Fatal mistakes when cooking buckwheat: a bitter taste and unappetizing texture are guaranteed
It seems that cooking buckwheat porridge is the easiest thing you can do.
All you need to do is pour in the cereal, add water and put the pan on the stove. But even such a simple porridge needs to be cooked properly to preserve its taste and texture, says Yulia Arkhipova, an expert in cooking at the BelNovosti online publication.
Typical mistakes when cooking buckwheat
The first and most common mistake is refusing to pre-rinse the cereal, but water helps get rid of excess starch and prevents bitterness in the porridge.
In addition, some cooks, trying to make the porridge as soft as possible, cook it for too long.
As a result, overcooked buckwheat loses some of its nutritional properties and taste.
According to the rules, buckwheat should be cooked for about 20 minutes after the water boils so that it becomes soft and crumbly.
And finally, one more common mistake that many housewives make.
It consists in non-observance of proportions, since cooks often pour buckwheat with water by eye. Instead, it is worth using 1 cup of buckwheat per 2 cups of water - this is the only way you will get the perfect porridge that will be tasty, healthy and nutritious.
Earlier we told you how many cups of black tea you can drink per day.
