Recently, the demand for buckwheat is quite high, due to the very popular "buckwheat diet". Judging by the reviews, it is quite effective and burns fats very quickly, but is this not an incentive for those who, according to advertising, want to lose ten kilograms in two weeks? But in order to eat this porridge, it needs to be cooked, and although it is almost impossible to spoil such a simple dish, there are still some simple recommendations on how to cook buckwheat correctly.
First of all, pick up a suitable pan. Enameled and aluminum will not work, because, firstly, the cereal in them will lose its taste, and secondly, you will not then remove them from burnt grains. The best option is a small cast iron or a cauldron with a thickened bottom and a tight-fitting lid. Such a dish will allow the croup to evenly warm up and swell, and steam will not leave it.
Now let's go directly to the process. Before boiling buckwheat, it must be washed in plenty of water. This will eliminate small pebbles and other debris from the cereal. Although, if you are Cinderella, you can sort out dry buckwheat from garbage with your hands. As for the proportions, if you measure portions, for example, with glasses, 2-2.5 glasses of water are added to one glass of cereal.
Many make the mistake of filling buckwheat with cold water and putting it on fire. This is exactly the way that shows how to cook buckwheat is NOT necessary, although it is possible. But it is best to bring salted water to a boil, into which to pour already prepared and washed cereals. After the porridge boils, tighten the light to a minimum and forget about it for 14-15 minutes. It is not necessary to remove the lid constantly, let off steam and interfere with the porridge, because, in this case, you will have to steam it longer. Only after the water has completely evaporated, you can turn off the stove, but the buckwheat itself should stand in a closed saucepan for some time. You can even arrange a “sauna” for her by wrapping a bunch of terry towels or other “warm” rags around the iron. Also, a small piece of butter will not spoil the porridge, but if you are on a buckwheat diet, then you can’t add not only butter, but also salt to this dish.
And here is another way how to cook buckwheat so that it is tender and crumbly. You can cook it in the same way as described above, but, after boiling water, arrange a porridge not a sauna, but a water bath. In other words, place a pot with buckwheat already cooked in a pot of water, boiling softly on a slow flame (of course, the bottom of the cast iron should not touch the bottom of the pot). In such a water bath, simmer the porridge for 15 minutes.
If you have time, here is a good recipe for you how to cook buckwheat in the oven. From the dishes you will need a clay heat-resistant pot and a frying pan. We heat the oven over low heat. We fill the pot half with washed buckwheat (but not ground), add a little sunflower or butter to your taste, pour boiling water so that the water covers the buckwheat on your finger (you can add a little salt) and, without covering, put it in the oven. Porridge is boiled for 3-4 hours on low heat. When the buckwheat is covered with a crust, the pot needs to be removed from the oven, covered with a frying pan, turned over and in this form sent back to the oven for another hour.
In fact, there are many ways to make buckwheat porridge. Some people fill it with cold water in the morning, and in the evening, having come home from work, they simply bring it to a boil; others prefer to cook buckwheat in a double boiler, others in the microwave, fourth love buckwheat with milk ... In any case, the choice is yours. By trial and error, you will definitely find your own, and therefore the most delicious way to cook buckwheat is this useful and versatile product.