Buckwheat can be called one of the most popular porridges, which is very easy to prepare.
However, even in this, some people make typical mistakes, which ultimately lead to loss of taste and damage to the structure.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told how not to cook buckwheat.
Refusal to flush
Many people skip this important step. Rinsing buckwheat removes excess starch and any bitterness that may be present.
Buckwheat that is not washed enough may have an unpleasant bitter taste.
To properly rinse buckwheat, use a sieve or a fine sieve with cold water. The porridge must be rinsed until the water becomes completely clear.
Long cooking time
Many people think that buckwheat needs to be cooked for a long time to become soft. However, this is not true. Overcooked buckwheat can become soft and taste less delicious.
Buckwheat is usually cooked for only 15-20 minutes after the water boils. It should remain slightly hard and have a pleasant texture. Overcooked porridge will lose its taste and nutritional properties.
Incorrect proportions
Often, when preparing buckwheat, undefined proportions are used, which can lead to over-salting or under-salting.
Typically, two cups of water are used for every cup of buckwheat. This ensures the ideal water-to-grain ratio and helps produce buckwheat with the perfect texture.
Earlier we talked about what to sprinkle on baked goods to make them look more beautiful.
Expert: Julia Arkhipova
