Buckwheat porridge is a dish familiar to everyone since childhood, which can rightfully be called the “Queen of Porridge,” since it is very tasty and nutritious. But does everyone know how to cook buckwheat? Most will say that it is very simple and does not require much effort. And it's true, buckwheat porridge is easy to cook, however, in order to make it as tasty and healthy as possible, you need to know certain rules. And then this dish will rightfully become one of the most beloved among all family members.
So, how to cook buckwheat? It is necessary to strictly observe the proportion of cereals and water, which should be 1 to 2 (one part of buckwheat in two parts of water). Croup must first be sorted out, because foreign impurities are often found in it, and then rinsed thoroughly with cold water. The pan should be tightly covered, because porridge is cooked due to the steam generated inside. In general, when answering the question of how to cook buckwheat correctly, it should be noted that some housewives stir buckwheat porridge in the cooking process, open the lid or add water - this is a mistake that leads to a loss of taste! You can cook buckwheat in water or in milk. Most often, milk is brewed for children, although many adults also like milk porridge. However, it is believed that to preserve useful substances, it is better to cook porridge in water.
In total, buckwheat should be cooked for 15-20 minutes, until the water is completely evaporated. Moreover, before boiling water, in the first few minutes the fire should be strong, after which it needs to be screwed and cook porridge already over low heat. Do not overexpose the porridge on the stove - in this case, firstly, it loses nutrients and vitamins, and secondly, it becomes much less tasty. The widespread belief that buckwheat porridge needs to be cooked for a long time is mistaken, because it goes back to the time when this dish was cooked not on a modern stove (gas or electric), but in a Russian oven, so the cooking process was much longer .
After the porridge is cooked, you can put it in a warm place (for example, under a blanket). In this case, the porridge “ripens” a little more, without overheating on the stove, and besides, it can be kept hot until served. It is interesting that buckwheat porridge can be either an independent dish (or a side dish), or serve as the basis for the preparation of more complex culinary delights, for example, meatballs with buckwheat and casseroles. In such dishes, it is very good to use that porridge that has stood in the refrigerator for several days. It is known that buckwheat porridge is very useful for those who want to increase the level of hemoglobin in the body. However, few people know that a recently cooked dish is much better suited for these purposes. By the way, milk, with which this porridge is often consumed, contributes to the absorption of nutrients from buckwheat, so freshly made porridge with milk is an excellent option for children and adults. At the same time, as already mentioned, it is better to initially cook buckwheat in water, and add milk to it before serving.
Speaking about how to cook buckwheat correctly, one cannot but mention cooking utensils. A metal pan (not enamelled!) With thick walls, a convex bottom and a tight-fitting lid is best for making porridge. Such cookware makes porridge evenly boil and swell.
To date, most buckwheat porridge is perceived as a side dish for meat (and sometimes fish) dishes. However, the famous culinary writer V. Pokhlebkin in his book “Secrets of a good kitchen” urges everyone to stop perceiving it as a side dish (in his opinion, salads are suitable for a side dish, but not porridge at all) and start using it as an independent dish. And for this you need refueling. What can serve as a gas station? Butter, finely chopped eggs (pre-cooked hard boiled), onions and dried mushrooms. Despite the fact that this option is quite unusual, the result is a very tasty and unusual (how appropriate is the word “unusual” to buckwheat) dish, so it’s definitely worth a try!