Loose buckwheat - a great dish! How to make porridge really tasty? Of course, there are certain secrets and rules, and most importantly - the correct proportions of buckwheat and water, and the most interesting of them are collected here. Now it’s easy to get a tasty dish!
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The ratio of buckwheat and water during cooking
You can’t just pour buckwheat from the packaging and pour water on it, nothing will work. Buckwheat porridge does not cook for so long, but the process requires painstaking care and attention.
Buckwheat groats must be sorted before cooking. It often contains foreign objects - small debris, oilcake, even pebbles.
The next important point is washing. For the cereal to become clean, it should be washed under running water for several minutes, changing the water up to four times.
Buckwheat groats in a pan
Classic - buckwheat porridge, cooked in a saucepan on a regular stove. It would seem that there are definitely no additional secrets. However, do everyone really know how to cook buckwheat in water correctly?
You need to start with the awakening of the aroma! To do this, pour the clean core in an even layer on the pan - without any oil - and calcine. The process takes no more than five minutes - until a slight crackle begins.
Even experienced housewives sometimes forget what proportions of buckwheat and water are required, and someone over the years of cooking has not found the perfect combination. When boiling, buckwheat becomes two, and sometimes two and a half times more than before, and this must be taken into account when measuring the initial amount of cereal. So, a glass is enough for three servings.
To cook delicious buckwheat in a pan, the water should be twice as much. One to two ratio! Lovers of viscous buckwheat should double the amount of water to make the ratio 1: 4. The consistency will be excellent.
It is important to pay attention to proper utensils. It must have thick walls. So buckwheat is steamed and becomes especially crumbly.
The proportions of buckwheat and water when cooking in a slow cooker
Crock-pots appeared long ago, but still remain a new way to do household chores. To prepare porridge from buckwheat in a slow cooker, use the standard "Porridge" mode. However, in order to get a truly tasty dish, proportions must be respected, which correspond to the chosen cooking method. Unfortunately, it’s easy to make mistakes in them, out of habit using those that are recommended for cooking in a pan. In addition, not everyone thinks that the use of modern technology requires a different amount of ingredients.
A slow cooker requires multi-glasses to measure the quantity of products. The right combination: for one multicup of cereals - two and a half multicups of water.
It is then that you get a very tasty dish that will appeal to the whole family.
How to cook cereal in bags
Today, manufacturers with great pleasure facilitate housewives to housewives. The cereals that can be prepared in bags are really convenient, including because the bag determines how much water the cereal can absorb. Thanks to this, you don’t have to worry about how much to use. Nevertheless, the recommended ratio of buckwheat and water during cooking is always indicated on the packaging. As a rule, from one to one and a half liters per sachet. The standard weight of the bag is from 80 to 100 grams.
Pay attention! Although the product is packaged in a bag, it should also be washed before cooking.
It should be noted that the required amount of water directly depends on whether loose or viscous porridge is planned. So, in the first case, the edge of the bag should remain above the water, in the second - the liquid should cover it for two to three centimeters. It is worth paying attention to the shape of the pan in which the dish is prepared. If you have to use dishes with a particularly wide bottom, you may need a little more water.
Packaged buckwheat is not brewed for long. The sachet is lowered into the pan after boiling water, 10-15 minutes of cooking are enough for crumbling, almost 20 minutes will be needed for boiled porridge. When everything is ready, take the bag over the edge - often for convenience, manufacturers make bags so that the edge remains cold. You should wait until the water drains completely, after which it is time to invite the family to dine.
Cooking viscous buckwheat porridge
Buckwheat cereal is perfect when you need to cook a crumbly side dish. For viscous cereals, you need to use cereal or use one of the secrets of experienced housewives - grind grits with a coffee grinder.
Do not forget that before crushing the grits, it must be properly sorted and washed. Grinding should be the one that is already dry. The recipe for viscous buckwheat porridge is very simple.
You will need:
- cereals or pre-chopped cereals - two glasses;
- half a liter of milk;
- butter - not more than forty grams;
- salt or sugar as desired.
Step by step recipe:
- After choosing a pot with thick walls, pour the milk inside and bring to a boil, stirring, to avoid burning.
- Pour the prepared buckwheat without stopping stirring. Cook porridge for a quarter of an hour.
- Add sugar or salt before turning off the dish. At this moment, it's time for butter.
- Leave the porridge to infuse under the lid.
Serve the cooked porridge hot, so it tastes the most.
Culinary advice on how to cook loose porridge
There are some simple recipes that everyone who tastes them will surely like it.
Classic version
Crumbly porridge in a pan, subject to the proportion of buckwheat and water, is obtained without any difficulty. The classic recipe is as follows.
You will need:
- a glass of pre-washed and calcined buckwheat;
- two glasses of water;
- butter - not more than forty grams;
- salt.
Step by step recipe:
- Pour and boil water. Then comes the time to salt it.
- Add the grits. Wait until the water boils again. If foam appears, be sure to remove it.
- Close the lid, reduce the fire under the saucepan to the smallest. Cooking takes twenty minutes.
- Ready porridge is removed from the stove, wrapped. So she should stand for half an hour before serving.
The dish is served with butter.
Cooking buckwheat garnish
This recipe preserves the maximum useful qualities of buckwheat. Cooking it is also easy.
You will need:
- one glass of pre-washed buckwheat;
- two glasses of water;
- butter - about seventy grams;
- salt.
Step by step recipe:
- Pour water into a suitable thick-walled container and place on a stove.
- When boiling begins, pour out buckwheat, if foam appears during the boiling process, remove it.
- As soon as the water with buckwheat boils, add oil and salt, after which the fire must be turned off.
- Transfer the tightly closed pan to a warm place and wrap it additionally. So porridge is infused for forty minutes.
This option allows you to cook in a particularly useful and crumbly porridge.
