Some gourmets just can't manage to make crumbly buckwheat porridge.
In many cases, this is due to one mistake.
So, a common cause of culinary failure is stirring buckwheat too early.
The garnish becomes “smeared” and loses its crispness.
This point was noted by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
Until what point should buckwheat not be stirred?
This action should not be performed until the water has completely evaporated.
A cook who violates this rule will get a “smudge” instead of a tasty, aromatic and crumbly porridge.
Another secret of crumbly buckwheat
If you want to make your chances of getting crumbly porridge almost 100%, then “process” the buckwheat before cooking.
Fry the cereal in a frying pan.
The procedure should last about five minutes.
Buckwheat that has undergone this preliminary processing will almost certainly make an ideal side dish.
The porridge will not only be crumbly, but also have a very pleasant taste.
Expert: Julia Arkhipova
