Hirkota of whole beard. Everything about goodness or how goodness is best suited for your personality

The skin of the gentleman, how to love pekti schos savory, can be recognized with this information, shards can be deposited, relish that kind of її future vipіchki. It’s a good time to go today. Do you know which boron is better for a drink? How to choose and save? I'll give it a read for the sake of the cinnamon housewife, I want to tell you everything I know about flour.

How good it is and how good it is to choose for a drink

Literally all commercials say that it is the best thing for more views of bakery varieties of wheat and cherry katunka. Do not go on about advertising, as if you would rather sell you the product that the virobnik has.

In fact, these types of beans are very rich and the skins from them are otherwise suitable for cultivating a songbird. For example, baking, dough and cake are really better than baking from wheat borosh and gatunka. Uncomfortable vipchka, and also pies with with various fillings, including licorice, preferably baked from the first gatunka. Dumplings and dumplings, pancakes and favorite mlintsi are better prepared from a different variety.

It’s not so easy to find the right variety in our time, because most of the growers are trying to find only the most important thing (it’s easy to just write the most important thing, although it’s not like that).

This is all about bean wheat, but besides that there are a lot of other types, which we’ll talk about a little later. There is a great selection of beetroot that you can buy or make at home: almond, flan, pea, hemp, corn, barley, grain, soybean, and so on. You can re-listen to infinity! Their skin is rich in its role, and also imparts a unique, unrepeatable taste and aroma. It’s not good for you to be afraid to experiment in order to find out what works best for yourself, which skin pie will become the result of mysticism, and the milk will not be eaten with breasts.

Wheat boroshon

Wheat is the most common guest in our kitchen. Basically, it consists of starch, but also special proteins (gluten and gliadin), which are combined with raisin and are converted into gluten (gluten) and a dough that can be produced from which savory drinks can be made. breads, pies, yeast and other bakery products.

So that the boroshna that rіdini came out well, it is necessary to stir it up, so that the gluten molecules at that moment could zadnuvatisya one by one to satisfy the elastic lanyards. For such a transformation, it is necessary to have a sufficient amount of rind for a song, an amount of boroshna, vimishuvannya, and that hour for repairing the dough.

Sometimes for the test it will be necessary to minimize gluten, for which it will be necessary to add a little sourness to the dough and to immishuvati yogo not long.

Depending on the amount of protein, keep those that will be either “weak” or “strong”. If we need “weakly boroso” for preparing the dough, then instead of white in the new May, 10-12%. This indication can be found on the skin packaging - the label can be written. I think you used to write something like this on your parcel.

"Weak" borosno - tse zvichayne bakery borosno for the preparation of confectionery mixes. The less protein there is, the softer and softer the dough will be ready.

If you need to reduce the amount of protein and increase the amount of starch in the flour, you can simply work it out at home. Have you guessed yet? We replace part of the boroshn with starch (potato or corn starch). How much starch is stored depends on how much protein needs to be removed.

“Strong” flour contains 13-14% protein. It is most often used to prepare yeast dough. Harvest them from rare and expensive varieties of wheat. It produces single-leaf, choux and stretch dough, which contains more protein, and the dough contains more gluten and more elastic lances. The dough comes out softer, stretches and breaks easily.

It’s important for us to know that it’s “stronger”, so we need to know the Italian and Finnish winemakers.

The cream of protein in mucus is also another important component - starch. This is a miraculous cake that shows its power when the temperature rises (at the time of boiling), as the necessary amount of liquid is added. I always starch biscuits, casseroles, puddings and muffins to come out moist and creamy. Therefore, you can often find starch with which to replace part of the beard to make biscuit more beautifully.

Sort and vidi wheat boroshna

Great variety. It consists of the central part of the grain, which is rich in starch, but very little in vitamins. You can only make a cake or biscuit from it. Moreover, in order to increase the strength of the starch, add it additionally by replacing part of the beard. The size of the chalk is 30-40 microns, the ash content is no more than 0.55%. The color is white. Make better dishes, as has already been said, cupcakes, biscuits, and cakes.

