When preparing buckwheat porridge, some clever and experienced cooks use one unexpected additional ingredient.
We're talking about... baking soda.
It turns out that this additive can make the side dish much more crumbly and appetizing.
But it is important not to overdo it with sodium bicarbonate, so as not to spoil the taste of the dish.
Yulia Arkhipova, an expert of the online publication Belnovosti in the field of cooking, a cook and a fourth-class baker, spoke about how and why to add soda when cooking buckwheat.
How to add soda correctly when cooking buckwheat porridge
It is important to remember the ratios of the components.
You should only need a small amount of baking soda for a whole pan.
The powder that fits on the tip of a knife is enough.
Sodium bicarbonate should be added to the water immediately after it boils.
There is another important point: if you use soda when cooking buckwheat, do not add a lot of salt: there should be very little of it.
What kind of buckwheat porridge will you get?
Thanks to the addition of soda, the side dish will be crumbly.
In addition, the bitter taste will disappear. But the pleasant taste of the porridge will be revealed to the maximum.
Expert: Julia Arkhipova
