Preparing buckwheat porridge is not difficult, but achieving its ideal taste and crumbly texture is not always possible. A few simple tips will help turn ordinary cereal into a truly worthy dish.
Rinse the cereal with warm water
Don't limit yourself to removing random debris. The main purpose of washing is to wash away the finest dust from the beans and residual oils after industrial roasting.
Rinse the buckwheat with warm water to prevent dust particles from welding to the grain. Then pour cold water over the washed cereal, bring to a boil, hold for 30–40 seconds and drain the first water. This will make the porridge lighter and more tender.
Soak buckwheat for greater benefits
Soak the cereal for 4-5 hours, adding a tablespoon of lemon juice to a glass of water (apple or wine vinegar will also work). This activates the enzyme phytase, which breaks down phytic acid.
As a result, minerals and vitamins from buckwheat are absorbed much better. You don’t need to cook such cereals at all – they will become ready right in the water. But if you wish, boil it after soaking, it will take very little time, reports “In the Garden of Valentine” (18+).
Observe the proportions and do not stir the porridge
Follow the proportions: one part cereal to two parts water. Choose a pan of the appropriate size – if it’s too big, the water will boil quickly, but if it’s too small, the buckwheat will freeze. After boiling, do not stir the porridge and do not open the lid often to prevent steam from escaping. If the water boils away ahead of time, add only boiling water, carefully along the wall.
After turning off the heat, add a piece of butter, cover the pan with a towel and leave for 20–30 minutes. Heat and steam will make buckwheat especially tasty, beautiful and crumbly.