First grade. Mix up a few grain husks, so there are a few grains for the best variety. The size of the chaska is 40-60 microns, ash content is 75%. The color is white, sometimes creamy and yellowish, rarely greyish. Suitable for preparing savory pastries (bread, sweet buns, kulebyak, pies with filling and pies).

Another bastard. Boroshnya mass already has more grain hulls. lower in frontal views. Swallowed to finish the great. She looks rude. The color is gray, sometimes cream and brown. Prepare waffles, dumplings, baked goods, pancakes and pancakes with it. The dough comes out rough, and the pastry is stale. Not suitable for preparing biscuit or baking. It is better to mix another variety with ingredients or peppers, so that the sprouts come out more delicious. Ash content - 1.1-1.2%. This variety is mixed with live beard to prepare live bread.

Trellis or whole grain. The best quality, the fragments of the best parts - the germ and the shell. The size of the particles is 30-60 microns. The beans that come out of it will be tough, so mix whole grain beetroot with first or other or even higher varieties.

Krupchatka. It’s even harder to come by. Make lox and dumplings from it. Not suitable for preparing bread (unhealthy yeast bread). The germs from it are already quickly becoming stale, and the dough itself rises poorly.

Why whole grains are best grown in the first place

Whole grain - the one that has been separated from a single piece of wheat grains together with the shell or any other grains, there is enough high rhubarb gluten Respected as one of the highest-origin varieties of boroschna (richly brown to begin with). That one is dark and rough, it will require more water, less urgent. Whole grain dough may not be elastic, and the dough will be rough and hard. It is rational to use whole grain and vegetable oil for dough in equal portions, as long as it is not otherwise specified in the recipe.

Yak is rich in wheat cream

Gretska. Don't eat gluten because it's a favorite among people who are on diets. It's very welcome in the bathroom, it has a slight pea smell. Now, if you are fed a gluten-free diet, you will be able to tell - the Greeks.
Risova. It is prepared from rice grains, ground by grinding, and two types of rice: standard white and unrefined brown.
Yachminna. There is a light pea taste, tasted like a soft kale. It is suitable for preparing mlintsi, baking and “Swedish” bread.
Zhitnya. It soaks in a lot of water, causing the dough to come out sticky. Bread comes out of it, which comes out rich with a characteristic relish and aroma. Cream the bread and vikorist for preparing muffins, buns and mlins. Behind the step, the broom and instead of the hangings are divided into varieties: peeled, shaded and trellis. If you didn’t know before what it means to grow a trellis, now you know that it is one of the types of living beard.
Kukurudzyan. There are two types: fine pomelo, which produces a sprout of a beautiful yellow color with a characteristic soft corn flavor, and coarse pomelo, from which the sprouts and grainy grains of bread sprouts simmer. Most often, Mexican shortcakes, bread, buns and other pastries (like baby pastries) are made from corn bean.
Soeva. It can be greased (with a bright taste) and not greased, like vikory for preparing yeast bread. It has a white color, and the germs from it do not go stale for a long time and have a fine grain. You can replace eggs and milk in the dough.
Spelled or well with pivbi (spelt). Harvest them from varieties of wild wheat. Prepare buns, pies, and pizza.
Vivsyana. Can be made from resin All plastics at kavomoltsi. Vikorist is used for the preparation of oat stove.
Migdalna. Prepared from algae. Pridbati is easy, but you can prepare it at home. You can make pies with it, as well as the famous macaroons.
Linen. There is a clear pea taste. Sometimes you can replace eggs with this flour, as it is good for power. Add puddings, casseroles, bread.

