Buckwheat has a bright taste, and it is also very filling, so it is often used to prepare various dishes.
If you want the dishes you cook to be even tastier, use the secrets of cooking buckwheat, which were shared by the expert of the online publication BelNovosti, chef Yulia Arkhipova.
How to cook buckwheat more deliciously
It is worth starting with the choice of product. So, when you find yourself in the store, give preference to first-grade buckwheat, since it is the largest and cleanest.
Many cooks pre-fry the groats before cooking, and this is correct. And if you add a crushed clove of garlic to the pan, you can make the taste of buckwheat even brighter.
Want to make crumbly buckwheat as a side dish? Use the following proportions: 1 cup of cereal to 2 cups of cold water. Viscous porridge is prepared from 3 cups of water and 1 cup of cereal.
Buckwheat is always cooked on low heat under a lid.
There is no way to make a tasty dish if improperly stored buckwheat was used to prepare it. Please note that this product should be stored for no more than 3-4 months after opening the package, since after this time the buckwheat dries out and loses its taste.
Finally, we will share one more way to cook buckwheat: instead of boiling it, you can steam it with boiling water. To do this, pour 1 cup of buckwheat with 2 cups of boiling water or broth, cover with a lid and leave in a warm place for several hours.
Expert: Julia Arkhipova
