Restaurant buckwheat is not only crumbly, but also has a very bright aroma.
Unfortunately, not all people are able to prepare the same porridge at home.
And there is nothing surprising about this: most amateur cooks simply do not know about one interesting chef's trick.
So, professionals use a secret additive, thanks to which buckwheat porridge acquires a special taste.
We are talking about the well-known penny spice.
What to add to buckwheat to make it tasty
According to the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova, professionals use turmeric when preparing buckwheat porridge.
But first we need to talk about preparing the cereal for cooking.
So, dry buckwheat should be rinsed and then heated in a frying pan without oil. Pre-frying will not only help to reveal the taste of the product, but will also guarantee that the porridge will be crumbly.
The fried cereal should be poured into a saucepan and filled with water: for every one volume of dry product, two volumes of liquid.
About 5 minutes before the end of cooking, add the following mixture to the porridge: butter and turmeric (one tablespoon each).
Mix the contents of the pan thoroughly immediately after the above-mentioned components appear in the mass.
The prepared dish should lie in a saucepan wrapped in a towel for at least 15 minutes.
As a result, you will get a luxurious buckwheat porridge: crumbly and incredibly appetizing.
Expert: Julia Arkhipova
