Semolina porridge in Kenwood KM 080/084/086

Semolina porridge in Kenwood KM 080/084/086

Category: Dishes from cereals and flour products

Ingredients
milk	350 ml
water	350 ml
salt	1 tsp
sugar	1.5 tbsp. l
semolina	100 g
butter	taste

Cooking method

• Load all the products into the KM bowl.
• Install the whisk.
• Set speed "3"
• Set the temperature to 100 * С
• Serve at the end of the CM work.
• If desired, add butter, jam, pieces of fruit, ...

The dish is designed for

3 servings

Time for preparing:

12 minutes

Note

In the recipe, I used 100 gr. semolina is for thick porridge.
For a thinner porridge, 70 grams is enough for such an amount of liquid. decoys.
I took milk and water 50/50 only because there was no more milk, but the taste did not suffer from this.
I draw your attention to the fact that I loaded all the products into the bowl at the same time without pre-mixing, heating, boiling and other dances with tambourines.
As a result, I received not even porridge, but the most delicate cream - airy, without a single lump, with almost imperceptible grains of semolina and ... practically without my participation.
If you take only milk, without water, then perhaps it is better to set the temperature lower, about 95-98 * C, - next time I will try and report back.
If you increase the whipping time to 20 minutes, you get something like "bird's milk".
By the way, at 100 * C and a rather thick porridge, nothing burned to the bottom or even stuck.

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[Olya]

Olya, a very beautiful porridge turned out and tender in appearance, it is clear that it is completely homogeneous. Great!

Thank you, Romochka!
I put it in the section about cereals, but if there are any more recipes for Kesha with induction, will we make a separate branch?
Still, the device is fundamentally different from others, and there are not enough recipes for it, namely with the use of induction.
For example, here on the forum I did not find any separate recipes - just by the way, in the branches about Kesha or about the nozzles, something slips.

OK!. Olya, collect recipes from yourself, they will accumulate, then let's go ask for a separate place

Thank you very much for the recipe. You are a pioneer in recipes for Kesha
I wouldn't have thought of cooking porridge, but now I want to try it.

Try it, Tanechka, you will definitely like the process and the result.

What a beauty! And I never even tried to cook semolina in a multicooker.

Tatyana, this is not in a multicooker, this is in a Kenwood kitchen machine with induction.
In a slow cooker, porridge is cooked a little differently: there you must first bring milk or milk with water to at least 95 * C, pour semolina, salt, sugar, butter with continuous stirring.
Stir until the semolina is brewed, then close the lid and leave for at least 15 minutes.
Sometimes I do all this in the evening and leave it heated until the morning. Very tasty stewed porridge turns out.
And in KM with induction, as described in the original recipe, you don't need to stir anything by itself, KM does everything by itself - it mixes, and boils, and whips ... It's good that I don't eat ...

Olya, I put the food in the bowl, didn't stir it. I set it for 12 minutes, 100 g and 3 stirring speed (whisk). At the end of the work, I pulled out the container, and there the liquid is at the top, and the porridge, swollen in lumps, gathered at the bottom ...

[Violin]

Oh, and how I regret that last year I squeezed money and did not buy 80 model Violin, your whisk does not reach the bottom, you need to adjust the height

[Irina]

Irina, but how to determine where he gets to? from above it seems as if to the very bottom ..
And one more thing: the bowl was not hot - it was just warm at the bottom, I had never encountered induction before, some kind of feeling of "uncooked" food Is this normal?

Svetlana, put on the attachment with an empty bowl and check the distance to the bottom with your finger. Then take the wrench that was included in the kit and adjust the height of the pin on which the attachments are attached. I would not beat this porridge with a whisk, but with a nozzle for soft mixtures (which is with a rubber pad on the edge). It can generally be lowered straight to the bottom, it will not let the porridge stick to the bottom and will remove it from the walls.

