these purposes. Then most problems will be solved by themselves.

1. The most suitable utensils for cooking porridge
2. Why can cereal burn?
3. Types of materials of pots for cooking porridge
4. Stainless steel
5. Cast iron
6. Aluminum
7. Which pan should you use to cook milk porridge so it doesn't burn?
8. Milk boiler
9. Operating principle of a milk maker
10. What you should pay attention to when choosing
11. Conclusion

The most suitable utensils for cooking porridge

The choice of porridge pan depends on many factors. Depending on the type of porridge, dishes of different shapes are chosen. For example, rice and buckwheat can be cooked in a saucepan, but for semolina porridge it is better to use a ladle or milk jug.

Important! For dairy dishes with a liquid consistency, it is better to choose tall dishes. This reduces the risk that the milk will escape.

The stove on which the porridge will be cooked plays an important role. For gas stoves, dishes with a thick bottom are suitable, for electric stoves - with a flat and smooth bottom. Owners of induction hobs are recommended to purchase pans with a magnetic bottom or use a special adapter conductor.

The thickness of the walls of the cookware is another important factor. Thin-walled pans are more likely to cause the contents to burn. You have to constantly stir the porridge in them.

Attention! The more time the cereal takes to fully cook, the thicker the walls and bottom of the cookware used should be.

Burning of cereals in a pan when cooking porridge is a problem for many housewives. Some of them never find the reason and stop cooking dairy dishes or trust the multicooker to do this.

However, there are not so many reasons for burning:

• using utensils made of unsuitable materials;
• the walls of the pan are too thin;
• non-compliance with the proportions of cereal and milk;
• rarely stirring the dish;
• presence of scratches on the inner surface of the cookware;
• too much fire;
• incompletely cleaned remains of burnt food from previous use.

To prevent the milk porridge from burning, before pouring the milk into the pan, place a little cold water at the bottom and boil it.

Spelled porridge with parsnips

Photo: Remy Kitchen Bakery Restaurant
Recipe by Ruslan Polyakov, chef of the Remy Kitchen Bakery restaurant

• 200 g spelled
• 80 ml milk
• 50 ml cream 11%
• 50 g parsnips
• Salt and sugar to taste

Step 1. Boil the spelled until tender

Step 2. Peel the parsnips and cook until tender (until soft)

Step 3. Then prepare the parsnip puree: mash the finished parsnips with a fork.

Step 4. Place parsnips in a pan with prepared spelled and pour 11% cream and milk

Step 5. Cook until thick. Add salt and sugar to taste. Serve with poppy seed jam.

Types of materials of pots for cooking porridge

Cookware stores offer pots made from a variety of materials: it directly affects the quality of prepared dishes, including porridge.

Stainless steel cookware is loved by many chefs for its durability, resistance to temperature changes, scratches and mechanical damage.

Another clear advantage of stainless steel is its environmental friendliness. In addition, steel models are easy to care for.

When cooking porridge in a stainless steel pan, there is no need to cook the cereal until fully cooked. Thanks to the property of this cookware to retain heat for a long time, the dish will arrive on its own without fire.

The quality of cooking porridge in a stainless steel bowl depends on the thickness of its bottom. The more layers it has, the better. The thinnest aluminum, bronze or copper layers help distribute heat evenly over the entire area of ​​the pan.

Important! Utensils with a bottom thickness of 3 mm, walls more than 0.5 mm and marked 18/10 are considered ideal for preparing porridge. The latter means the ratio of chromium and nickel in the alloy.

The disadvantages of stainless steel cookware include its cost. High-quality models are not cheap. Stainless steel pans require proper care. When cleaning the surface with abrasive substances, scratches remain on it, which further provokes the burning of food.

Thanks to the excellent thermal conductivity of cast iron, porridge in pans made from this material turns out tasty and crumbly. The dish is simmered over low heat, and the flavor of the grains is revealed.

If the cast iron is of high quality, it will last for more than one generation of the family. When choosing such a pan, it is recommended to give preference to dark, heavy, porous models.

Important! A high-quality 3-liter cast iron pan should weigh at least 4 kg.

Porridge in a cast iron pan will not burn if you use the pan correctly. To restore the non-stick properties, the cast iron pan is calcined in the oven.

To wash cast iron cookware, you can use various detergents. It is important to dry them thoroughly after cleaning. Even the slightest traces of moisture on the surface can lead to rust.

