How to cook semolina without lumps: a simple life hack
Many people associate semolina with kindergarten. It is there that this porridge is served very often. But in most cases, it has a large number of lumps, so children refuse to eat it. To prevent this from happening and make the dish tasty, you need to use one simple life hack.
The FoodOboz editorial team will tell you how to pour semolina into a saucepan so that the cereal does not stick together and share some tips for making delicious porridge.
Raw semolina
Source: thespruceeats.com
How to cook semolina correctly
1. To make the consistency of the porridge liquid, cook it in the following proportion: one tablespoon of cereal per glass of milk.
Milk for making semolina
Source: pexels.com
2. You can slightly increase the portion of semolina if you want a thicker porridge. But only by half or a whole tablespoon.
3. In order to have a bright milky flavor, semolina should be constantly stirred.
4. It is very important not to overcook the porridge so as not to spoil its taste.
Stirring semolina
Source: thekitchn.com
5. After boiling the milk, the mass should be cooked for another 5-7 minutes. It is during this period that the semolina will absorb the right amount of milk.
How to cook semolina without lumps
Using a salt shaker, you can pour semolina
Source: unsplash.com
If you throw semolina into boiling water or milk, the grains can instantly stick together, forming lumps. To prevent this from happening, you need to actively stir the semolina while pouring it in.
However, to ensure that each grain is poured separately, you can use a regular salt shaker or a container with a special lid for bulk products. This way, the cereal will not stick together and will be homogeneous.
Ready delicious semolina
Source: mashed.com
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