Buckwheat does not always turn out to be as tasty as it should be, since some housewives do not know the basic tricks of preparing this cereal.
If you use some techniques, the porridge will always turn out perfect.
What 5 rules for ideal buckwheat should you remember?
Choose good cookware
Not every container is designed for cooking buckwheat porridge. Therefore, it is worth choosing the most optimal option based on the "requirements" of the cereal.
First of all, it is worth remembering that the container should not be large. The second important point is that the dishes must have sufficiently thick walls.
It is these characteristics that will allow the cereal to be simmered rather than cooked in a classic manner.
Instead of rinsing
Everyone knows that buckwheat needs to be washed thoroughly before cooking in order to make a tasty porridge from it. It is also recommended to sort the product for various debris.
But you can simplify your task. To do this, pour buckwheat directly from the pack into a cooking container, let it boil for literally a few minutes. At this point, remove the debris that floats to the surface.
Then drain the liquid and cook the cereal again in new clean water.
Proportions
The classic rule is that cereal and water should be taken in equal quantities. However, experienced cooks are sure that this rule is not entirely correct.
If you want to get the perfect buckwheat porridge, then take one part of cereal to one and a half parts of water.
Lid
Buckwheat does not like to be "peeped at", so do not remove the lid and evaluate the cooking process. You just need to mark the required time and wait.
Don't eat right away
With buckwheat porridge, you need to be consistent and delicate. After you turn off the heat, do not immediately start tasting.
It would be wiser to wait about 15 minutes and only then begin serving and consuming.
