It should smell like nuts, melt in your mouth and crunch between your teeth. But too often, what you get instead is a featureless mass that even the cat ignores.
It's all down to five mistakes that 90% of kitchen enthusiasts make.
Cereals in a dusty fur coat
Buckwheat that is not washed before cooking is the main enemy of aroma. The remains of dust and starch turn the broth into a cloudy jelly, and the grains stick together like paper.
It is enough to rinse the cereal under cold water 2-3 times to make the porridge airy.
Water - friend or foe?
Did you pour the buckwheat "by eye"? In vain. The ideal proportions are 1:2 (a glass of cereal for two glasses of water).
If there is not enough liquid, the grains will remain oaky. If there is too much, you will get a mush.
And yes, boiling water won’t help here: pour cold water over the cereal so that the heat is distributed evenly.
Patience versus spoon
The temptation to stir the porridge while it's cooking is great, but that's what turns it into paste. Closed the lid? Forget about the spoon for 15 minutes.
And after turning off the stove, do not rush to put it on plates - let the buckwheat “rest” for 10 minutes under a towel.
This is when the grains will absorb the remaining moisture and become perfectly crumbly.
Try following these rules - and even simple buckwheat with butter will seem like a gastronomic revelation. And if you add fried onions or mushrooms, your guests will think that you have taken a master class from a Michelin chef.
