Many housewives prefer buckwheat as a basic side dish or even porridge.
The fact is that this type of cereal has several advantages at once.
In particular, it is worth noting the low cost of the product, its excellent taste, and the relative ease of preparation.
However, sometimes housewives make an excellent side dish, where each grain looks elastic and holds its shape. Other housewives get a real "smudge". As it turns out, this is due to the water in which the cereal is cooked.
What kind of liquid should be used for cooking buckwheat?
If you want the side dish to hold its shape well, then putting the groats in cold water is not the best idea. In this case, the buckwheat will simply "smear". The groats actively absorb moisture and become very viscous.
For this reason, experienced housewives wait until it boils and only then add the required amount of buckwheat to the pan.
There is also another trick that will help improve the quality of buckwheat.
Before cooking, the cereal should be kept in cold water for at least ten minutes. In this case, you will be able to prepare an incredibly high-quality side dish.
