Crumbly buckwheat that never burns to a saucepan: what ingredient to add

Even such a familiar cereal as buckwheat is not always perfectly cooked. To prevent it from being dry and bitter and burn to a saucepan, experienced housewives advise adding one simple ingredient during cooking.

The FoodOboz editorial team has gathered information and found out that baking soda will help to solve the problems with cooking buckwheat.

Why add baking soda

• gves the cereal an airy and fluffy texture
• eliminates the risk of burning
• neutralizes the specific smell of cereal
• cleans the cereal from debris and flakes by pushing them to the surface

How to add baking soda correctly

Cook buckwheat in the classic way until it is half cooked. When the grains are slightly swollen, add a little baking soda, about the tip of a knife. If there are any grains of sand on the surface, you need to remove them with a spoon.

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