Attention! Cast iron cookware is not suitable for use on glass ceramic hobs.

Aluminum cookware is not suitable for preparing porridge in all cases. The material heats up quickly and gives off heat just as quickly. For this reason, some types of cereals (rice, buckwheat, wheat) do not have time to steam sufficiently.

Aluminum is capable of interacting with acids and alkalis, so cookware made from this metal is not suitable for preparing dietary and children's dishes.

Important! Leaving food in an aluminum pan for a long time is hazardous to health.

When choosing aluminum cookware, pay attention to the thickness of its walls. Too thin models practically do not retain heat and can become deformed under the influence of extreme heat.

Advice! When cleaning an aluminum pan, do not use sharp objects. Scratches lead to disruption of the oxide film and further penetration of harmful aluminum particles into food.

Perlotto

Photo: Shutterstock.com
Recipe by chef Denis Malansky

• 70 g pearl barley
• 50 ml dry white wine
• 150 g tomatoes in their own juice
• 1 tooth garlic
• 30 g shallots
• 40 g hard cheese
• 40 ml olive oil
• Fresh thyme
• 50 ml heavy cream
• Salt and pepper

For decoration: radish sprouts and basil leaves

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For the broth:

• 1.5 liters of water
• 200 g duck breast
• 100 g carrots
• 50 g leek
• 100 g celery stalk
• Fresh thyme
• Salt and pepper

Step 1. Prepare the broth. Place duck breast, randomly chopped carrots, leeks, celery into cold water

Step 2. Cook a little, add thyme. Cook for 1.5-2 hours over low heat, add salt and pepper, strain

Step 2. Finely chop the garlic and shallots

Step 3. Prepare the perlotto. Rinse and dry the pearl barley. Then fry with garlic, shallots and thyme in olive oil for 3-5 minutes

Step 4. Pour in the wine and, stirring, wait for it to evaporate

Step 5. Add 200 ml of finished broth, waiting for it to evaporate

Step 6. Add tomatoes in their own juice, cut into small cubes, and their juice. Simmer for 2-3 minutes

Step 7. Add cream, grated cheese, salt and pepper to taste

Step 8. Bring, stirring, to a thick consistency for 3 minutes.

Step 9. Serve perlotto with duck breast, garnished with radish sprouts and basil leaves.

Which pan should you use to cook milk porridge so it doesn't burn?

Milk porridges are most often prepared liquid. To prepare them, it is better to use deep saucepans made of stainless steel, ceramics or fireproof glass.

Ceramic cookware, like stainless steel cookware, heats up evenly and transfers heat well. It is environmentally friendly and can be used for the stove and oven.

Heat-resistant glass has characteristics similar to ceramics. Porridge does not burn in such dishes. It is easy to clean.

Advice! When using glass and ceramic dishes, sudden temperature changes should not be allowed. If you put a saucepan from their refrigerator on the stove, it will crack.

About the benefits of semolina

More than once I have heard the opinion that semolina is an “empty” cereal and is good only for satiation, but not for any benefit. However, there is also the opposite opinion: semolina is very useful.

• First of all, it is good for the stomach, children and adults. It is recommended for diseases of the gastrointestinal tract.
• It contains vitamins including E, P, B9.
• Rich in minerals, especially potassium and phosphorus, essential for child growth.
• Contains protein.
• Helps to gain weight if you are underweight.
• And finally, semolina has an amazing property: when cooked, its beneficial substances are well preserved.

Entire generations have grown up on semolina porridge. But in recent years she has fallen into disgrace among pediatricians. More on this below.

Milk boiler

For housewives who often prepare milk porridges, a milk boiler will be the best pan. This is a special double pan that prevents milk from escaping.

The milk cooker consists of two containers. There is air space between them. A special hole leads to this space. Water is poured into it before cooking porridge.

The hole is equipped with a cover with a built-in whistle. When the water boils, a shrill whistle is heard.

By boiling, the water heats the inner container, into which the milk is then poured. Thus, the porridge is cooked in a water bath. Thanks to this, the dish does not run off or burn.

Reference! Porridge is cooked in a milk cooker as slowly as in a Russian oven. Its taste and appearance are better than those of dishes cooked in ordinary pans.

