Porridge "Dubinushka" (Panasonic multicooker) - a recipe with a photo on Mcooker: the best recipes

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Quote: Vladimir Mikhailov

For 15 years, I have been proving the benefits and advantages of the so-called intermission method, for which many restaurant workers call me a culinary dissident. Even Seneca the Younger, Nero's teacher, said: “Oh, Romans, are you complaining about ill health? Drive the good cooks away. " At all times, restaurant food has been a show-off food, that is, food of prestige. Agree, not a single restaurant chef sets the task of making the food he cooks useful. The main thing is tasty and beautiful.
What do I suggest? For example, let's say you take the fat-and-fat chicken legs, as they are called, "Bush legs." Many housewives remove the skin to get rid of excess fat. But this is not rational. Firstly, you paid money, and secondly, chicken fat is light, refers to dietary fats, why throw it away? Here's what I recommend. Rinse the chicken leg thoroughly, chop it and, without separating the skin, bring to a boil. Now I will say a thing completely opposite to what mothers tell their daughters when they teach them to cook. Never skim off the foam after boiling. Foam is a protein with droplets of fat. Don't delete it. We boiled the broth for five to six minutes, turn off the gas, close the pot with a lid and forget about it for 20 minutes. After 20 minutes, you will see that the foam has settled in a thin film at the bottom of the pot, absorbing all the dregs. And your broth is absolutely transparent. This is what is called the intermission method. After that, you bring the broth to a boil again and boil it for another five to six minutes. And that's it - he's ready.
A few words about greens, which should also be on the table all the time. Many throw away the stalks of parsley, celery, dill, leaving only the leaves. In no case should you do this. The stems are good for making decoctions. I recommend everyone to cook porridge in broth. They threw a stalk of parsley or celery into the water, which were usually thrown away, boiled for five to six minutes, insisted, filtered, added cereal to the broth, and you have an amazing aromatic porridge. They added carrots and cabbage instead of cereals, and you have an amazing vegetable porridge.

Porridge "DUBINUSHKA»
So, in the menu of a wise person, there must be five types of cereals. 1. Pearl barley (barley).Pearl barley, by the way, is eaten only in Russia. When I was in France, I bought it at a pet store. 2. Buckwheat. 3. Millet. 4. Fig. 5. A legume product such as beans or peas. To prepare porridge, you will need five types of cereals, which I mentioned above. But you can get by with three: buckwheat, millet and rice. So, we take half a glass of each of the cereals - I don't like to indicate grams in recipes, because our kitchens are not equipped, as in the West, with scales, and glasses are easy to measure. Sort the millet thoroughly, rinse. We also need a glass of cabbage, a glass of carrots, one onion and 2-3 tablespoons of vegetable oil. Chop carrots and onions into strips and simmer in vegetable oil for 2-3 minutes. Parsley, celery and dill stalks are added to boiling salted water (salt to taste). After five to six minutes, remove them and put cabbage and stewed vegetables in boiling water. Then comes the turn of the croup. First of all, put the millet. For one and a half glasses of cereal, at least three glasses of water are needed. We boil millet for 5-6 minutes, after which we infuse porridge for 10-15 minutes. This is the first intermission. Then put the pan on the fire again, bring to a boil and add buckwheat and rice. Bring to a boil, boil for 5-6 minutes and leave again for 10-15 minutes. After the second intermission, bring the porridge to a boil, insist (third intermission), and that's it - the porridge is ready.

The author also recommended lining the bottom of the pan with raspberry leaves ...