How and how much to cook buckwheat so that it was delicious

How much to cook buckwheat, so that it turned out completely ready, but at the same time did not become "smeared"? Loose cereal is obtained when the technology of cooking is observed.

First of all, the jerry is washed several times in a sieve or colander with small holes to clear water, then put in a pan and poured with water to cover the croup with a layer of 2-3 cm. Now cover the dishes with a lid, switch on a strong fire and wait until it boils . As soon as this happens, the gas can be lowered, the lid removed and the buckwheat added, after which it will only be necessary to wait for all the excess water to boil. It usually takes 20 minutes, stir the rump occasionally to see how much water is left in the middle of the pan. When it does not remain - you can turn off the fire and allow the porridge to stand for 15 minutes to make it crumbly.

There is an opinion that the main question is not how many minutes to cook buckwheat, but how much to pour water. It is believed that 1 cup of dry cereals should be added 2 cups.

Not always failures with garnish or porridge happen due to the fact that the landlady does not know how much to cook buckwheat, much depends on the cereal itself. A low-quality kernel is brewed unevenly: a part of the grains turn into "mash", and the second remains rigid. If you get such a dish - just change the manufacturer of the product: most likely you did not get the best product. Ask from friends and acquaintances what firm they prefer, perhaps someone else's experience will be useful.

Many are also interested in how much to cook buckwheat so that it does not burn out. Here the essence is not in the cooking time, but in how much water is in the boiling pot. If it is not enough, it is better to add hot from a teapot that the bottom layer did not remain dry. Just do not overdo it - excess water will lead to the fact that buckwheat excessively boil, and this is not loved by many.

An excellent ancient way to make a delicious porridge is as follows. Cooked in a traditional way, the croup after the end of cooking is placed in a warm place, for example, in bed, wrapping the pan with blankets for 20 minutes - half an hour. In this case, it is not so important how much to cook buckwheat, because even half-baked groats will reach the desired state during this time. In addition, when served on the table, the kernel will remain hot, as it has just been removed from the fire.

Buckwheat porridge is an extremely useful dish. Those who prepare it rarely or not at all, it is necessary to reconsider their position. First, in this croup is high content of minerals and iron, secondly - this culture can not be genomodified: scientists are still unable to crack the genetic code of buckwheat and make it change its nature.

True, you can not call jadrice a quick dish. It is important to take into account not only how much time to cook buckwheat, but also the time that goes to the grooming of cereals. If the volume is large enough, it is possible to feel like Cinderella. Some manufacturers sell products almost perfectly clean, without foreign impurities, however, it should be looked at for randomly caught small objects: not only unclean grains, but also pebbles, twigs and other things. After that, for a special taste, the washed buckwheat is roasted for several minutes in a clean frying pan without adding oil. There the croup dries up and starts to crackle - you can put it in a pot and pour it with water.

Buckwheat porridge - a traditional Russian dish, in no other country it does not enjoy such popularity. And not so many countries grow buckwheat - the harvest from a hectare of land is much less than that of other cereals, which reduces profitability. Nevertheless, fans of this tasty and healthy dish is very much, so the ability to properly cook buckwheat will not be superfluous for any mistress.