Yak vibrati boroshno

In order to select a good borer product that can be stored for a long time without losing its power, and the fruits from it will be juicy and brown, you need to select. We have great respect for the following points:

Dovkillya. The place in which Boroshnya products are sold should be dry, clean, free of foreign odors and loose moisture.
Term of attribution. Without preservatives, it is well preserved for 6 months. It’s not a good idea to trust the vibrator. Whoever wrote that the term of attribution is 1 river or more.
Color Guilty of species and variety. For wheat flour, this is a white color with a light creamy finish. If you drop a drop of water on the beetroot and it will soak into the black color, then this is a clear sign that it was prepared from grain that is not ripe. Since the color at the time of the experiment was not black, but red, then the hangings were added to the warehouse. As long as the color has not changed, we can deal with a clear product.
On the dotik. We squeeze the Boroshnya mixture in our fist. It may get crunchy. If, after pressing on your bottom, the mass turned into breast, then this is a clear sign that it is vologa. Such a product, having spent the necessary power, does not need to be purchased.
Smell. May be acceptable, which resembles the aroma of beaut. There is a smell of rot, mustiness and sour dough.
Gusto. Good wheat boron has a sweet taste. Since there are private houses in it, the stench can irritate your teeth.

Why it’s good to bitter or how much it’s good to save

After you have purchased a borot product, you need to find out how to properly preserve it, otherwise the product may become sour and become bitter, remove foreign odors, and absorb moisture from the surrounding area. Such a product is not suitable for consumption and must be thrown out. Therefore, it is strongly not recommended to purchase in reserve.

Preserving your joints may be done in a dry and cool place. It is important to separate the preservation period by approximately six months. It is not possible to keep beard oil uncooked to prevent oxidation of oils. And through this all power to the product is destroyed.
You need to save them in paper bags or linen bags. There is no way to save on flights!
If you sizzle flour from a bag, then always choose a jar with a lid, as it closes even tighter! It is also possible to freeze the whole thing for forty-eight years in order to kill all comas and protect their eggs. It is not recommended to mix thoroughly, as it has been opened for a long time from the new packaging, or rather, before starting a fresh batch, the old one will be completely removed.
It is impossible to save for the ruler's benefits: sweet, washing powder; It is also not necessary to save it from the squash, since all products have a pungent odor, and everything is easily absorbed.
It is allowed to freeze boroshny products in the freezer. Tim himself extended the period of attachment two or three times.
Temperature changes cannot be allowed (especially sudden changes when condensation occurs and the bean oil is deposited).
It is absolutely necessary to simmer the whole grain borer in the refrigerator, even at higher temperatures, in the room, with the oil that is in the borer, infuse it with a bitter taste.
Throw out the mixture well, as it will change the color or smell.
There is one cool trick: to prevent comas, place a small bay leaf in a container with a lot of leaves, and also add some sprouts to remove comas. For these purposes, you can place the heads of the clock in a row with flour.
The optimal temperature is +18 degrees. If it is stored well at a temperature of 0 degrees, then the term of attachment will no longer be 6 months, but 2 months.

Now, as far as I know, you know everything about flour. You know how to choose well, how to save it, how it works, and how it’s best for this or any other drink. Out of satisfaction, I ask you to visit other sections of my site where you can find out delicious recipes You will be able to obtain new information from this article.

Nutritionists believe that oats are one of the most beneficial grains for human health. For a long time, people put it in a hedgehog, let’s say, they worked hard from it. Today, nutritionists recommend eating this cereal both for young children and for people who are on a diet and care about their health.

All kinds of products are produced: plastics, oatmeal, beans and whole grains.

Peculiarities of oatmeal beetroot

Vysyanya carefully preserves the power of the cob grain. You can use it to prepare miracle vipichka, jelly, mlintsi, and muffins. An essential product in cosmetology.

Oatmeal has a calorie content of 369 kcal and is a dietary product. Everything that comes into the warehouse includes both expensive and non-ordinary cellulose. Persha reduces the level of the sugar, it also normalizes the intestinal microflora, removes toxins, waste and waste.

