Porridge (also historically spelled porage , porrige , parritch ) is a commonly eaten meal as a breakfast cereal, made by boiling the soil, crushing or chopping up plant flour - usually wheat - in water or milk. These are often cooked or served with added flavorings such as sugar, honey or syrup to make sweet cereal or mixed with herbs or vegetables to create tasty dishes. Usually served hot in a bowl.
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The term "wheat wheat" is often used specifically for oat porridge, which is eaten for breakfast with salt, sugar, fruit, milk, cream or butter and sometimes other flavors. Oat porridge is also sold in ready-made form or partially cooked as an instant breakfast.
Grain type
Other grains used for porridge include rice, wheat, barley, corn, triticale and wheat. Many types of porridge have their own names, such as polenta, grits and kasha.
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Origins
Porridge is a staple food in many African and is historically also a staple food in most of Northern Europe and Russia.
Conventional usage
Oats for the slurry can be intact (cut), cut into two or three parts (called "pinhead", "cut steel" or "rough" oatmeal), ground into medium or fine oatmeal or steamed and ground into flakes of various sizes and thicknesses (called "rolled wheat", the largest size is "jumbo"). The larger the oat piece is used, the more pulp texture is generated. It is said that, because of its size and shape, the body breaks down the steel-cut grain slower than the rolled oats, reduces the spike in blood sugar and makes the eater feel full longer. The US Consumer Reports The Web site found that the more cooking needed, the stronger the oat and texture the less mushy.
Oats are a good source of dietary fiber; Health benefits are claimed for oat bran in particular, which is part of the grain.
Get started
Oats are cooked in milk, water or a mixture of both. Scottish Traditionalists only allow wheat, water and salt. Traditionally, it is left overnight in the cooking range (barely lit) or in the smoldering ashes of fire, probably due to religious (sabbatarian) restrictions spreading into everyday use. There are techniques suggested by chefs, such as pre-immersion, but the comparative tests documented in an article in The Guardian find very little difference in the final results.
Historically, porridge is a staple food in most of Northern Europe, North Korea, and Russia. It is often made from barley, although other grains and yellow beans can be used, depending on local conditions. It was mainly a savory dish, with meat, root crops, vegetables and spices added to the flavor. The slurry can be cooked in a large metal kettle over hot coals or heated in a cheaper earthenware vessel by adding hot stones to boiling hot. Until baked bread and toaster ovens become commonplace in Europe, porridge is a typical way to prepare a cereal plant for a table.
Porridge is also commonly used as a prison food for inmates in the British prison system, and so "slurry" becomes a slang term for punishment in prison.
See also
References
External links
Bennett, Lynne Char (January 5, 2005). "Morning comfort/From Irish oatmeal to Chinese porridge to champurrado Mexico, each dish offers a steaming bowl of cereal to prevent winter cold." San Francisco Chronicle .Source of the article : Wikipedia
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