A beginner culinary specialist must understand from his own experience how to properly cook loose buckwheat in water. In our article, we will consider this topic in detail. Everything is done quite simply, and the result is tasty and wholesome food.
General recommendations
These tips are the same for all cooking methods:
- Products Good food comes only from quality products. Buckwheat porridge water needs to be filtered and, preferably, spring water. Moreover, you can’t save on oil, its taste and smell in the finished dish will be very noticeable.
- Time. If experience is still not enough, a clock in the kitchen is needed. First you need to learn how to strictly withstand all intervals, literally in minutes. The good news is not for long. A few repetitions, a careful analysis of the results - and your own way will appear, how to cook buckwheat in water, friable and tasty.
- Instruments. The main thing is a tight-fitting lid. The cereals stewed in a heavy ceramic pot in the oven or oven are the tastiest (remember the cast-iron? They came up with their shape just to make the porridge tastier). For less exotic methods you need to choose cookware with non-stick coating. A thick stainless steel pan is also suitable. It is convenient to cook for a large family in a cauldron; a particularly good result is obtained in a round-bottom dish. Some people insist that there is nothing better than a wok pan for perfect porridge. If possible, you should do without aluminum utensils and never take enameled if the enamel has darkened or cracked. It is better to throw away such dishes, wholesome food in it will never work.
- Number. Only freshly prepared food is good, so it is better to measure the cereal in advance. It is better for beginners to fill in groats and water with the same glass so that an accidental error does not spoil the result. Buckwheat during cooking increases in volume by two to three times. That is, from one glass of buckwheat, three servings of porridge are obtained. In this case, the volume of the pan should be about 1.5-2 liters.
Proportions and features of preparation
Having figured out how to cook buckwheat in water, crumbly porridge from another, more capricious cereal, it will be much easier to cook.
Hard water in extreme cases can still be used, if previously boiled, adding milk at the rate of 1 tbsp. into a glass of water.
Dry buckwheat must first be sorted out, separating it from the specks, husks, pebbles. By the way, for people who do not have enough time to communicate with loved ones, this operation is a great opportunity to chat, while doing common business. Then the cereal is washed several times in cold running water and dried, heating in a pan without oil for 3-4 minutes with constant stirring. Preheating will make the taste and aroma of the finished dish brighter.
Specific recommendations on how to cook loose buckwheat in water should be considered step by step separately for each method.
Cook porridge on a gas stove
On top of the fire, it is more difficult to ensure that the porridge does not turn out wet. On the stove, water from the pan evaporates faster, so it is taken more than with other cooking methods. From this porridge can get boiled. On the stove, it is better not to try to cook porridge from the chop. She is likely to become mashed. For crumbly porridge, you need to choose the core cereal of the first or highest grade. The color of the cereal also matters. Depending on the characteristics of the heat treatment during manufacture, it has a light or dark brown color. The lighter the cereal, the more it digests. Experienced cooks give tips on how to cook buckwheat in friable and tender water.
In a saucepan with a thick bottom, boil 2.5 tbsp. water if the lid fits well. If there is a noticeable gap, the amount of water will have to be increased to 3 tbsp., Otherwise the cereal will not boil and hard mealy grains will remain in the porridge. Salt and boil boiling water 1 tbsp. prepared cereals. Wait until the water boils again, and for 1 minute reduce the heat to medium, remove the foam, mix. After a minute, reduce heat to a minimum, cover and cook for fifteen minutes. Then remove the pan from the heat (do not remove the lid), wrap it and soak in a warm place for another 20-30 minutes.
Cook porridge in a slow cooker
The easiest way to tell how to cook buckwheat on the friable water in a slow cooker (Polaris, for example). But the truth, in this way it is impossible to comprehend the subtleties of the culinary craft.
1 tbsp. cereal first warms up in a multicooker tank without water and oil. Then you need to pour 2 tbsp. water, add salt and mix to dissolve all the salt. Select the "Porridge" mode (some multicookers have a special mode, it is called "Buckwheat"). If the design requires manual time setting, select “40 minutes”. When the signal sounds, the dish will be ready. Now you can open the lid, mix the porridge and serve.
Cook porridge in the microwave
Microwave - convenient kitchen appliances. But the heating process in it is different from the usual. Therefore, you need to know how to cook buckwheat crumbly in water in a microwave oven.
Water in this case has nowhere to go, so it is taken less, 2 tbsp. water for 1 tbsp. buckwheat groats. Cooking time is also reduced. Note that at first they put only half the salt.
Water is poured into a special dish for the microwave, with a lid and brought to a boil at maximum power. In modern stoves, this takes about 3.5 minutes. Old stoves have less power, in which water will boil for 7 minutes. Now you need to remove the lid, pour the prepared cereals, half salt and cook at half power for 4 minutes. Then you need to try the semi-finished porridge and, if desired, add the second half of salt and 1 tsp. oils. If the water has evaporated, you can add 0.5 tbsp. boiling water (in no case add cold water!). Stir, cover again and cook for another 4 minutes.
Ready porridge should be swept. The microwave must be set to minimum power and stand the porridge under the lid for another 10 minutes.
Cook porridge without heating. What do you need?
Supporters of a healthy lifestyle will probably want to know how to cook loose buckwheat in water without heating. The proportions must be maintained very accurately. Under no circumstances should there be a mistake. So, for three servings of porridge you will need
- 1 tbsp. clean dry cereals;
- 1.5 tbsp. boiling water.
The process of cooking porridge without heating
Better take a pan with a thick bottom. You can brew cereals in the same pan where it was fried. Pour the cereal with boiling water, add salt and 1 tsp if desired. butter, mix thoroughly and close the lid. Usually it is recommended to wrap the pan after this, but it has been experimentally established that this is necessary only in a cold house. If the air temperature in the kitchen is not less than 22-24 degrees, it is enough to cover the container with porridge with a towel and leave for several hours. The time for which the cereal will take all the water depends on the quality of buckwheat. Four hours is definitely enough, it usually takes two to three hours. During this time, you can’t look under the lid, and there’s no reason to do anything else to do the cooking.
It is so convenient to cook breakfast. In this case, attention is required only at the beginning. If the process is started correctly, porridge cooks all night by itself. The grains remain completely intact, only from the heat and water on each a small white dot is revealed.
Little conclusion
Now that everyone understands how to cook loose buckwheat in water, the recipes are considered, everyone will be able to translate them into reality in the home kitchen. Porridge can be served with a little sugar, with milk or as a side dish. It is seasoned with butter or vegetable oil, sautéed onions, mushroom sauce. It goes well not only with meat dishes, but also with vegetable stew. The uneaten porridge is perfectly stored in the refrigerator. 3-4 days she retains all her taste and nutritional qualities. You can use it for dressing soup. After all, this porridge is much tastier than millet or rice. Both pancakes and casseroles are prepared from it, and also friable buckwheat, cooked on water, is an important component of some meat dishes baked in the oven.