On the basis of suspended matter, various preparations are prepared for liver bathing, as well as imbibed products from suspended matter, in a thorough manner. internal organs. This grain can be consumed throughout the period of childhood and fasting. Viroby from this will help you stay in good shape. With porridge, oatmeal or whiskey with whole beard the body removes all the necessary microelements.

The amino acid warehouse of whole beard is close to the warehouse of meat protein. Therefore, oat products are recommended for athletes to improve their meat mass, as well as babies from early life.

Everything contains a complex of vitamins and minerals that have a beneficial effect on the skin.

Oats in their warehouse contain unique amino acids that stimulate the production of serotonin - the so-called “happiness hormone”.

For sale, oat flour is already ready before it is ground, but it is easy to prepare and does not require any preparation.

How can one earn money at home? The recipe is not that important. To prepare beard, use oat plastics, whole grains or oats. Grind the prepared products in a blender or grinder. The more you pick the grains, the finer the broom.

Why is it bad to bitter everything? It often happens that it’s a good idea to bitter a little bit of freshly-melted bread. A slight bitterness is present in this cereal and its products. After the thermal treatment, the sadness goes away. So, it’s good, it’s made from Swedish-grade plastics, it’s not bitter at all. Sometimes old products may have a rancid taste. And it’s best not to get stuck here.

Zastosuvannya

Oats contain a little bit of gluten (gluten), which is why fluff and rosemary are obtained from oatmeal.

U pure look It’s rare to get stuck. The baked goods have a mixture of wheat and whole beard in a ratio of 3:1. In some recipes, the oatmeal is well combined with flax.

Adding all-purpose beard to the point of boiling ensures that the beans are ready to come out more fluffy, lighter, and the dough is not sticky to the surface. The addition of this product imparts a delicate, ice-catching flavor of peas.

Massacres

Knowing how to make oatmeal well at home, you can easily prepare a lot of tasty, vital and appetizing herbs from a tasty product. Nobody knows what to make from oat beard, or oats, which have long been used in the cuisine of almost all countries of the Old and New Worlds.

Kisil from Vivsa

This drink is even more delicious, prepared at the Russian stove. Yogo lived with the pіst, if dairy and meat products were under the fence. And oats gave energy and strength for work. And now this sour is meant to weaken people so that clothes go smoother.

Boudinki yogo can be prepared on a basic stove:

Water – 1.5 l;
All-purpose boron - 4 tbsp;
Tsukor - 100 g;
Berries (all sorts: cherries, currants, half berries, etc.) – 300-400 rub.

How to prepare the jelly:

Promiti berries. Sort it out. Remove the stems and fruit stalks.
Boil 1.3 liters of water with the cinnamon and sizzle the berries. The number of tsukru can be changed in the staleness of smoky likes, but the syrup for jelly is guilty of buti trohi tedniche, lower for compote. Boil 5 khvilins until the berries are soft. The prepared compote can be strained so that the berries are not spoiled. The fruits can be trimmed and returned to the syrup.
For relish, you can add cinnamon or vanilla, lemon zest and other additives.
In a glass of water, stir the oatmeal thoroughly so that there is no breast. Pour a thin piece into the saucepan with the prepared compote, stirring constantly.
Bring to a boil and turn off. The kisil is to cool down slowly, in natural spirits. Until the sour mixture has cooled, do not stir it.
Serve with berries, ice cream, and fruit bowls.

This herb is very beneficial to give to both children and adults. Regular injection of jelly spray is thoroughly etched, healing the drain and the intestines. Before that, vitamins were so expensive.

Sochi from oatmeal beetroot

It’s good to know everything about oatmeal, but what about the juice from oatmeal? Varto try to cook them using the following recipe:

Vershkov butter – 85 g;
Tsukor – 50 – 100 g;
Egg – 1 piece;
Sour cream – 50 g;
Borosno from oatmeal – 95 g;
Boroshno wheat – 130 g;
Rozpushuvach – 10 g.

