On the shelves of stores you can find a huge assortment of cereals, and nutritionists are constantly talking about the benefits of cereals. How not to get lost in such a variety and enjoy the pleasant taste of this valuable product?
Instructions
Step 1
Groats are obtained by special processing of various grains. Wheat is used to produce semolina, from oats - oat and oat flakes, millet - millet, buckwheat - buckwheat, and barley - barley and pearl barley. Cereals are whole, crushed or pressed into flakes. But even if you are a restaurant chef, if the cereal is of poor quality, then the dish from it will turn out to be bitter and unpleasant. Therefore, be careful when choosing cereals.
Step 2
If you buy prepackaged cereals, the first step is to check the integrity of the package. Next, pay attention to the expiration date. The "older" the cereal, the more it will taste bitter when cooked. Shake the package. The cereal should not be sticky, otherwise it indicates the presence of food moths in it. The cereal should not contain a lot of impurities.
Step 3
The color of the product is very important. Semolina is white or creamy, oatmeal is gray-yellow, high-quality millet has a bright yellow color. Buckwheat is beige with a yellow tint. This buckwheat is the most useful. And if it has a brown color, then the cereal has been heat-treated.
Step 4
The choice of rice is much more complicated. The shape of the rice determines its taste. The long, transparent, thin grain of long grain rice is ideal for making salads and side dishes. It does not stick together and is always crumbly. Medium-grain rice has a wider and shorter grain, less transparent and suitable for dishes such as risotto and paella. It can also be added to soups. Round grain rice is completely boiled, therefore it is used for making desserts, casseroles and cereals.
Step 5
The color of the rice also plays a big role. White polished rice cooks quickly, but there are practically no vitamins in it. If you want to cook the side dish in 15 to 20 minutes and get the most out of it, opt for clear yellow parboiled rice. When purchasing this type of rice, make sure that all the grains are uniform in color. Nutritionists advise eating brown rice. Well, most of all useful substances in exotic wild rice.
Step 6
If you can, sniff the cereal. In no case should it smell of dampness or mold. Finally, when the cereal has passed all your tests, taste the kernels. If they are sweet and not bitter, then this is a fresh product.
