People are divided into two types: some like thick and viscous buckwheat porridge, while others like it crumbly.
This Russian buckwheat, known since time immemorial and beloved by all, came to us from Byzantium, which is why it is also called Greek cereal, and its homeland is the mountainous regions on the borders of modern India and Nepal.
For those who like thick and viscous porridge, it's easier. It's easier to cook, but with crumbly porridge, things are a little more complicated.
Classic proportions
Many cooks determine the required amount of water for cooking cereals by eye.
Other cooks use standard proportions. For example, for crumbly buckwheat, the ideal proportion is considered to be the following ratio of water to cereal: one part of cereal to 2 to 2.3 parts of water.
However, practical cooks do it differently. They determine the ideal proportions not with glasses, but with their fingers.
The perfect ratio
Chefs use a good old method that helped the older generation and continues to help modern cooks.
The idea is simple: pour water two finger phalanges above the level of the buckwheat. This is enough to make crumbly porridge.
