Tatyana, without any dancing with tambourines, I buy the cheapest rolled oats, 12 rubles per 400g, usually sold in transparent bags with a small white sticker, it happens in all chain stores, most often I take in the top five.
Yesterday I bought such rolled oats. On the label, by the way, it was written that this is oatmeal, not cereal.
I also love snotty oatmeal. To do this, pouring Hercules with COLD, not hot liquid (or water or milk) in a ratio of 1: 3 (1: 4) and cook min. 15. But if you pour boiling water, then it will be without this delicious "jelly". I know this for sure.
Poured COLD water, and to be sure, left it overnight.
In the morning I added milk, salt, sugar and cooked in a cartoon, I have a pressure cooker, so I cooked not 30 minutes, but 15.
That lady ... IT WORKED !!! Those very sniffles and viscosity, and, it seems, even the taste, as in childhood.
The mind is not stretchable! To suffer for so many years ... And the chest just opened! It turns out, as many have written, you need to fill it with COLD water or milk. This is the trick. And I have always followed the instructions, which say that you need to pour the flakes into a hot liquid. Although, someone pours hot and everything works out. Wonders.
By the way, after reading all the comments, it seemed to me that the understanding of "snotty" is different for everyone. But I got what I wanted, so girls, thank you all very much for the valuable advice! Smack-smack.
Here's another thought. But it's true, in canteens, porridge is always exemplary, especially in terms of snotty. They hover them, that's for sure, and they also use the cheapest (and therefore least processed) cereals.
I also thought a lot about processing. When I was little, my grandmother, my mother, and the closest relatives had old keys in cereals !!! To my perplexed question "why" my grandmother replied that it was so that the bugs would not start! In my 20 or so years as an adult cook, only once did I get bugs in pancake flour. Neither in plain flour nor in cereals I NEVER had them, although I did not put any keys / nails / coins. So, the following question arises: maybe, are cereals really something or somehow processed?
I read about sugar and flour, they are bleached just in order to extend the shelf life:
It would seem that there is nothing easier, rubbed the grain, here's the flour for you. But, such flour is poorly stored, quickly deteriorates, insects often start in it, which find in it the necessary nutrients for themselves. It is clear that this is not at all profitable for manufacturers, so they thoroughly clean it. And as it turned out, they cleanse from substances useful to humans.
A huge amount of vitamins, microelements, and the fiber we need so much, all this goes to waste.
Almost one starch remains. But that's not all. In order for the flour to become sufficiently white, and, according to manufacturers, presentable and attractive, it is bleached with chemicals, and a completely natural product turns into a surrogate.
M. b. and do something similar with cereals to extend the shelf life?
By the way, the shops mainly sell flour of the highest or first grade. Whole grain is rarely found and is expensive, although it would seem that labor costs for its production are much lower.