Porridge cooked with milk is healthier than with water

What could be better than porridge for breakfast? Only porridge cooked with milk contains much more useful substances than porridge with water.

Milk is rich in a large number of micro- and macroelements:

• calcium
• potassium
• phosphorus
• magnesium
• sodium
• iron
• fluorine
• iodine
• vitamins A, D and group B

Any grain flakes from which you can cook milk porridge will allow you to gain strength before the work or school day.

What you should pay attention to when choosing

A large assortment of saucepans on store shelves makes housewives wonder which one is best suited for cooking porridge. In addition to the material of the pans, there are other characteristics that are worth considering when choosing.

These include:

• the presence of a lid with a convenient handle;
• quality of non-stick coating – titanium and stone are considered the best;
• method of attaching handles - choose dishes with screwed handles rather than welded ones;
• absence of defects - unevenness, scratches, chips;
• brand - give preference to trusted manufacturers Frybest, Bekker, Tescoma;
• Equipped with a measuring scale - in such dishes it is easy to prepare a dish according to any recipe.

If you wash dishes in the dishwasher, before purchasing a pan for cooking porridge, look for a clause in the instructions indicating this option.

Methods for preparing semolina porridge without lumps

Semolina porridge is a traditional Russian (Slavic) dish, the first complementary food for a baby and a porridge that almost everyone loves. And “almost” only because once in childhood this person was forced to eat semolina porridge with nasty lumps, this was especially common in kindergartens and school canteens.

To be honest, even experienced housewives did not always get semolina porridge completely without lumps , especially when it was cooked in the morning, in a hurry. Nowadays, almost every housewife has a blender at hand, and if lumps have already formed, then you can make whipped semolina, but it’s still not the same.

But why are they formed? It's all about physics. Yes, yes, don't be surprised! Semolina is a coarse flour that is obtained as a by-product of the production of wheat flour. Particle sizes range from 0.2 to 0.7 mm, there are three types of semolina: T (from durum wheat), TM (ratio of hard and soft varieties 4:1) and M (from soft varieties).

Like all small particles, semolina grains tend to stick together due to the action of static electricity. When it gets into hot milk in the form of such glued conglomerates, a crust forms on top and it is very difficult to break such a lump, and the inside of the semolina remains almost raw. That's why these lumps have such a nasty taste.

To avoid their formation, you must adhere to certain cooking rules, which we will tell you about after the recipe for making classic semolina porridge.

Cooking time: 15 min.

Everything ingenious is simple

So, get ready to see a method that will help you clear the bottom of your pan from carbon deposits in just one hour. In this case, you will not need to make extra efforts.

First, pour a couple of drops of dishwashing liquid into the pan. Not some special product, but something that you are used to using every day.

The next step is to pour a few centimeters of water into the pan. The liquid should be hot enough, but not scalding.

This is where the actions you should have completed end for now.

Secrets of porridge without lumps

To get a homogeneous porridge, pour the cereal into hot milk slowly, evenly and intensively stirring the contents of the saucepan.

The second way is to pour the cereal into cold milk, let it swell, and then cook, stirring without stopping.

There is also a third way: pour a small amount of cold water over the semolina and mix well to break up all the lumps. Add sugar and salt at the same time. Bring the milk to a boil and pour it into the semolina in a thin stream, stirring quickly with the other hand. Bring the mixture to a boil and turn it off - let it simmer.

The thickness of the dish depends on the ratio of the amount of cereal and milk. To obtain liquid semolina porridge per 1 liter of milk use 4 tablespoons, for porridge of medium consistency - 6 tablespoons, and for thick porridge - 7-8.

To prevent your milk from burning, be sure to initially moisten the pan with cold water.

Many recipes say that you need to cook semolina for 5-10 minutes. This used to be the case, but now all semolina undergoes a special treatment for quick boiling, so there is no need to waste time boiling it - 1-2 minutes after boiling and 4-5 minutes of infusion are enough.

To prevent a top crust from forming on the porridge, it must be stirred periodically. Add all additional additives - dried fruits, berries, nuts - to the finished porridge.

An hour later

Leave the pan for one hour to later verify the effectiveness of the method described above. Of course, you can give in to curiosity and look under the parchment during this time. But I don’t advise you to do this, so as not to be disappointed in vain. The fact is that at first you will not notice any changes. But everything will change in exactly an hour.