[Irina]

Irina, Thank you so much! I'll try it today! I will translate all the milk and semolina, but I will achieve the result :)

Svetlana, by all appearances, you are not fully familiar with the principle of your new assistant.
Firstly, as Irina wrote, and as I and other girls wrote to you in another topic, it is imperative to adjust all the nozzles recommended for this in height.
Carefully read the instructions, it is clearly written there which nozzles need to be adjusted and how to do it.
Secondly, judging by the fact that your bowl was a little warm, the semolina did not brew (it came off with water), and the lumps did not break, you obviously did not read in the instructions for the machine how to use induction correctly when working with mixers, especially on high speeds.
Therefore, I think so, your temperature did not rise above 60 * C during cooking, and the speed did not increase to the 3rd.
If so, then once again I suggest that you first study the instructions, otherwise you will have to wonder every time why something did not work out for you, instead of rejoicing in your Kesha.
So, if my assumptions are correct, please confirm.
Then I can help you.
Or at least describe more precisely what and how you did it.

Olya, I read the instructions right away - and how to regulate too. I tried on a whisk attachment as far as I could, and I even put in some semolina to see if the whisk touches or not. The trace remained. I assumed that this level is enough. I put all the ingredients in the bowl, put them on the cache, after putting on the thermal protection, and then the protection against splashes on the bowl. I switched on the timer for 12 minutes, temperature 100, speed 3. The machine started working, the whisk interfered with the porridge in the process. After the expiration of the time, the car stopped, I turned everything off, took off the bowl and saw what I wrote to you.
I will continue to read the manual ..

I adjusted the height of the whisk and other stirrers by placing a sheet of paper folded in four underneath them.
That is, she put the bowl in its regular place, on its bottom she placed ordinary writing paper folded in four.
She released the nut on the nozzle, inserted the nozzle into the socket and lowered it so that the bottom of the nozzle pressed the folded paper to the bottom of the bowl - tightly, but without sadism. In this position, and secured the nut.
But you can also use decoys, why not ... Is it more convenient?

Did you use the "P" button so that when the temperature rises, the rotation speed of the nozzle does not fall, and the temperature rises to 100 * C, and does not stop at 60 * C?

[Olga]

Olga, no, I did not touch this button. On the timer "+" - time ,,, lower temperature, even lower turned the regulator to (3), did not press anything else.

Got it.
Kesha has protection: at high speed and a set temperature above 60 * C, the temperature rise is blocked and the rotation speed decreases when it reaches 60 * C.
This blocking can be removed with the "P" button.
You didn't. Therefore, your porridge was cooked at a temperature of 60 * C and minimum speed.
Also, you may not have installed the thermal protection (?).
This is the reason.

Look at page 136 for instructions for high temperature operation.

[Olga]

Olga, I put on the heat protection, because I read about it in the manual, that if you don't wear it, the machine may not fulfill the temperature desires.

Girls, tell me, plz :))) is there a separate topic of recipes for Kenwood with induction? Have you tried to cook corn porridge?

We did not collect recipes on a separate topic, although there was such an idea.
I cooked corn porridge, but I did not see any special differences from the similar one cooked in MV. Therefore, I cook it in MV
Of course, if you want to cook it harder and then beat it with butter, then you can also in Keshenka.

Thank you! It's a pity, of course, that there is no separate topic

[Olga VB]

Olga VB, thanks for the recipe! I really liked the porridge And how quickly it cooks, and you don't need to follow it, and you don't need to interfere with it

[Elena]

Elena, I am glad that I helped you to cook porridge and free up time for other important or pleasant things!
To your health!

Olya thank you very much !!!!!!!!!!!!!!!
at least one recipe for induction cache has finally appeared!
otherwise it costs me sad, I just kneaded the dough on it and beat the whites once.
now I will make semolina for the children. they ask yes.

[Natasha]

Natasha, so the recipe is over a year old!
By the way, there is a book for Kesha with induction - there are a lot of recipes, as well as cooking principles that can be further developed and used to prepare your favorite dishes. I have this book in print in Russian, and there is also in electronic form, but in Ukrainian.
You probably know Ukrainian.

[Olga VB]

Olga VB, while weaving my daughter's braids to school, porridge for breakfast and prepared 👍

You probably know Ukrainian.

Olya, I'm not from Alushta, but from Altushka (Metro Altufevo))))))
And Ukrainian by ear is still something like, but I can't read ... at all
and my husband taught in childhood, that will be his practice)))
I'll give you my address in a personal message. please send

[Elena]

ElenaI hope you and your daughters liked the porridge.

