Buckwheat porridge has nothing to do with haute or gourmet cuisine, but mistakes and failures still happen.
The thing is that some people like their porridge to be more grainy, while others like the grain to be properly boiled, which is why there is a lot of advice.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, named the main points of preparing buckwheat porridge.
1. It never hurts to sort out the grain before washing it. This will help remove pebbles and other debris.
2. The cleaned cereal is washed several times, after which you can begin heat treatment.
3. If time permits, you can pre-fry the cereal in a dry frying pan. This technique improves the taste of the finished dish. But the cereal should also be dry.
How to calculate the amount of water
It is enough to remember a simple proportion: for one glass of cereal you need two glasses of water.
Those who like thick and boiled porridge can add half a glass more water.
When to salt and how to cook
Add salt to taste and put the buckwheat on the fire.
After the water in the pan boils, cook the porridge over low heat for 15-20 minutes.
Do not stir the buckwheat while cooking.
When ready, leave the porridge under the lid for 10 minutes. During this time, the cereal will absorb the remaining water. Then you can add butter and serve.
Earlier we told you how to make a delicious rice casserole .
Expert: Julia Arkhipova
