A multicooker is not only a device that frees the cook from the need to constantly stand at the stove.
It is also a device that can create certain conditions for preparing a particular dish.
For example, contrary to popular belief, it is advisable to cook buckwheat in a multicooker, and not in a saucepan.
Yulia Arkhipova, an expert in the field of cooking, a chef and a fourth-class baker from the online publication Belnovosti, spoke about the unexpected advantage of the device.
What's wrong with a saucepan?
Most pots do not help create the right conditions for the grain. We are talking about simmering and steaming.
As a result, buckwheat porridge cooked on the stove often does not have the best consistency.
Of course, you can also cook a crumbly side dish in a saucepan. But you have to try really hard: choose a dish with walls of a certain thickness, and also use an oven or stove.
But it is much easier to cook porridge in a multicooker.
What's good about a multicooker
The device has fairly thick walls and a tightly closing lid. Thanks to this, buckwheat is steamed and simmered well in the warmth.
The main thing is to follow all the rules for cooking a dish in a multicooker. They should be presented in the instructions.
The result will be a crumbly and very aromatic porridge.
Earlier, gourmets were told why you shouldn’t break spaghetti before cooking.
Expert: Julia Arkhipova