Clear, Natasha, and I overlooked.
I just put several links in the Kenwood topic, perhaps they will be useful to you.

[Olga]

Olga, thanks for the detailed recipe and clarification. We began to master Kesha and cooked semolina porridge today, everything turned out fine, the porridge is really like a cream, they ground mine for a sweet soul.

[Gulnara]

Gulnara, and if you add raisins or candied fruits or jam there, then in general it will be very tempting for children.
By the way, if you pour the semolina with milk and leave for an hour, and then boil and whisk such a porridge longer, and then cool it down properly, you get something in between bird's milk and custard, - even for a biscuit, even for a bun, even on cookies - sheer pleasure.

Gulnara, and if you add raisins or candied fruits or jam there, then in general it will be very tempting for children.
By the way, if you pour the semolina with milk and leave for an hour, and then boil and whisk such a porridge longer, and then cool it down properly, you get something in between bird's milk and custard, - even for a biscuit, even for a bun, even on cookies - sheer pleasure.

we will definitely try it !!!!

To your health!

[Olga!]

By the way, if you pour the semolina with milk and leave for an hour, and then boil and whisk such a porridge longer, and then cool it down properly, you get something in between bird's milk and custard, - even for a biscuit, even for a bun, even for cookies - sheer pleasure.

Olga! Thank you so much for posting this recipe! I also have an idea spinning in my head to open a separate section on cooking in Kesh with induction.
And for the idea with the cream - special thanks !!! In the post, it seemed to me, you can cook semolina cream in water. What do you think?
Then bake a regular lean cake, cut it into pieces and grease it (you can also add some kind of jam!).

[Natusichka]

Of course, Natusichkawhy not try different options.
As for the semolina on the water: it seems to me that it will still be necessary to "decorate" it with something in the sense of taste. Of course, it is unnecessary to talk about sugar and a pinch of salt, but I would add a little refined odorless oil.
And, of course, I would have filled it in for 40 minutes beforehand, and then cooked it.
Besides, there is also soy milk and so on.
I would not add jam to the cream, but as a separate layer. But the zest in such a cream is a sweet thing!
You can see the cooking principle in the recipes for puddings and soufflés.
Me here this recipe like. But there, when replacing butter with vegetable oil, you need to be more careful. Or add already emulsified oil.
Good luck with your experiments and we are waiting for the result!

[Olga!]

Olga! What a huge THANKS to you from my husband and son and from me, of course !!!!
This morning (you should have seen what kind of face) I went up to Keshenka, put everything in the bowl, with a smart and proud snout set the temperature, time and speed with her face and ... slipping on the floor with slippers in front of her husband, she left .... she said: "Do not bother me .." to put myself in order. To my husband's question in pursuit: "But what about porridge ...", I turned calmly and said: "Keshenka will call us ..." True, a few minutes later my husband shouted from the kitchen that he was somehow not in the way (temperature increased and he began to work a little slower), I (also calmly) swam up to Kesha, pressed "R" and left again ...
To my husband's surprised look, I said: "It was he (Kesha) who missed him ... and I reassured him that I had not gone anywhere ..."

You should have seen your husband's eyes

Kashka turned out to be just SUPER !!!!! : nyam
I did 1 liter of liquid (0.5 liters of water and the same amount of milk), put about 100 grams of semolina (we don't like thick), butter and sugar, to taste, a pinch of salt, it turned out just what the doctor ordered!

I realized that now I will do this porridge all the time.
The husband thought about it and said that in this way it is possible to make awesome banosh and kulesha (based on corn grits or flour).

I send you a huge hello and thanks from my husband and son !!!!!

To your health!

Yesterday I made a banosh in Kesh !!! The husband is delighted!

[Natusichka]

NatusichkaAnd I'm so glad!
Now you can draw up a separate recipe for Kesha.

I just went to work after a vacation, so I’ll rake a little with my business and start working on recipes in Kesh with induction, I really want to open a separate topic!