After 60 minutes, the carbon deposits will soften and you can wipe it off with the same piece of parchment! I would never have believed the effectiveness of such a simple method of cleaning pots if I had not experienced it myself. Everything worked out!

After cleaning the dishes, you will need to wash them in the usual way and rinse them.

Kitchen items made from aluminum alloy have a number of positive qualities. Thanks to them, they are popular with buyers. In order for a new aluminum frying pan to serve as long as possible and not lose its beautiful appearance, it must be properly prepared for use. There are various calcination techniques suitable for aluminum cookware. When performing the procedure yourself, remember the basic safety rules.

How to cook semolina porridge: top 6 secrets of preparing the perfect dish from childhood

04/02/2018 | 13:54 | Joinfo.ua

Semolina porridge is a delicacy that is well known to everyone since childhood. This dish was the main thing on the menu of kindergartens, and at home, grandmothers and mothers often pamper their children with semolina. She is very useful, but not everyone loves her. And all because in order for semolina porridge to turn out tasty and not consist of such nasty lumps, you need to be able to cook it correctly. Joinfo.ua will tell you how this is done.

Features of aluminum and duralumin frying pans

It is customary to distinguish 3 technologies for the production of aluminum cookware:

1. Stamped. This method is the cheapest and involves making a frying pan by cutting and stamping a finished aluminum sheet. As a result, the walls of the dishes are thin and excessively flexible. They are easily damaged and deformed, their service life is no more than 3 years.
2. Forged. Forged aluminum products are quite durable. They are produced by pressing metal using a special apparatus. The bottom of the cookware is often equipped with steel plates.
3. Cast. Making a cast aluminum frying pan is an expensive process that involves pouring molten material into molds of a specific configuration. During the production process, the metal retains its beneficial qualities. Cast cookware is characterized by durability and the ability to heat evenly.

Aluminum kitchen items are made of aluminum with an admixture of other metals: copper, magnesium, iron and silicon.

Aluminum and aluminum frying pans have the following advantages:

• low cost;
• light weight of products;
• uniform heating;
• cast aluminum does not corrode;
• possibility of preparing dishes without adding oil;
• harmlessness to human health;
• easy cleaning process.

The main disadvantages of aluminum frying pans:

• high probability of deformation under mechanical stress;
• Cookware made of duralumin without a non-stick coating may rust;
• the aluminum surface can be easily scratched with a sharp object;
• any damage to the coating negatively affects the quality of the food;
• Excessive heat causes food to stick;
• susceptibility to oxidation.

How to prepare a new aluminum frying pan for the first use?

A new uncoated cast aluminum frying pan requires proper preparation for use. After purchasing, rinse it thoroughly with warm water with the addition of a gel or liquid soap. This will help remove industrial dust and dirt. To completely remove technical oil and harmful particles from the inner surface, boil water in a container for half an hour.

Some housewives do not know what to do when aluminum utensils burn. To avoid burning of food, the dishes need to be heated several times.

Pour large salt crystals into a dry frying pan so that they completely cover the bottom. Place the container on the fire and leave for 10-20 minutes. Then turn off the stove, wait until the dishes cool down, and remove salt from its surface. Soak a soft sponge or cloth with vegetable oil and treat the inside. Before use you need to wait 2-3 days.

You need to pour refined sunflower oil into the container. Place it on low heat and heat for half an hour. Then remove the pan from the stove, and after cooling, rinse with warm running water without using cleaning agents. Do not use for 1-2 days.

The combined method involves 2 stages of calcination: the first - using salt, the second - with the addition of vegetable oil. To save time, the procedure can be carried out in 1 stage, adding 1 tbsp before heating. salt crystals into the oily liquid. Heating should continue for 20-30 minutes, then leave the container on the table until it cools completely.

A simplified calcination method involves placing a dish greased on both sides with sunflower oil in a preheated oven for 1 hour. After this time, turn off the household appliance and leave the pan in it until it cools completely. You can use the product after 2-3 days.

Cooking steps

When the milk becomes hot, slowly add semolina evenly, with constant stirring. You need to stir constantly, without stopping, until the porridge is almost completely cooked. If you stop stirring, the cereal will settle to the bottom, form lumps, and even burn, which will give an unpleasant taste and smell.

The only way to get distracted is by adding sugar.

