Regardless of whether you choose burned groats with an intense taste or more delicate unwashed, the key lies in the proportions, the right technique and a few simple tricks. Find out how to cook buckwheat so that it is loose And thus perfect when it comes to consistency.
Both versions of buckwheat come from the same grains, but differ in taste, aroma and nutritional values. Roasted groats are roasted grains, which gives them a characteristic, nutty aftertaste and a darker color. It is more expressive, but it loses some of the nutrients due to heat treatment.
Unfolded, or natural, has a milder taste and a lighter shade. Because it is not roasted, she retains more valuable vitamins and mineralsas well as a more delicate structure after cooking. Both versions are a great source of vegetable protein, fiber and routine – antioxidant supporting blood vessels.
Let’s start with answering a very important question. Do you have to soak buckwheat before cooking? Soaking buckwheat is not necessary, but it can improve its structure and make it easier to digest. Soaking for several hours (or at night) will make it cook faster, will be lighter for the digestive system and more fluffy. This is especially worth doing in the case of non -smoked groats, which is harder and prepared longer.
If you do not have time to soak, you can rinse the groats with cold water or burn with boiling water – it will remove any bitterness and help you get a better consistency after cooking.
The secret of loose porridge lies in the proportions, appropriate technique of cooking and patience. Here is a proven step by step instruction:
- Choose the right proportions – the ideal amount of water is 2: 1 (two glasses of water per glass of groats).
- Rinse the porridge – rinse it on a strainer under cold water or scald with boiling water to remove excess starch.
- Boil water – preferably with a pinch of salt and a tablespoon of butter or olive oil (this will help you get the loose consistency).
- Add groats to boiling water – pour it gently, do not mix after boiling.
- Cook on low heat – cover the pot and cook on minimal heat for 12-15 minutes until the porridge absorbs all the water.
- Do not mix – this is the key to sleep. Mixing releases starch, which makes the porridge sticky.
- Give her a rest – after cooking, remove from heat, leave under cover for 5-10 minutes. You can wrap the pot with a cloth so that the porridge “comes”.
- Loosen with a fork – at the end gently mix the porridge with a fork to get a sleeping effect.
You already know how to cook buckwheat so that it is loose. So prepared, it is ideally suited as an addition to dinner, salads or stuffing.
Although the basic rules of cooking are similar, Roasted and non -smoked porridge have their specific “needs”. Royed groats cook a little faster and easier to absorb water, so it’s worth making sure that it does not overcook. If you want to emphasize its nutty taste, you can gently cheat it in a dry pan before cooking.
In turn, non -smoked porridge requires a slightly longer cooking time and reacts better to earlier soaking. In both cases, it is crucial to avoid frequent mixing and leaving groats under cover after cooking.
Source: NowowoPuje.pl
