Why Buckwheat Turned Out Dry: 5 Common Mistakes When Cooking Porridge

Buckwheat boasts not only a pleasant taste, but also a large amount of benefits contained in it.

In addition, people love the cereal because it is easy to cook. However, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova, it is just as easy to spoil the porridge, and as a result, you get a dry and tasteless side dish.

Don't buy steamed cereals

Cooking steamed buckwheat takes about 5 minutes, and that's where its advantages end. It will taste a little different than usual, and its benefits will be reduced several times.

Don't cook buckwheat right away

Before cooking, it is recommended to fry buckwheat in a frying pan - with or without vegetable oil. As a result, you will get a much richer and more aromatic dish.

Do not use cold water

After frying, the cereal needs to be filled with water, not cold, but hot, so that hot steam is formed, which will steam the buckwheat, because, as you know, the most delicious porridge is the one steamed in a saucepan over low heat.

Cook in a tall saucepan with a narrow bottom.

Using a wide saucepan is another mistake. You need a tall saucepan with a narrow bottom - this, again, is necessary so that the porridge is steamed and turns out tasty and crumbly.

Do not open the lid

You should not lift the lid and stir the buckwheat porridge while it is cooking – instead, set a timer for 10-12 minutes and do not remove the lid from the pan during this time. This number of minutes is enough for the porridge to steam and become tasty. Do not worry – if you turn on the flame at low power, the buckwheat will not burn.

For reference

Buckwheat porridge is a porridge made from buckwheat grain, a popular dish in Russian, Belarusian, Ukrainian, Lithuanian and Polish cuisines.

• Related news:
• buckwheat
• buckwheat groats
• culinary mistakes
• cereals
• 22 November 2024

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