Be sure to add salt too - this will make your semolina much tastier. By the way, sugar is an optional ingredient. Salted semolina porridge is also a wonderful dish; in its thick form it can even be used as a side dish for meat with gravy.

After boiling, you can immediately turn off the heat, cover the porridge with a lid and leave for 4-5 minutes - the cereal will dissolve on its own in the hot milk. During this time, mix it well 1-2 times, then add butter and you can easily whisk it to make the porridge more airy (but this is not necessary).

The cooked porridge is ready.

There is another way to cook semolina porridge in milk: the cereal is poured into cold milk in advance, stirred and left for 20-30 minutes. And then it must be cooked, stirring constantly from the first minute of heating, without stopping for a minute. This method will also produce porridge without lumps, but it is time-consuming and difficult to regulate its thickness.

Important safety rules when calcining an aluminum frying pan

To avoid injury and burns, carefully follow the safety rules during calcination:

1. Remove the product from the heat using thick oven mitts or oven mittens. Then place it on a special stand, and not on the table surface.
2. Do not add water to heated oil.
3. Do not wash a hot pan. Give it time to cool a little and only then start cleaning.
4. Remove flammable objects from the stove.
5. Turn on the hood to maximum mode and open the window.
6. Do not exceed the incandescent temperature allowed in the instructions.

Disturb the proportions

If you want to get crumbly porridge, the proportion is 1 part cereal to 2 parts water. This applies to everything except rice. It requires 1.5 parts of water. Adding more water and opening the lid to let it evaporate results in a watery, tasteless mess.

Spelled porridge and eggs Benedict. Recipes for a leisurely weekend breakfast Read more

Cleaning an aluminum frying pan from soot and burnt food

Over time, a layer of burnt food residue or soot appears on the aluminum. Firstly, it is not aesthetically pleasing, and secondly, it is dangerous to health. And it is advisable to periodically clean the old frying pan from dirt.

This is easy to do at home. The methods are not expensive, because everything you need is usually available.

Here are some important points to consider:

• Aluminum cookware does not like the use of harsh abrasives and alkalis. Because of them, the oxide film may be damaged and food will begin to stick to the surface;
• choose only soft sponges and cloths;
• Wash such utensils only by hand; they may become deformed in the dishwasher.

A gentle and at the same time reliable way to deal with old carbon deposits on any frying pan or saucepan. And at the same time the outer and inner walls will be cleaned. You need to prepare a container that will hold dirty items. Prepare the mixture. We offer two options:

1. A teaspoon of salt + the peel of one sour apple + half an onion (consumption per liter of water);
2. Soda ash 500 g + stationery glue 200 g + a piece of laundry soap (consumption per 10 liters of water)

You need to boil for about two hours. Then wait for it to cool completely and wash with warm water.

If you only need to clean the inside of the pan:

1. Fill the container with kefir to the brim. Leave for 2-3 hours. Rinse.
2. Grate a small piece of laundry soap and add a tablespoon of ammonia. Dilute with warm water and pour the liquid into a bowl. Leave for 6-8 hours. Then boil and rinse.
3. Fill the pan with water. Add 1 tbsp. spoon of soda, salt and citric acid. Boil for 30 minutes. Rinse it off.

Vinegar or citric acid are suitable for this. You can use a slice of lemon. Wipe the darkened stain with a cloth with the composition applied to it. Stationery (silicate) glue copes well with stains. Apply it to the surface using a swab. After that, rinse with warm water. Such methods will not only make the surface clean, but also restore its shine.

Hardware stores and chain companies offer a variety of cleaning products.

Millet porridge with poached egg

Photo: Press service of the cafe-bakery “Khlebnaya Lavka”
Recipe by Mikhail Simagin, chef of the cafe-bakery “Khlebnaya Lavka”

• 50 g millet cereal
• 200 ml water
• 150 ml milk
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• Salt and sugar
• 25 g parmesan cheese
• 15 g cheddar cheese
• 1 egg

Step 1. Boil millet in water until half cooked, add milk, salt, sugar to taste

Step 2. Add grated cheddar, stir until the cheese disappears completely, place on a plate, sprinkle with grated Parmesan

Step 3. Prepare a poached egg: salt the water, without bringing it to a boil (about 80 degrees), break the egg. Cook for 2-3 minutes

Step 4. Place on the porridge and garnish with a basil leaf.