For filling:

Syre – 350 g;
Sour cream – 1 tbsp;
Zukor - for relish;
I eat raisins.

It's best to prepare it first with the filling. For this purpose, mix the cheese with cucumber and sour cream, and sizzle the berries.
Grind the zukor with|iz| oil|mastil|.
Beat in the egg, add sour cream, mix well.
How to earn money well is already clear. Indicated in the recipe is the number of zmishati with wheat boar and boiled sumish, zamіsiti. The dough will be soft and will hold its shape well.
Divide the dough into 15 cups. The size should lie down as please gentlemen. You can earn more, you can earn less.
Using a whisk, roll out a 5 mm shortbread.
Place the filling below the center of the crust. Fold the shortbread halfway without pinching the edge.
Scoop the juice onto a sheet and brush with egg.
Vipichka will cost about 20 hvilins for a temperature of 180 °C.

Serve with tea, cocoa, cava. This is a wonderful treat and a special dessert.

Vysyan is useful in cosmetology

A cream of unique living powers, oats have a whole spectrum of accessory qualities. Vin is widely used in cosmetology.

A mask made from algae exfoliates the skin, revitalizes it, and smoothes out wrinkles. Moreover, the result is immediately noticeable. A homemade face mask made from boar boar for face can improve productivity with expensive cosmetic products.

Hollywood mask

Whole oatmeal from visivok – 1 tbsp. l;
Kukurudzyane borosno – 1 tbsp. l;
White of one egg.

All ingredients are thoroughly beaten. Apply to prepared skin for 20 minutes. The warehouse is washed with warm water, after which the cream is applied.

As a result of the infusion of the mask, the skin becomes smooth, seam-like, and wrinkled.

Anti-zmorshok mask

Warm water – 0.5 tbsp;
Orange juice – 1 tbsp.
Everything is fine.

Add water until the porridge is served. Apply 10 quilins to the face and remove. Cover with cream. The wrinkles are smoothed out in mittevo. It is recommended to take a long course of masks to achieve the best results.

Hazel is good for the face, the skin of the neck and the hands. In stock, the mask contains both a gentle abrasive and a component that will nourish and condition the skin.

You can also try it like this cosmetic care for hair in the fight against excess oiliness, seborrhea and frizz.

Oat flour, the value of which is important to overestimate, and the risk of which may cause a particular intolerance to the product, is widely used in traditional herbs of many cuisines around the world. Regular use of products with this component improves health, brightens skin color, and improves immunity.

Littleone 2009-2012 > Hobbies and hoarding > Cooking >

31.08.2011, 01:04

Natalyuta

31.08.2011, 02:46

Whisk the cereal.

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.
+1. Wikidate it.

Whale Obormot

31.08.2011, 12:32

31.08.2011, 15:08

such a pity! to the horobtsy!

Kisulichka

03.09.2011, 19:24

We also buy Finnish corn. The taste is super!

Matviyka's mother

04.09.2011, 00:35

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.

04.09.2011, 00:36

Whisk the cereal.
+1

07.09.2011, 02:04

Myllyn Paras - near Prizma, in Okey.

09.09.2011, 21:55

Druzhina_Vovi_Korovkina

10.09.2011, 00:59

Read about Finnish bunting on the Internet, its importance is even clearer. If you don’t particularly like it, I’ll relish it on the right.

And we have both children and adults with a great appetite.

Druzhina_Vovi_Korovkina

10.09.2011, 03:01

Gyyyyy

10.09.2011, 22:07

Old cornflower, wasp and bitter

Natalia Gennadievna

11.09.2011, 03:19

11.09.2011, 13:53

I keep marveling at this topic and thinking - how much can I write about sealed plastics? They threw it away...
I think I came across some filthy pshonian plastics. I couldn’t even think of creating a topic, but maybe it was necessary)))

Littleone 2009-2012 > Hobbies and hoarding > Cooking > Girchit oatmeal porridge, what's to be timid?

