Semolina in Oursson processor

[Cooking, set temperature 90 * С, speed 1, cooking time 25-30 minutes, press START]

Semolina in Oursson processor

Category: Dishes from cereals and flour products

Ingredients
Whole milk	500 ml
Semolina	3 scoops of cereal / 40-45 grams
Salt	pinch to taste
White sugar	1-2 tbsp. l. taste
Butter	10-15 grams per serving of porridge

Cooking method

• Place the Venser whisk attachment in the bowl.
• Pour milk into the bowl, turn on the button Cooking, set temperature 90 * С, speed 1, cooking time 25-30 minutes, press START... The preparation has begun. Close the hole in the lid with a glass. Within 7-10 minutes, the milk will warm up almost to a boil.
• In a bowl, mix semolina, salt, sugar, stir until smooth.
• When the milk warms up to hot and a small foam forms around the edges (this needs to be traced through the window-hole in the bowl), gradually pour the semolina mixture into the milk. And I also put butter in milk along with semolina.
• We are waiting for the end of cooking porridge. I periodically looked into the window, it was interesting to watch the preparation for the first time. After the end of the time, the processor will shut down itself.
• We will get a delicious porridge, uniform throughout the depth of the bowl. The Venser attachment will help to whisk the porridge qualitatively during cooking.
• 
• Pour the porridge into plates and serve
• 
• 
• As you can see from the photo, the porridge turned out to be airy, well whipped during cooking, homogeneous, without lumps.
• EXPLANATION:
• - I will note right away that cooking semolina in the processor completely suited me! And if you immediately and correctly lay the milk / cereal ratio, then you can not go to the processor, he will cook the porridge himself and, moreover, qualitatively!
• - In accordance with the "Collection of recipes" on the technology of cooking porridge, semolina in water or milk with water at 90-95 * C almost completely swells and quickly boils down. Therefore, it should be poured into a hot liquid with continuous stirring, salt, sugar, butter should be added: bring to a boil. Steam covered for 15-20 minutes.
• When cooking porridge, I adhered to exactly this principle, and the porridge turned out to be airy, homogeneous and the porridge had the TASTE of MANNA Porridge! Fully cooked porridge!
• - The actual cooking time takes 5-7 minutes, and then it is necessary to give the porridge the opportunity to infuse under a closed lid for 10-15 minutes. The finer the cereal, the faster the porridge will be ready (it will become thicker).
• - The cooking time for porridge is counted from the moment it boils. The longer the porridge is cooked (rebuffed), the easier it is absorbed, semolina porridge rebuffs 15-20 minutes.
• I did something like this: the total time is 25-30 minutes, including boiling milk for about 7-10 minutes, directly cooking for 5-7 minutes, swelling and boiling for about 13-15 minutes.
• - If the author proposes to cook porridge for 5-7 minutes and immediately pour it into plates, then this is wrong! With this scheme, the porridge will swell in the stomach, which will negatively affect the work of the intestines, since the semolina was eaten almost raw.
• - Semolina porridge cannot be boiled in water. If you want to save or reduce the calorie content of porridge, milk can be diluted with water in a proportion of 30-50%, but in no case should the cereal be boiled only in water.
• - An important point is the correct calculation of the amount of semolina required for cooking porridge. Optimally, you should take three measured tablespoons of cereal for half a liter of liquid. As a result, the porridge will be moderately liquid and moderately thick. If it seems that the porridge is thick (as can be seen in the bowl window), then add a little milk and see how thin the porridge is.If you correctly calculate the amount of cereal / milk, then you will not have to check the thickness of the porridge, and you can not approach the processor until the end of cooking and turning it off.
• - You can add any additives to the porridge for taste: raisins, dried fruits and others. It is advisable to do this together with pouring cereals into the bowl, then the dried fruits will steam and be delicious. The stirring speed of the porridge during cooking is such that the dried fruit will not be damaged.
• - You can add various additives to the ready-made semolina porridge when serving on the table: jam, preserves, butter. The porridge will only be tastier!
• Observing these rules, you can make semolina the most beloved and desired breakfast dish not only for yourself, but also for your family!

Note

Cook with pleasure and bon appetit!

