How to cook buckwheat porridge correctly?
It would seem that the answer to this question has long been known to all gourmets.
But if you seriously analyze the culinary procedure, it becomes clear that difficulties can arise already at the start of creating a popular side dish.
Have you ever wondered what kind of water to pour buckwheat into - cold, hot or boiling?
No? In vain, because this moment is very important!
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, helped to understand this difficult culinary moment.
What kind of water to pour buckwheat into
If you think that there is one correct option, you are deeply mistaken.
In some cases, the cereal should be poured into cold water, and in others - into hot or even boiling liquid.
So, if your goal is to get a homogeneous porridge, then put the buckwheat into water that has not yet begun to heat up.
Due to the cold liquid, the cereal will simmer. As a result, it will boil normally.
But if you want to make crumbly porridge, then pour the product into already hot water. Or better yet, into boiling water.
In this case, the starch will be "scalded". The surface of each grain will become dense. At the same time, the buckwheat will become soft inside.
In other words, the dish will acquire that very crumbliness that a gourmet expects to appear.
Expert: Julia Arkhipova