Pereglyad new versions: Bitter oatmeal porridge, what to do?

31.08.2011, 01:04

I know, please tell me, I’m cooking the oatmeal - it’s bitter...: (Are there just a lot of great plastics, while I was cooking the mushrooms - everything was fine before. Can I meet these requirements? Or should I leave the porridge? The porridge is not stitched, marvel Ilasya.

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.

Natalyuta

31.08.2011, 02:46

Whisk the cereal.

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.
+1. Wikidate it.

Whale Obormot

31.08.2011, 12:32

It’s no surprise that the oatmeal begins to taste bitter when the oil is added.
If they didn’t add it and still bitter - on the smitnik

We also buy Finnish corn. The taste is super!

31.08.2011, 15:08

such a pity! to the horobtsy!

Kisulichka

03.09.2011, 19:24

We also buy Finnish corn. The taste is super!

where do you get it?

Bitter oatmeal porridge (what and how to eat)

at Prizmі chi at the Finns themselves?

Myllyn Paras - near Prizma, in Okey.

Matviyka's mother

04.09.2011, 00:35

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.
+1 good, vikinuti negaino!

04.09.2011, 00:36

Whisk the cereal.
+1

07.09.2011, 02:04

Dyakuyu, and the foxtail is Finnish bula, brought from prism, and also gluten-free :(

It’s no surprise that the oatmeal begins to taste bitter when oil is added. Same oil in a smitnik :)

Myllyn Paras - near Prizma, in Okey.

It was not the bunting that burned, but rather plastic changes (IMHO).

09.09.2011, 21:55

Druzhina_Vovi_Korovkina

10.09.2011, 00:59

Read about Finnish bunting on the Internet, its importance is even clearer. If you don’t particularly like it, I’ll relish it on the right.
And we have both children and adults with a great appetite.
but here we’re not talking about the taste on the right... but about those how to save this product and why you’ll drink it...
Be glad that the yak porridge was served to you without any fuss.

Druzhina_Vovi_Korovkina

10.09.2011, 03:01

Lyub, I was steadfastly trimmed and didn’t come here... and he shows up, the tenacious one)))))) I came in because... It was a shame to look at this problem for so long :))

Gyyyyy

10.09.2011, 22:07

Old cornflower, wasp and bitter

Natalia Gennadievna

11.09.2011, 03:19

Dyakuyu, now you know!)))

11.09.2011, 13:53

1 I knew one normal person. :053:

Littleone 2009-2012 > Hobbies > Cooking > Spirt oat porridge, what to do?

Review of the new version: Spirt oatmeal porridge, what to do?

31.08.2011, 01:04

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.

Natalyuta

31.08.2011, 02:46

Whisk the cereal.

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.
+1. Wikidate it.

Whale Obormot

31.08.2011, 12:32

It’s no surprise that the oatmeal begins to taste bitter when the oil is added.
If they didn’t add it and still bitter - on the smitnik

We also buy Finnish corn. The taste is super!

31.08.2011, 15:08

such a pity! to the horobtsy!

Kisulichka

03.09.2011, 19:24

We also buy Finnish corn. The taste is super!

where do you get it? at Prizmі chi at the Finns themselves?

Myllyn Paras - near Prizma, in Okey.

Matviyka's mother

04.09.2011, 00:35

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.
+1 good, vikinuti negaino!

04.09.2011, 00:36

Whisk the cereal.
+1

07.09.2011, 02:04

Dyakuyu, and the foxtail is Finnish bula, brought from prism, and also gluten-free :(

It’s no surprise that the oatmeal begins to taste bitter when oil is added. Same oil in a smitnik :)

Myllyn Paras - near Prizma, in Okey.

It was not the bunting that burned, but rather plastic changes (IMHO).

