Now I only cook semolina this way! Finally, lumps stopped forming during the preparation of semolina porridge. Now everything turns out just perfect, so I decided to share my culinary secret with you - what if someone will come in handy too.
Previously, I always followed my mother's advice - I poured semolina into boiling milk in a thin stream and stirred it constantly. Then the porridge, according to my mother, should turn out without lumps. But all the same, lumps of my porridge formed, and my daughter refused to eat it.
And recently in one culinary magazine I read how to cook semolina porridge homogeneous without a single lump and so that the porridge does not burn.
First, you need to take a saucepan with a thick bottom - then the porridge will not burn. And cook it over moderate heat, stirring constantly. But this is not the most important thing - the lumps do not depend on it.
Now the most interesting thing: semolina does not need to be poured into hot (boiling) milk. Under the influence of high temperature, semolina quickly "grabs", and if you don't stir it in time, then hello lumps.
Therefore, we put semolina in cold milk! And we leave for 5-10 minutes. And only then we turn on the stove. In cold milk, grains of semolina will not stick together, so lumps cannot form. It's that simple!
As soon as the fire is turned on, add salt, sugar to taste, butter and heat the milk to a boil, constantly stirring the porridge with a spoon. You will see, not a single lump will be!
By the way, I cook semolina porridge for literally 3 minutes, then remove it from the stove and leave it under the lid for 15 minutes. During this time, it will "reach". Here is my recipe.
Write in the comments how you cook semolina porridge without lumps? Do you have any cooking secrets? It will be interesting to read.
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