More and more often you can find examples of people cooking millet. This porridge is very healthy and balanced.
However, a problem may arise during cooking - the porridge starts to taste bitter. Therefore, it is worth figuring out what you can pour over millet so that the porridge does not taste bitter after cooking.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told how to act correctly in this case.
The main thing is to rinse thoroughly
Before cooking, it is important to rinse millet thoroughly under cold water. This will help remove any extra grains and bitterness that may be present on the surface of the grains.
Rinsing also helps soften the millet and give it a more delicate flavor. Rinsing is an important step in the preparation process that should not be ignored.
Soaking in water
To get rid of the bitterness, you can soak the millet in water before cooking. It is enough to soak the millet in water for several hours or even overnight, and then rinse it thoroughly before cooking. This method helps to remove the unpleasant taste and make the millet softer.
Use of milk
Replacing some of the water with milk when cooking millet can also help avoid bitterness. Milk gives the millet a more delicate flavor and helps soften its texture. You can add milk to water in a 1:1 ratio and cook the millet as usual.
Adding sugar or honey
To give the millet a sweet taste and avoid bitterness, you can add a little sugar or honey during cooking.
This helps balance the flavor and make the millet more palatable.
Using Olive Oil
Adding a little olive oil to the water before cooking can also help soften the millet and prevent bitterness. Olive oil adds a richer flavor and aroma.
The correct proportion of water
Finally, it is important to watch the correct proportion of water when cooking millet. Excessive moisture can lead to the millet being overcooked and becoming bitter. The correct ratio is 1 to 2, but you can experiment a little here too.
Earlier we told you about 4 mistakes that can ruin any soup .
Expert: Julia Arkhipova