09.09.2011, 21:55

Druzhina_Vovi_Korovkina

10.09.2011, 00:59

Druzhina_Vovi_Korovkina

10.09.2011, 03:01

Lyub, I was steadfastly trimmed and didn’t come here... and he shows up, the tenacious one)))))) I came in because...

Vіvsyany kisіl

It was a shame to look at this problem for so long :))

Gyyyyy

10.09.2011, 22:07

Old cornflower, wasp and bitter

Natalia Gennadievna

11.09.2011, 03:19

Dyakuyu, now you know!)))

11.09.2011, 13:53

1 I knew one normal person. :053:

Littleone 2009-2012 > Hobbies > Cooking > Spirt oat porridge, what to do?

Review of the new version: Spirt oatmeal porridge, what to do?

31.08.2011, 01:04

drop the pack. This grain has become soft and the plastics have been crushed from worthless cheese.

Why eat porridge?

So boo, sorry.

Natalyuta

31.08.2011, 02:46

Whisk the cereal.

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.
+1. Wikidate it.

Whale Obormot

31.08.2011, 12:32

It’s no surprise that the oatmeal begins to taste bitter when the oil is added.
If they didn’t add it and still bitter - on the smitnik

We also buy Finnish corn. The taste is super!

31.08.2011, 15:08

such a pity! to the horobtsy!

Kisulichka

03.09.2011, 19:24

We also buy Finnish corn. The taste is super!

where do you get it? at Prizmі chi at the Finns themselves?

Myllyn Paras - near Prizma, in Okey.

Matviyka's mother

04.09.2011, 00:35

throw away the pack. This grain has become soft and the plastics have been crushed from worthless cheese. It's a pity.
+1 good, vikinuti negaino!

04.09.2011, 00:36

Whisk the cereal.
+1

07.09.2011, 02:04

Dyakuyu, and the foxtail is Finnish bula, brought from prism, and also gluten-free :(

It’s no surprise that the oatmeal begins to taste bitter when oil is added. Same oil in a smitnik :)

Myllyn Paras - near Prizma, in Okey.

It was not the bunting that burned, but rather plastic changes (IMHO).

09.09.2011, 21:55

Druzhina_Vovi_Korovkina

10.09.2011, 00:59

Druzhina_Vovi_Korovkina

10.09.2011, 03:01

Lyub, I was steadfastly trimmed and didn’t come here... and he shows up, the tenacious one)))))) I came in because... It was a shame to look at this problem for so long :))

Gyyyyy

10.09.2011, 22:07

Old cornflower, wasp and bitter

Natalia Gennadievna

11.09.2011, 03:19

Dyakuyu, now you know!)))

11.09.2011, 13:53

1 I knew one normal person. :053.

To get into a good mood, you need to immediately drink a bottle of water, and after an hour, brew yourself some fresh oatmeal porridge with dried fruits. It’s clear that the taste of your food surprises you. Why bitter the oatmeal, help with its packaging and the correct recipe for preparing the herb. Now about everything in order.

Why should oatmeal taste bitter and why should it work?

If you eat oatmeal, it is possible that you have caught that the porridge was prepared in an emergency manner, and the rapt became bitter for relish. The reasons for such a change in the taste of the product may be:

Pay attention to the packaging of oatmeal. Possibly at her place the term of attribution has ended or there is a danger of improper saving. For such minds the grain begins to grow bitter;
The bitter taste of fresh oatmeal is added with too much heat;
Turn off the addition of fresh ingredients, such as top oil, to the finished porridge;
Possibly, you used low-grade cereals for preparing porridge;
Oats also absorb foreign odors. If the package was kept open in a row with other products that have a strong odor, they could be sealed.

In order to protect yourself from inconvenience It’s not possible to chew the zipped product. Remember, in a normal situation the porridge is not bitter.