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I love semolina thanks

[Tanyusha]

Tanyusha, the porridge turned out delicious The next time I will no longer stand over it, I will cook on the machine: I turned it on, fell asleep and went ... to fill it up

Delicate? How does it compare to a milk cooker?

[Tanyusha]

Delicate? How does it compare to a milk cooker?

Tanyusha, In the processor, the porridge turned out to be tastier! Airy, whipped with a whisk! During cooking, the whisk rotates, breaks lumps, mixes milk and cereals thoroughly. And you can set any whipping speed, directly while cooking porridge! And it turns out that porridge is cooked and whipped right away! What makes the porridge fluffy and airy!

In a milk cooker, porridge is also delicious !!!, but there is a principle of swelling of cereals in milk during cooking, the porridge is motionless during cooking.

An excellent result, everything is perfect.

THANK YOU!

I cook with 250 ml of milk (1 plate for a child), pour semolina into the cap to the middle (where the rim is), a pinch of salt, half a spoonful of sugar, butter ,.
I pour milk + immediately sugar, butter, salt 70 degrees, speed 3, as the tempo stopped blinking, add semolina, increase the tempu to 80 degrees and cook for 10-15 minutes with a closed cap exhibit).
porridge turns out to be like cream

[Marina]

Marina, try to cook porridge according to my principle.

I have a temperature of 90 *, this is the temperature at which the milk will not boil and will not run away. The same T * in a milk cooker, even rises to 95 * there, but the milk never runs away.
But the milk will be disinfected and hot for cooking cereals.
You don't have to set the time, then you will have to follow her herself

I don't put 90 maybe I'm afraid that it will burn. how is it with you?

Not burnt! Well, if a little is caught, then the stirrer is removed very quickly and it is convenient to wash.
But the porridge turns out steamed and boiled as it should, I ate it with pleasure! Porridge just like from childhood

Tatiana, you can be congratulated on purchasing the Oursson processor. I will follow your recipes. I wonder how the processor will show itself. I've been looking at him for a long time. Information on the topic Semolina porridge is very valuable.

[Natasha]

Natasha, Thank you! I haven't cooked much yet, but I'm happy for now. Now the apples are steamed.
Here I exhibit my sweets for review. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=192164.new#new

Thank you. but how to wash by removing the stirrer, if there is a hole? I'm afraid the bottom will get wet

Probably remove the knives and wash under the tap. I do this, I haven't got used to self-cleaning yet)))
Today I tried to cook oatmeal, it looks like I had not enough time, I cooked ordinary oak oatmeal. It was necessary to put 30 minutes.
It was I, after seeing how you cooked semolina, I decided to boil oatmeal))

Thank you. but how to wash by removing the stirrer, if there is a hole? I'm afraid the bottom will get wet

I turn the bowl upside down, and move the plastic plate at the bottom to the side, and with the other hand gently remove the entire mixer apparatus from the bowl. Yes, there will be a hole inside, but I wash and clean the inside of the bowl from what has been very welded and again insert the stirrer in the same way and close it with a plastic plate.
USYO! It is done! Everyone is happy and clean!

This procedure is provided by the processor user manual. And there is a tight gasket, nothing will leak

It was I, after seeing how you cooked semolina, I decided to boil oatmeal))

Here, I didn’t try to cook oatmeal. Here the pressure cooker saves me, it boils the porridge well.
But, in general, it is strange that it did not cook in 30 minutes. I should try to do for you

I cooked for 20 minutes, and realized that more was needed, and I poured boiling water over it. But the truth is the recipe from the thermomix, it wrote that in general 10 minutes are needed, but this is probably for a quick hercules.
Tomorrow I'll try to put + 2 stirring speed for 30 minutes. but in general, I always cooked in a slow cooker, there it is cooked for about 30 minutes. And here, for the sake of interest, I cooked in Orson)))

Masha, why do you need to set speed 2? Speed ​​will not cook faster, but only stir faster - that's all. Therefore, 1 speed will be enough for simple mixing.

