To get a tasty, light dish, you should know how to cook buckwheat, and in what proportions to take cereal and liquid. There is a classic method and many of its options. For all recipes, general recommendations that are important for washing cereals and the ratio of ingredients are important.
Material Content:
How to cook crisp and tasty porridge in a pan
Buckwheat grains are gluten-free, rich in vitamins B1 and B2, mineral elements. Rinsing cereals is recommended to be washed with water immediately before cooking porridge. This helps to cleanse contaminants and remove particles of the natural phototoxic pigment phagopyrin.
Unfortunately, when washing, a small amount of proteins and carbohydrates is lost, part of the minerals, however, there is more benefit from the water “procedure”.
Correctly cook buckwheat on a side dish
Porridge from buckwheat grains will be friable if you take cereals and water in certain proportions. Buckwheat can be prepared as a separate dish, served with milk, ghee, sweet sauce. Light crumbly porridge is considered a universal side dish for meat, fish, mushrooms. For this purpose, cereals are boiled in water or broth.
Ingredients:
- groats - 1 part;
- water - 2 parts;
- oil - 1 tbsp. l vegetable or 1 - 2 tsp. creamy on 0.5 l of water;
- edible salt - 1 pinch per 0.5 l of water.
Properly cooked buckwheat according to the classic recipe is very easy. Grains need to be washed, and in the process of boiling, do not drain excess liquid.
Cooking:
- Rinse groats, drain water.
- Fry the grains in a dry frying pan without fat, stirring with a wooden spoon, until a pleasant smell, slightly stronger than that of the finished porridge, appears.
- At the same time put a pot of water on the fire, salt, add oil after boiling.
- Dip the cereal in boiling salted water.
- After boiling, reduce the heat by half, cook for another 10 to 15 minutes.
Then cook another 5 - 7 minutes on low heat, so that the remaining water is absorbed into the cereal.
If you cook buckwheat in water according to the classic recipe, then almost always it turns out loose porridge. The liquid is completely absorbed, but the grains retain their shape, do not stick together. It is not recommended to mix porridge until the end of cooking. In a cauldron and a thick-walled pan over low heat, the croup does not burn. Not all recipes are the same, in some buckwheat they offer to mix once or twice.
The proportions of water and cereals
For loose buckwheat, it is required to take 2 cups or 2 ½ cups water for 1 cup of cereal. If you increase the volume of liquid or reduce the mass of cereals, then the porridge will be viscous or liquid.
Cooking “real” friable cereal at first may seem like a daunting task. Not only the proportions of water and buckwheat are important. Need a lid without a hole, tightly covering the pan. The less often it is opened, the less water will evaporate. If steam escapes, the cereal will remain dry.
From grains to broth pass:
- significant amounts of carbohydrates (fourth part);
- up to 4% protein and 2% fat;
- from 20 to 40% of B vitamins;
- up to 30% of minerals.
If you do not drain the broth, then the nutritional value is not lost. On the contrary, after heat treatment, food substances are better absorbed.
How much time to cook buckwheat
To make buckwheat porridge in a 3 liter pan, it will take 20 to 30 minutes.
There is another option.
- First, a dish is prepared according to the classic recipe, about 15 minutes after boiling the porridge, the stove is turned off. At this point, the water level should be below the surface of the cereal.
- Wrap the pan and leave for 30-60 minutes. The cereal absorbs residual water during this time.
Such porridge necessarily turns friable.
Quick option in the microwave
This method should not be abused. High energies can significantly change the structure of molecules of nutrient and bioactive substances of buckwheat. The advantages of the recipe are that you can do without a gas or electric stove.
Ingredients:
- buckwheat - 1 glass;
- water - 1 ½ or 2 glasses;
- salt to taste.
The ability of the grain to swell and the taste of the finished porridge depend not only on the proportions and method of preparation. No less affect the varietal qualities of buckwheat, the degree of maturity of seeds, processing.
Cooking:
- Rinse buckwheat, as in the recipe for porridge in a saucepan.
- Boil water, salt, pour the cereal in a microwave pan with a lid, leave for 20 minutes.
- Pour the cereal with water into the microwave pan.
- Put the dishes with buckwheat in the oven, turning it on at full capacity.
- After boiling, remove the lid from the pan and reduce the power to 600 watts.
- Buckwheat will be ready in 8 minutes.
In a 1000 W microwave, porridge begins to boil after about 3.5 minutes. If the power is 750 watts, then the time to boil is 2 times longer. Subject to proportions and cooking time, porridge becomes crumbly.
It happens that not all water is absorbed into the cereal. In this case, you need to put the pan in the microwave for another 5 to 10 minutes.
Porridge seasoned with butter, served hot. To increase the vitamin value and improve the taste, you can add fresh herbs, spices, onions.
How to cook buckwheat in bags
They say about such products - “instant cooking”. In addition to saving time, they have other important advantages. Buckwheat in cooking bags is pre-processed, it should not be washed and fried. This greatly simplifies the cooking process. The cereal does not burn, it does not need to be mixed.
Packaged buckwheat loses less nutrients, minerals and vitamins.
Groats are placed in bags of food-resistant heat-resistant film. In one cardboard box there are 4 to 5 of them. Build a bag of buckwheat in a pan with salted water for 10 to 15 minutes.He has a cold edge that does not burn his fingers, for which you can get a bag with his hands. You can open it without scissors, after which it remains only to pour the finished portion of porridge into a plate.
Cooking in milk in a slow cooker
Buckwheat porridge in milk is called “down” for a delicate texture. Rinse cereals well before mixing with water in a slow cooker.
Ingredients:
- buckwheat - 1 multi-glass;
- milk - 2 multi-glasses;
- water - 1 multi-glass;
- butter - 1 tbsp. l .;
- granulated sugar - 2-3 tablespoons;
- salt to taste.
In milk porridge, you can not add sugar during cooking. Then to the finished dish served sauce, brewed from 1 cup of milk, 1 tbsp. l sugar, 1 tsp. starch and a bag of vanilla sugar.
Cooking:
- Pour washed buckwheat into the multicooker bowl.
- Add a slice of oil.
- Pour the cereal with milk and water.
- Add sugar and salt.
- Turn on the mode "Milk porridge".
In the slow cooker, buckwheat is cooked by itself, sometimes it runs away, as in the well-known children's fairy tale “Porridge Pot”. To avoid such a nuisance, it is necessary to cook at a temperature of 90 - 98 ° C and grease the walls of the pan closer to the top with butter. Milk is better to use low fat content. Homemade, oily, must be diluted with water.
Steamed buckwheat in a thermos
In order to become a delicious porridge, buckwheat grains need a sufficient amount of water and heat, and even better - water vapor. All these cereals can be provided in various ways. Cooking in a thermos is a convenient option for those in a hurry or outside the home.
Ingredients:
- buckwheat - 1 glass;
- cool boiling water - 2 glasses;
- salt.
Cooking:
- Rinse the grains as recommended in the recipe for loose buckwheat.
- Pour cereal into a thermos.
- Boil water, add salt, pour into a thermos.
Porridge will be ready in 3 hours. You can steam cereals in a thermos for the night. In the morning, such a breakfast is not even necessary.
Important tips and tricks
Buckwheat is one of the best cereals in terms of nutritional value. Grains contain 12 - 13% protein, 3.3% fat, and are rich in fiber, vitamins, and iron. Scientists believe that buckwheat proteins are closer in composition to animals. Unlike true crops, the nucleus does not lack an essential amino acid lysine.
Buckwheat seeds - pseudo-grains, are an alternative to wheat and rye. Buckwheat can be used in the diet of patients with celiac disease. This is intolerance to gluten (a component of cereals).
- It is recommended to choose high-quality buckwheat groats, without impurities, rinse it well under running water.
- Exact observance of proportions and cooking time will help to preserve useful substances during cooking and get a dish of the desired consistency. As a result of heating, water partially destroys the fiber in the cell membranes. But the protein is denatured and better absorbed, like other nutrients.
- First, buckwheat is brought to a boil at high temperature, then it is cooked on the slowest fire until all the water is absorbed.
- Cooking porridge for too long is not recommended. When the natural structure of grains completely changes, buckwheat aroma and taste, for which the dish is so loved, are lost.
Previously, a popular product was considered completely hypoallergenic. More thorough research has shown that buckwheat albumin, globulins, and buckwheat prolamins can cause an unusual immune system response. There is an allergy to flour and porridge from buckwheat grains in young children. Cases of product intolerance are associated with the fact that the body lacks enzymes for the decomposition of certain food substances.
