from barley - pearl barley, Pearl and ordinary broken groats, thick and small, from wheat - semolina,
from oats - Oatmeal, broken or crushed on the so -called. oat flakes (from all over the grain) and mountain pads (from broken porridge),
from buckwheat - buckwheat, all not roasted or roasted and broken called Krakowska or small,
From milking - we have a depressed millet.
And here it must be strongly emphasized, that groats are not such a durable product, how most people imagine it.
Barley groats should be stored no longer than 7 months, buckwheat 5-7 months, millet 3-4 months, and oatmeal no longer than 3 months.
How to cook groats - the thick one is rinsing first on a sieve, Then he pour boiling water on a glass of 2-3 cups of water on a glass of groats (less, When we want to cook loose).
Cook from the moment of boiling 5 minute, Then the covered pot is wrapped with a thick layer that keeps the heat (There are special pillows for dumping groats, However, they are almost unknown with us) or put in a heater or oven. In a blanket or pillow, the porridge comes about 8 hours. So preparing porridge before going to “We will have it ready to eat after returning.
Semolina skilled can pour directly on boiling water or milk, and less skilled should be shone in cold water and then pour into boiling water.
The addition of salt and fat is desirable to groats.
Dried mushrooms cooked on mushroom decoction have good taste, water in the evening, and the next day to cook in the same water. Soft mushrooms should be chopped, and cook the groats on the boiling mushroom decoction, e.g.. Krakow (mixed after rinsing with 1 egg on 1 a glass of groats) adding a tablespoon of margarine and salt to taste. To cook 5 minute, and then mix with mushrooms and catch the already known blanket method, pillows or oven.