How to cook buckwheat on water or milk: the secrets of cooking

It is useful for housewives to know how to cook buckwheat on a plate or in a multivark. It would seem that there is nothing easier than to cook cereals. But if you do it wrong, it will not be crisp and tasty. Even this familiar to all the dishes have some tricks.

What you need to know about cooking buckwheat?

A lot is known about the benefits of buckwheat. It contains a significant set of vitamins and microelements, which are needed to maintain the normal functioning of the body. Groats help reduce weight, reduce blood sugar, has a positive effect on the cardiovascular system. So it's very useful to have it in your diet. And if you know how to prepare it well, then it will also be delicious.

Those who are interested in how to cook buckwheat, it is worth remembering the basic rules. Most of them concern cooking in the multivarquet.

• It is necessary to sort out the groats before cooking. Although some manufacturers assure the quality of their product, it is better to make sure that the pebbles and grains of other cereals do not fall into it.
• During preparation, stir the buckwheat is not necessary.
• The proportions of water and grains during cooking are 2 to 1, that is, the liquids are taken more than twice.
• Cooking is best in a saucepan with thick walls or a cauldron with a convex bottom. In such a dish, buckwheat will swell more evenly.
• Buckwheat will be more delicious, if after finishing the cooking pot for half an hour wrapped in a blanket.
• Groats are covered in cold water. If you add it to the boiling, then nothing terrible will happen, just the cooking process will take a little longer.
• Buckwheat cooks faster, if you first put it on a strong fire, and after boiling reduce it to an average.
• The volume of cereals in the cooking process will increase by 2-3 times.

Buckwheat on water

How to cook buckwheat on water? Of course, in a multivark it's easier. But it is not always available. In addition, many prefer the taste of food cooked on the stove. Before cooking, the groats should be rinsed several times changing the water. For a better taste, it can be fried in a pan without oil. It is especially desirable to do this with light buckwheat.

It is important to use good quality water. It is impossible to cook a crumbly, delicious side dish if the water is hard, with high chlorine content. It does not help even the observance of all the rules for cooking buckwheat. Suitable filtered water. When there is no filter, you can boil it and add a large spoonful of butter, cream or vegetable, or 4 tablespoons of milk. These measures will help to soften the water.

Then you can start cooking. Observing proportions, the croup and water are placed in a pan. Salt is added to taste. If foam appears after boiling, then it must be completely removed with a spoon. Then the fire is reduced, the container is covered with a lid and left to cook. It is not necessary to interfere, it is not recommended to even look into it in the next 15 minutes. After this period, you can check the state of the dish. It will be ready when the water is completely boiled.

Advice

Salt buckwheat should be at the beginning of cooking.

If desired, add 50 g of butter. It will give the buckwheat a wonderful taste. But if you want to get a more dietary option, then do without it. Now you need to cover the container with a tissue paper, then cover it. And wrap it in a warm blanket. So the buckwheat will languish in a saucepan, as it used to be in the oven. An hour later a wonderful side dish will be ready.

Buckwheat with milk

You can cook the croup by the previous method and pour it with milk. But it's more delicious to add it in the process, then it will become extraordinarily tender. Those who want to know how to properly cook buckwheat with milk, can use the following recipe.

The proportions of cereals and water remain the same - 1 to 2. Half of a glass of buckwheat is enough for one portion. But more milk is added, in the same amount as water. You will also need a little salt and a small spoonful of sugar.

• Begin with the fact that the prepared croup in the pot is poured with the right amount of water.
• On high heat bring to a boil, fill with salt and sugar. Then reduce the heat and leave for 15 minutes. During this time, water should boil away, and the croup should be welded.
• After this, top up a glass of milk. It must be cool. When it boils, the fire should be turned off, cover the pan and let stand for several minutes.
• Now the porridge is ready. If desired, you can add butter.

Technique for cooking buckwheat: a multivarker, microwave oven, steamer

Fans of modern technology is useful to know how to cook buckwheat in a multivark. This unit allows you to reduce the time spent in the kitchen. The delayed start function is also convenient. That is, for example, after returning from a walk with the child will already be waiting for a ready-made side dish. To achieve this, you just need to put the desired delay. It's very simple, but it will be delicious.

1. Prepare the groats in the same way as for cooking in a saucepan: peel, rinse several times, fry.
2. The proportions do not change either. To taste, add a pinch of salt, you can put a bay leaf.
3. All ingredients are placed in a bowl.
4. In the menu you need to select the appropriate cooking mode. In the multivark he is called - "Buckwheat".An hour later, when the croup is ready, a signal will sound.
5. Now you can add a small amount of butter or pour the milk.

Buckwheat cooks in the multivarker longer than on the stove. But it is guaranteed to be crumbly, with the help of technology it is easier to cook delicious.

For cooking buckwheat is suitable and microwave. The ratio of water and cereals is the same as in the multivark. Before cooking, the grain should be soaked in cold water for half an hour. After that, the buckwheat is placed in a vessel of large volume, suitable for use in a microwave oven, poured with water and slightly salted.

The first 5 minutes the apparatus is turned on to maximum power so that the water boils. Then it is reduced to average values ​​and another 10 minutes are prepared. By this time the water should boil. Now we must try the porridge. If it is not yet ready, then add a little hot water and turn on the oven for another 3 minutes. After the completion of the process, it is recommended to allow the croup to stand for several minutes.

In a double boiler, buckwheat can be welded almost the same way as in a multivark. The result will also turn out to be remarkable. Ingredients in the same proportions are added to the bowl. The main difference is to pour water into the base. It will evaporate to form steam. The timer should be set to half an hour.

What not to do when cooking buckwheat?

Knowing how to properly cook buckwheat, you can avoid common mistakes.

• To make the porridge really delicious, we must adhere to the ratio of water and cereals. Cook it until the moment the water boils. Therefore, with excess fluid for cooking, it takes more time. Buckwheat collapses and sticks.
• Use unroasted grains if you need to boil green buckwheat. It is possible and not to conduct additional manipulations, but it will not be so delicious.
• Boiling in enameled dishes. Its surface will not provide an even warm-up, which is needed to make perfect porridge.
• Cooking on poor quality water from the tap: buckwheat absorbs all of its properties.

Buckwheat - this is a wonderful product, which is like even for fans of proper nutrition. If you weld it on a stove, in a multivark or other technical device, adhering to all the recommendations, it will be very tasty. The dish can be served as a garnish for meat products or vegetables, and in the form of milk porridge.

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