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Never cook buckwheat like this: why it often sticks together and turns out dry
Buckwheat is a versatile side dish that perfectly complements cutlets, goulash, beef stroganoff or fried chicken. The grain is easy to prepare and has a rich flavor. But even such an elementary dish can be spoiled if you make common mistakes.
The FoodOboz editorial team will tell you about the main mistakes that are often made when cooking buckwheat. Just a few simple manipulations and you will get a really tasty product.
Do not skip the roasting of the cereal
Don't cook the buckwheat right away. First, fry it in a dry frying pan or with a drop of oil. This will make the taste brighter and add flavor. If you ignore this step, the porridge will turn out bland.
Do not buy steamed cereal
Avoid choosing steamed buckwheat that is cooked in 5 minutes. Its flavor is weaker and its texture is less saturated. It is better to choose classic groats that need to be cooked for 10-15 minutes.
Do not pour cold water
Do not use cold water to cook buckwheat. Only pour hot water over it to create steam faster, which will help the groats to steam properly and become crumbly.
Do not use wide pans
Do not cook buckwheat in pots with a wide bottom. The best option is a tall, narrow-bottomed pot, where the steam will evenly steam the groats.
Do not open the lid during cooking
Do not remove the lid until cooking is complete. The steam that accumulates under the lid ensures that the buckwheat is steamed evenly, making the porridge tasty and crumbly.
Do not keep porridge on the fire for too long
Do not cook buckwheat longer than necessary. Observe the proportions: use 2 cups of water for 1 cup of cereal. Cook over medium heat for 10-15 minutes. When all the water is absorbed, immediately remove the porridge from the stove.
How to cook buckwheat porridge correctly
1. Fry the groats for a rich flavor.
2. Pour only hot water.
3. Use tall pots and pans.
4. Close the lid and do not open it until cooking is complete.
5. Strictly observe the proportions and cooking time.