[Olga VB]

Olenka, I am very grateful for the recipe It's just a song !!!!! I put the porridge to cook and do not stand, do not wait until the milk boils, then pour semolina on a spoon, stir intensively - nothing is needed now !!!!!!!!!!!!!!! Business then - press P when dialing the temperature and that's it
Made it to my husband for breakfast with a half portion. Very tender and tasty, and simple !!!
For me, the recipe is especially relevant, because I often cook a cream based on semolina, now everything is simplified at times !!! Thank you very much!

and I will come to grips with recipes in Cache with induction, I really want to open a separate topic!

Olga VB, Natusichka, I also really really want to open a separate branch - there are so many opportunities !!!
I have it for a very short time and so far there is no time for mastering as much as I want, but I have already brewed a honey cake - Kesha was created for such a test
And there was also an attempt to cook a caramel sauce, the first was not successful (it was not a sauce, but we ate it with pancakes with great pleasure), but there is hope, taking into account mistakes, to get something interesting.

Urrrrya !!! Our regiment has arrived!
Natasha, I am very glad that the recipe (actually, not even the recipe, but the principle of preparation) came in handy for you.
Of course, in your cake business, Kesha provides very large and, most importantly, convenient opportunities.
Do you have recipes for sweets from Kesha's cookbook?
There are basic recipes, they give a hint on the general principles of cooking a whole group of dishes, sauces, creams, ...
Actually, like this recipe for semolina porridge.
By the way, you can make a semolina soufflé for "bird's milk" in the same way. I did according to Lyuba's prescription, only pre-soaked semolina for 40 minutes. You can take longer: pour semolina in the bowl, put the handle in the extreme right position, that is, the handle to the left until it stops at the mark (3), it will periodically stir there, and so at least an hour, at least 3 hours.
Then cook. A very light, very airy soufflé is obtained - a gorgeous "bird's milk". If you're just going to cook porridge - try this technology. I am sure you will appreciate it!
Good luck!

[Olga!]

I absolutely love this recipe!
Olga! Thank you so much for the recipe!

[Natusichka]

Natusichka, I am very glad! Straight very, very!
Straight to the whisker ... oh, to complete happiness!
Use it to your health!
By the way, you wanted to lay out the banosha recipe. Didn't make it?

[Olga VB]

Olga VB, Thank you! Each answer contains a ton of useful information.
I asked for the recipe book, brought it. So far there was only enough time to flip through that it seemed that there were not many confectioners there. But the main principle is to understand what temperatures and speeds to use
As for the soufflé, this is practically my favorite cream, which I want to make in Kesh, it was a little different in proportions in my mother's notebook.
Olya, Natusichka and taking this opportunity to ask - did you make a wet meringue? So I want to put the cream on Ken's shoulders

[NataST]

NataST, girls, what book are you talking about? Something I had nothing .... (((

[Olga,]

Olga,Exactly, I promised .... Spun and forgot ... Here .... It will be necessary to remember and still do and lay out a detailed recipe.

Natasha, to be honest, I've heard that there is such a recipe, but I will need to look at it, suddenly I did it, but did not know that it is called "wet meringue" ...
Isn't that a protein custard, by any chance? If yes, then I did it.

[marlanca]

marlanca, I didn't have it either, but we took from the officials and I begged - the courier brought me. Recipe book for Cooking Chefs.
Natusichka, this is a protein cream, but it is not brewed with syrup, but immediately eggs and sugar are whipped in a water bath. I don’t dare to make a protein custard because of the syrup, I can’t catch the ball in any way ...

[NataST]

NataST,
Natasha is this?

[NataST]

About protein custard. I did something like that - it worked out pretty well. I just can't say how he behaves further, because I did 1 protein for a test and immediately devoured it just with a bit of a cookie. I like it. Don't ask for details - I don't remember.
There it is necessary with the temperature carefully, since it is definitely not exposed, and each machine has its own character.
I seem to have done 97 degrees, but I think that 90 would be enough or even less. Although...
You yourself will experiment with different temperatures - perhaps you will invent something interesting.

NataST, girls, what book are you talking about? Something I had nothing .... (((

Checkmark, no, this is a different book, specifically for machines with induction.
If you bought from us somewhere, then there should have been a coupon for such a book in the box.
True, some complain that there was no ticket. Then you can call them at the office. site and ask to be sent not by the number (code) of the ticket, but by the serial number of the machine.
The girls did that.
I have such a book, I read it with interest and ... never opened it again - I do everything on a whim.