Porridges are among the standard side dishes that many housewives prepare, if not every day, then several times a week for sure.
The usual procedure, in theory, should not be accompanied by erroneous actions.
And yet, there are still some mistakes. And sometimes even from experienced cooks.
Quite often, amateur cooks forget to perform three important procedures before starting to cook porridge.
And we are not talking about washing the grain: usually housewives do not forget about the importance of this action.
Drying grain
It is advisable to pour already dried grain into water. To remove excess moisture from the raw product, it should be placed in the oven for a couple of minutes.
Preheating buckwheat/rice ensures that the porridge will be crumbly.
Water purification
You cannot pour tap water over the cereal poured into the pan.
It is advisable to use either boiled or filtered liquid. Otherwise, the dish may acquire an unpleasant taste.
Adding salt on time
You need to add salt to the water not when cooking has already begun, but much earlier.
It is advisable to add sodium chloride before turning on the burner.
If you ignore this recommendation, the porridge will have an unsuccessful consistency and not the best taste.
