How to make the Russian cream of wheat? Remembering William Pokhlebkin ofa Competition of culinary recipes is held in August. Also it would be desirable to remember one of the chief culinary specialists - William Pokhlebkin who was born on August 20, 1923. Thanks to its publications, the cookery in the Soviet Union began to be considered not as a usual cooking, but art. More than 40 books were published with a general circulation over 100 million copies. They were bought up instantly, moreover, were considered as a valuable present.
the Scientist - the historian with a world name, he wrote many books on a world history and the international relations, taught in higher education institutions. But the glory to it was brought by a hobby - cookery. Its “Book about tasty and healthy food“ published in 1952 till their time is considered the alphabet for all who want to master secrets of cookery. Still with pleasure all read it “The culinary dictionary“, “Cooking art“, “History of the major foodstuff“, “A hard lot of the Russian buckwheat“, “Entertaining cookery“, “Secrets of good kitchen“, “National cuisines of our people“ and others. Feature of its books consists that he paid much attention to methods and ways of cooking, history of different products and dishes.
But, probably, one of the most unusual books - “Vodka history“. It was written after Poland declared about the rights for the invention of vodka and exclusive use of a brand. The scientist wrote historical research in which proved that vodka in Moskovia appeared for 100 years earlier. As a result Poles were forced to refuse the idea. The scientist was nicknamed - “the lawyer of the Russian vodka“, and scientific work was recognized by the best book on alcoholic beverages. But the paradox consisted that the book was published in England, and in the homeland forbade. “Culinary Mendeleyev“, as its many called, received various awards - Gugo Grotsia`s award, Kekkonen`s medal, became the winner of the international award Lang Tscheretto.
William Vasilyevich wrote the book “What Was Eaten by Lenin?“ and what was eaten by the author? He prepared the majority of dishes before the publication itself not to bring the reader. Though there were also funny things. For example, when in the Nedelya newspaper the recipe of sturgeon was printed, letters of the indignant readers began to come to edition: on sale this product was rare deficiency. The great scientist who was recognized around the world as well as most of the Soviet citizens, lived very modestly. During war at the front after wound, working at soldier`s kitchen, it was necessary to cook nettle soup and an orach, to bake corn flat cakes with a stuffing from a lucerne, a sorrel, a ramson.
In the sixties he always told only the truth therefore it appeared without work and without means of support, it was necessary to live on bread and water. When he was forced to move from Moscow to Podolsk, found old recipe-books in the half-ruined furnace. And it gave an impetus to the new page of his life - cookery. On an old age of years he lived in loneliness while on the street there were ninetieth years and total deficiency of products in shops. But he never complained, on the contrary, wrote about how to cook with any family budget well, and considered that poverty - not an occasion in order that it is bad to eat. If not to be lazy and show sharpness, then it is always possible to find recipes of tasty dishes from the available products. As Pokhlebkin spoke, the food is not a question of a stomach, and “a heart problem … restoration of national soul“.
He was called professor of Russian cabbage soup. Also he wrote much about how to make tasty porridge. It would seem, well such difficult - filled up grain in water or milk and it is ready? And not everything was so simple. Here we will take the simplest recipe of preparation of cream of wheat which many began to hate in the childhood. As the author claims, dislike is connected with what is prepared incorrectly therefore lumps and a film appear. How we usually do? We boil milk, we fill up with a stream a semolina, we boil several minutes and we put butter.
Pokhlebkin offers such recipe : on 0,5 liters of milk to take 100 - 120 - 150 grams of a semolina. To bring milk to boiling, and it is important to pour a semolina not a stream, and through a strainer to disseminate it. To cook 1 - 2 minutes, intensively stirring slowly. After that to close a pan a dense cover and to allow it to stand 10 - 15 minutes before full swelling. This insisting impacts to porridge special relish. When giving to put oil.
Here one more unusual recipe of preparation of cream of wheat . It is necessary to warm semolina together with butter in a deep frying pan or in a pan with thick walls before easy yellowing. To fill in with milk, to stir, boil thoroughly quickly 1 - 2 minutes, to close a cover and to allow to be drawn 10 - 15 minutes. As the author claims, the first option of preparation is suitable for children more, and the second - for adults.
Though I also do not love cream of wheat, but decided to check the recipe and to make it according to the second recipe. The only moment that it is better to stir not a spoon, but a nimbus that there were no lumps. Really, taste differed from habitual. At me thick porridge turned out, but the consistence depends already on your taste. And if to add some strawberry jam, then it is eaten quicker.
After reading of books of William Pokhlebkin many have an interest in cooking. He to the first called cookery art and one of ways of self-expression of the person. In the culinary alphabet of “Secret of good kitchen“ the scientist wrote so: “The person not simply living being, but a being reasonable, and not without reason he created culinary art. Because not any food brings benefit and satisfaction. Only well prepared, sound and tasty, beautifully given food possesses this property. Such food - one of bases of normal, safe life“ .