"Buckwheat is boring? You just don't know how to cook it!" chef Viktor Bagin said in an interview with GQ Russia , revealing a method he learned from the Altai Old Believers.
It turned out that they always fried the cereal in a dry frying pan before cooking.
“It’s like roasting coffee beans – the nutty aroma is revealed,” Bagin compared.
Food technologist Elena Sokolova explained in an article for Health&Food : heat treatment destroys phytic acid, increasing the absorption of iron.
Healthy lifestyle blogger Artem Novikov conducted an experiment: “After roasting, buckwheat stopped being bitter, and my hemoglobin level increased in a month!” Review from social media by @zdorovaya_eda :
"Kids are now asking for buckwheat instead of chips. I can't believe it!"
But critics remind us that some vitamins are lost during roasting.
"Yes, but there are already few of them in cereals. It is better to get less, but absorb more," nutritionist Olga Uspenskaya counters in the podcast Without Pills .
Interesting fact: in Korean cuisine, fried buckwheat is added to desserts.
"It replaces sesame," Chef Kim Chen said on the show "Kitchen Without Borders."
The skeptics muttered: "Extra hassle." But a pensioner from Omsk on the Babushkin Rezept forum cut it off:
"I fried buckwheat for 5 minutes and received a compliment from my gourmet son-in-law. Now he thinks I'm a sorceress!"
