What water to throw buckwheat into: boiling or cold
Buckwheat porridge is a hearty, healthy and affordable dish. However, in order to prepare crumbly and rich in taste, buckwheat, you need to take into account several important points. And first, to understand in which water to throw buckwheat - boiling or cold. You will receive detailed answers to this and many other questions regarding cooking buckwheat in our article.
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A little about the beneficial properties of buckwheat
Buckwheat is not only tasty, but also rich in useful compounds, as well as dietary fiber. It nourishes the body and cleanses the intestines. This is the only cereal that contains choline, a vitamin responsible for the functioning of the central nervous system and the brain.
Reference. Buckwheat kernels contain polyunsaturated fats, which improve metabolism and lower blood cholesterol levels. The cereals contain the flavonoids quercetin, orientin, vitexin, isovitexin, which prevent the development of cancer cells.
Nutritionists recommend buckwheat as an effective dietary product. Practitioners of healthy eating programs based on buckwheat manage to lose several pounds in 1-2 weeks without harm to health.
The useful properties of the product also include:
- normalization of the gastrointestinal tract;
- strengthening the heart muscle and blood vessels;
- elimination of the risks of developing varicose veins.
Thanks to its high magnesium content, buckwheat is a natural antidepressant.
How to cook buckwheat correctly
To make the porridge tasty and crumbly, you need to choose high-quality cereals, decide on the choice of dishes and the sequence of actions.
It is recommended to sort out cereals from debris and unrefined grains. Even in expensive cereals, sometimes small stones come across, which, if they hit the tooth, will cause a lot of trouble.
A dish with a thick bottom will be the best option. It will provide the optimal amount of steam for cooking the porridge.
To speed up the process, buckwheat is soaked for a couple of hours before cooking. Having absorbed water, the cereal will cook much faster.
The correct ratio of buckwheat to water is another important aspect. If there is a lot of liquid, the dish will look like soup, not porridge. If there is not enough water, it will boil away and the groats will burn. One glass of buckwheat for one and a half glasses of water is the optimal ratio, at which the best result is achieved.
The groats are added only after the liquid has boiled. Even if the buckwheat was previously soaked, when immersed in cold water, the kernels will become limp, which will negatively affect the friability. When the cereal is in boiling water, the temperature is reduced to a minimum, and the container is covered with a lid.
Maintain a uniform boil. Buckwheat should not boil, but only slightly languish. The average cooking time with this approach is 20 minutes. When the porridge has absorbed all the water and looks crumbly, it's time to finish cooking. During the cooking process, do not open the lid and stir the contents of the pan. In the porridge, steam passages should form on their own, which affect the friability of buckwheat.
After the end of cooking, you can give the porridge "to reach". For this, the dishes are wrapped in a towel or blanket and left for half an hour - the taste of the dish is noticeably improved.
Features of steamed buckwheat
Heat treatment has a positive effect on the taste of the dish, but has a destructive effect on those contained in the products useful material. Buckwheat is no exception.
When cooking a product amount of fiber in grains is reduced by almost three times, and there are almost no vitamins. While in steamed cereals, they are contained in full.
You can brew buckwheat in different ways. The basic rule is thorough rinsing of cereals in several waters.
Attention. The groats must be clean.
Use boiled or bottled water. It is not recommended to fry the grains before soaking.
The best thing steam buckwheat for the night. To do this, in the evening, rinse 1 glass of cereal and pour it with 2 glasses of boiling water in the selected container. Cover, wrap in a blanket or towel and leave in a warm place overnight. By this time, buckwheat will swell, become soft and crumbly, almost indistinguishable from boiled product.
You can use warm or even cool water instead of boiling water. However, keep in mind that in this case, the grains after infusion will be denser and more elastic.
Buckwheat is soaked not only in water, but also in fermented milk products, for example, kefir. It improves digestion and enriches the body with vitamins. Kefir should be at room temperature. They are poured with washed buckwheat in a 1: 1 ratio. After a few hours, such buckwheat can be eaten.
The duration of infusion depends on the quality of the food, environmental conditions and taste preferences.
Tips and tricks for making delicious buckwheat
In order for the cereal to fully reveal its taste, and the resulting dish is a pleasure, follow these simple recommendations:
- It is better to ignite the cereals before cooking. This is done in a dry frying pan, without oil. The taste of such buckwheat will be more intense and bright.
- Choose a lid according to the size of the pot: it should fit snugly. During cooking, the lid is not removed, the porridge is not stirred.
- After the cereal has absorbed all the moisture, the cooking temperature is reduced. If, after cooking, let the porridge stand with the lid closed, the taste of the dish will improve.
- Porridge it turns out satisfying and tasty if you add finely chopped raw onion during cooking. It is thrown into the pan 10 minutes after the start of cooking, after which the container is closed with a lid. You can also add dry mushrooms, pre-chopped.
Council. You can saturate the taste of porridge with fried onions, chopped boiled egg and butter. Supplements are best administered while the porridge is puffing up. Then leave it for another 5 minutes - soak in the smell.
Adhering to the above simple rules, you will prepare an exquisite and unusual dish from ordinary buckwheat. With regular use of buckwheat, the intake of vitamins and minerals into the body is ensured.