Remember that the first 7-10 minutes milk only boils at 90 * C. And when it is hot, we fall asleep the rolled oats. And then, while stirring, porridge will cook. For rolled oats, 20 minutes will be enough, during which time the porridge will cook and steam.
So we set the total time 30 minutes

Try this

Thanks for the advice)) I'm getting used to it myself. When I bought it, after the multicooker I didn't know how to approach it)))) now it's funny even to remember)))

thanks for the advice

: hi: Tatiana, I followed your link. This kitchen processor is a very interesting device. As long as you want and inject. But I want more. I feel ripe by March 8.

[Natasha]

Natasha, the processor will not replace the Orsyusha pressure cooker or the multicooker, but paired with them ... depending on what and for what purpose to cook, the assistant is wonderful

Today I again cooked semolina porridge in the processor.

Milk - 900 ml.
Semolina - 6 tbsp. measuring spoons

Speed ​​1, temperature 90 * С, time 30 minutes (including boiling milk), Venser attachment

The density is excellent, medium. The homogeneity of the porridge is excellent! In the photo, immediately after cooking, the porridge was poured into plates

What a cool porridge, I love semolina))) I must also do it)

Yeah, it turned out very tasty, tender, steamed!

Today I tried to cook porridge in the KP. I decided to see what would happen if I didn't wear Venser, I did the rest as suggested in the recipe, just reduced the amount of products a little. It seemed that the porridge turned out, but when it was transferred to a plate, it turned out that the milk had burnt to the bottom. So it’s not clear to me whether the mixing attachment does not interfere as much as Venser, or whether I did something wrong.
I took 300 ml of milk and 30 gr. cereals, as usual sugar, salt, oil. The speed was set to 1, the temperature was 90, and cooked for 15 minutes. (total time). Burnt milk did not affect the taste of the porridge (there was no smell at all, and it was not so much the milk that burned as there was a burnt crust on the bottom), the porridge turned out to be homogeneous, light, I really liked cooking, just to get rid of this crust next time.

Cook to your health!

I think the crust may be, most likely it is the mixture itself that settles and does not turn under the knives and venser.
But the bowl is easy to clean, if you remove the knives, they are just as easy to remove.

And semolina porridge is very tasty

[cold]

Romochka,
Unfortunately, I did not find a branch of recipes for Kenwood KM080 / 086/084,
therefore I will ask the question here.
I usually cook semolina porridge like this: in cold I pour milk semolina, turn on the mixer (whisk) and stand over it until about 5 minutes after boiling. Then I turn it off, close the lid and leave it on for 15 minutes.
The porridge turns out to be as tender as cream.
How to transfer this method to KM 080?
If, for example, pour cold milk in the same way, set 95 * C, turn on the mixer with a whisk at 1 speed or even for min, slowly immediately pour semolina with salt and sugar, and follow the time so that it spins for another 5 minutes after reaching the set temperature?
I want to try it tomorrow morning.
I would cook in a slow cooker, but my husband asks to try it in Keshik.

Olya, I'm not familiar with keshik
But, I am clearly convinced that the cereal should be poured into hot milk, and the cereal should be allowed to swell in hot milk and completely boiled - otherwise the semolina will swell in our stomach. This is the property of semolina!

In the recipe itself, on page 1 in a NOTE, I wrote about this in detail.It only seems that semolina is light, in fact it is heavy cereal for the body, and it needs to be boiled very well beforehand.Therefore, it is better to stand next to the keshik for a few extra minutes, but pour semolina into hot milk.

I think so

My mother-in-law once taught me this method.
The fact of the matter is that when semolina heats up gradually together with milk, it is also continuously whipped at the same time, when it is not brewed instantly, but is gradually brought to an almost boil, and then it is additionally warmed up (boiled), it becomes lighter and airy, - continuous "bird's milk".
Okay, I'll try and write tomorrow.
Actually, it's time to open a new branch for food processors, so that there are Orsyusha, and cache, and thermomix, and boman and others, which, I am sure, will now appear more and more.
Romochka, you are a moderator, can you think about it?
For example, I am ready to fill the thread about Keshik to the best of my ability. And other girls, I'm sure, will catch up.
but as?

Olya, try it! Both the recipe and the photo in the studio - the cooking experience itself will be very interesting

And where to? here, it seems, off topic ...

And where to? here, it seems, off topic ...

Olya, come on here for now - we'll show the Admin, and we'll decide what to do. Write only the model and name of the cache