Many people cook buckwheat completely incorrectly. They simply pour out the grain, add water and leave it on the fire.
In fact, there are several important nuances in preparing buckwheat.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to cook buckwheat correctly.
In restaurants and cafes, its taste can be very different from homemade.
The fact is that professional chefs follow several important rules, which will be discussed in today's article.
Purity
You can't just pour the cereal straight from the pack into the pan. First, you need to rinse it thoroughly.
The cereal only seems clean. In reality, it contains a lot of dirt and dust.
Therefore, it is necessary to rinse it thoroughly under water. This can be done in a saucepan.
To do this, fill a saucepan with water, rinse the buckwheat and drain the water. The procedure should be repeated 2-3 times.
Volume of water
You need to get enough water to cook the buckwheat properly. You can't just fill half a pan with water and pour the groats in.
Excess water will cause the cereal to overcook. If there is not enough water, the buckwheat may burn.
To avoid mistakes, you should stick your finger in and touch the bottom. The water level should be approximately 1 phalanx of your finger.
Lid
Do not immediately close the pan with the cereal. This is done only after the buckwheat boils. It is not recommended to close it with a lid completely.
To ensure that the cereal becomes crumbly, the lid should cover the pan by about three-quarters.
Earlier we talked about why you should pierce an egg with a needle before boiling it.
Expert: Julia Arkhipova
