Chef G. Astafyev shared his opinion on the porridge that, according to him, is most often underrated.
It is about pearl barley. The grains of barley from which it is made are rich in dietary fiber and nutrients while being low in calories. Pearl barley is extremely beneficial as it undergoes minimal processing.
On the other hand, semolina porridge, according to the expert, is better to avoid. This product almost completely lacks beneficial substances, with starch making up the bulk. Therefore, semolina should only be used as a thickener when preparing various dishes. The chef reminded that semolina is coarsely ground refined flour, and in the past, porridge made from it was cooked to increase the caloric content of the diet during hungry years and when treating dystrophy.
The expert also advised against overcooking porridge. On the contrary, it is better to slightly undercook it — this way, it retains more benefits. Additionally, dishes should be seasoned with butter, as dairy fat is well absorbed by the body, concluded Astafyev.
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