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This gruel also presented a viable medium for yeast to develop and ferment, serving as an important precursor for both bread and beer. [ 4 ] Gruel was the staple food of the ancient Greeks , for whom roasted meats were the extraordinary feast that followed sacrifice, even among heroes , and "in practice, bread was a luxury eaten only in towns".
Muesli, or porridge (gröt) is sometimes eaten at breakfast, made of oatmeal or cream of wheat, eaten with milk and jam or cinnamon with sugar. [5] Common drinks for breakfast are milk, juice, tea, or coffee. Swedes are among the most avid milk and coffee drinkers in the world. [citation needed]
Gungude – also known as congatay or plantain porridge, is a Caribbean porridge made from sun-dried plantains or green bananas. It is often fed to infants. [5] Guriev porridge – a Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. [6]
Test Kitchen tip: Place your bread on an oven rack (while off) and place a pan of hot water underneath the rack. The warm steam will wake up the yeast and help it along, especially if your kitchen ...
Porridge is typically served with milk, brown sugar, fruit or yoghurt. Toasted bread served with butter or margarine, preserves, spreads such as Marmite and Vegemite, or eggs is also common. Eating breakfast at a cafe or restaurant was very uncommon in New Zealand until the 1990s; cafes which serve breakfast or brunch until midday, or even all ...
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Muesli (/ ˈ m juː z l i / MEWZ-lee [1] [2]) is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight ("overnight oats") and eaten the next morning with fresh fruit, nuts, lemon juice, and cream sweetened with honey.
When baked, the heat of the oven turns the water in the chilled butter to steam, pushing the layers of dough apart to (quite literally) create a puffed pastry that’s buttery, lofty, light and flaky.