After you have presented a plate of ready-made ubik porridge, it is necessary to explain the reason for such unacceptability. If the grain is still stitched, you can try soaking it in salty water for a day. I want the best way to come back Brightly packed cinnamon cereal.

How to prepare plastics correctly?

We already know that whole grain grains are the best for eating. In order to cook it correctly and deliciously:

Soak them in water for a couple of years, they may get dirty;
Pour the porridge base into the container. Tse mozhe buti water chi milk;
Over medium heat, heat the base until boiling;
Whisk the required amount of grain;
Cook for about half a day.

In this case, in order to remove the rare porridge of oatmeal from the base, you need 1 to 3. If you need a knitting consistency, then two and a half bottles of grain are needed per bottle of grain.

To ensure that the porridge is not bland, you can add salt or malt during cooking. It is best to introduce additives before the product is already prepared. These can be:

Dried fruits;
Chocolate;
Fresh fruits;
Cinnamon;
Varennya.

In this case you will save the bark of the additive and take away not only the taste, but also the garnish of the herb.

How to get hyrkota from oatmeal porridge?

Once you appreciate the freshness and correctness of preserving your grain, and also exclude the possibility of adding unpalatable products to your porridge, but it still turns out bitter, you can try to reduce the taste with additives:

If you don’t like sweet food, cook porridge with the addition of a chicken cube;
The girkota tsukor cleans up well;
Dried fruits;
It will also help to soak in salt water, as with this product.

However, using these methods can only mask the unpleasant taste. In order to prevent it from appearing further:

Check the term of reference behind;
Store oats according to package directions in a container that seals tightly;
Do not choose a very cheap product (packaging costs 50 rubles);
Expect the porridge to be ready immediately after cooking. So you won’t be able to oxidize and have an unpleasant taste;
Prepare your grass correctly;
Do not add any acidic additives to the finished herb.

Bark of oatmeal porridge for snacks

It seems that we know from childhood that oatmeal porridge is completely nutty. But we never know why and what kind of arguments to bring for this purpose.

As you can see, any products may be subject to the influence of other authorities in their own warehouse. Take your own oatmeal:

Bilok;
Klitkovina;
Bcarbohydrates;
fat;
Carnage of vitamins;
Potassium;
Magnesium;
Zalizo.

Drinking this porridge helps:

Feel the hunger through those who will completely conquer;
Fill the robot with ShKT instead of cellulose;
Provide shelter;
Stabilize the functions of the liver and skin;
Eliminate thyroid problems;
Fill up the memory and activity of Rozumov;
Move your mood.

Thus, oatmeal is truly a miraculous product. Ale all this power is attached only whole grain, which will require untouched brew. This is the name of the oat plastics, which remove some of the brown waste through the process and additional purification of the output syringe.

Skoda Visyanka for people

Oatmeal, like any other product, has its share of shortcomings.

Phytic acid, which is present in oatmeal, does not allow calcium to be absorbed and, moreover, removes it from the brushes;
Gluten in grain storage interferes with the normal functioning of the gut and intestines and can cause allergies;
Oatmeal porridge is by no means low in calories. If you cook grain with milk and zhurn, then the number of calories in one serving can soar to five hundred, and this threatens to exceed the norm and problems due to crops;
Due to the high amount of starch in oat plastics, their consumption can often lead to diabetes.

In this manner, as you suffer:

Sickness diseases ShKT;
Allergies;
obese people;
Osteoporosis;
If you have diabetes, then you’d better get tired of taking such herbs.

It’s not at all easy to believe in anything, but the number of doses and portion size will be better suited to the doctor.

Thus, when it comes to understanding why you should spoil the oatmeal, do not forget to double-check the term and its appendix – this is the first sign that the plastics were prepared a long time ago or were stored incorrectly. I would like to add a few more broad causes of bitterness, most often.

Video: how to choose plastics correctly?

In this video, Leonid Lomakin suggests that you need to choose the right plastics so as not to add an unclear product from the liquid: