This grits is a very popular side dish option. In addition, porridge from it is served as an independent dish, for example, for breakfast. To always get a good treat, you need to know exactly how to cook buckwheat in water in a pan correctly. The following are some tricks that will help you make the perfect mess.
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How to cook buckwheat in water in a pan?
In order to properly cook the grits under discussion, several important points must be taken into account at once. First of all, this is the exact cooking time. And also - the amount of bulk and liquid ingredients. Both of these parameters will depend on what consistency of the dish you plan to get as a result.
Time for preparing
The exact cooking time will depend on what result the hostess plans to achieve. So, friable porridge is the fastest to cook, and for a long time - sticky and sticky.
It is most convenient to be guided by the following recommendations:
- Need to make loose cereal? Then, after boiling, the product remains in water for 17-20 minutes. A dish is prepared under a tightly closed lid.
- To get a viscous or semi-viscous dish, it is required to simmer on low heat for about half an hour. Periodically, it stirs.
- To prepare a liquid boiled buckwheat, porridge should be cooked for 40-45 minutes. Best of all - in thick-walled dishes to avoid burning.
- Groats packaged in bags are left on fire for 15-17 minutes after the first signs of boiling appear in water. Any dishes are suitable for its preparation. The main thing is that there is enough fluid.
Buckwheat and water proportions
It is equally important to observe the exact proportions of buckwheat and water. Here you also need to consider what result you plan to get as a result. For a liquid dish at 1 tbsp. dry component is taken 4.5 tbsp. water.For semi-viscous and viscous - 3-3.5 tbsp. liquids. For friable - 2 tbsp.
It is better to take filtered water. Boil it in advance is not required. The indicated proportions are relevant not only for water, but also, for example, for milk or cream.
How to cook buckwheat so that it is friable?
Ingredients: 1.5 cups of buckwheat, 3 cups of filtered water, salt, seasonings and sugar to taste.
- The main secret of a delicious friable dish in the end is the preliminary calcination of cereals. To do this, take a dry cast-iron frying pan, on which buckwheat grains are poured. They are fried without oil until they begin to crack slightly. This usually takes 4-5 minutes. The main thing is not to pour too much cereal into the pan.
- Ideally, buckwheat porridge is cooked in a cast iron or a cauldron. It is filled with water and sent to the fire. The liquid immediately tastes to taste.
- Croup is poured into the water. The mixture is brought to a boil in an open bowl with maximum heating of the stove.
- Then the fire is reduced and the treat languishes under the lid for 7-10 minutes.
- Ready-made loose buckwheat is sweetened or flavored to taste with any seasoning.
A dish with a portion of melted butter or ghee is served. Various sauces, for example, based on tomato paste, will perfectly complement it.
Sack Recipe
Buckwheat in bags makes life easier for modern housewives. This is the same cereal familiar to all - only immediately packaged in portions. Each individual bag is the norm, designed for an adult with an average weight and appetite. For kids, you can safely cut it in half.
Another plus is that the dishes after cooking such treats remain perfectly clean. Buckwheat in the bag will not burn or stick to the walls of the pan. It will be enough to rinse the container with water and put it in a cabinet with clean dishes.
Ingredients: buckwheat bag, rock salt, filtered water.
- 1.5 liters of filtered water are poured into the pan (any volumetric container is suitable). You need to wait until it reaches a boil.
- Immediately after the appearance of the first bubbles on the surface of the liquid, a packet of croup is laid in it.
- Water at this stage is salted to taste. Other additions to the pan are not added. For example, granulated sugar is added to an already prepared treat.
- A packet of 17-20 minutes is brewed.
- Next, the product is transferred to a colander and left over the sink or pan until all excess liquid has drained from it.
- At the next stage, the package is gently cut, and the resulting portion is transferred to a bowl.
- Porridge can be added to taste, add granulated sugar, any aromatic herbs.
A dish is served to the table with melted butter or aromatic sunflower oil. If such buckwheat becomes a side dish for meat with gravy or sauce, then you do not need to add excess fat to the porridge.
How to get sticky buckwheat porridge?
Sticky porridge is usually prepared for breakfast. A viscous delicate dish is especially liked by the smallest gourmets. It does not require the submission of additional sauces and gravy. To prepare this option of treats, you need to know some secrets.
Ingredients: a full glass of buckwheat, 3.5-4 tbsp. pure filtered water, a little olive oil, rock salt.
- First of all, the croup is carefully selected from the garbage and all the excess, after which it is thoroughly washed with running water. Do not bake it in a pan. Otherwise, the product will not break down to the desired viscosity.
- Groats are poured into a stewpan. To make the dish really sticky, you need to take a lot of water - about 2 times more than in the classic version of the recipe. Commonly used are 3.5-4 cups of liquid.
- Water can be immediately salted and poured onto buckwheat.
- The container is sent to medium heat, and its contents are brought to a boil.
- Further, the heating of the plate decreases, the stewpan is covered with a lid, and sticky buckwheat porridge is boiled for about 40-45 minutes.Periodically, it is stirred with a wide spoon.
Ready-made treats are seasoned with quality olive oil.
