How to cook buckwheat crumbly and tasty. How to cook buckwheat: tips Buckwheat porridge from the core on the water

Buckwheat porridge is a dish familiar to everyone since childhood, which can rightfully be called the “queen of porridges”, since it is very tasty and nutritious. But does everyone know how to cook buckwheat properly? Most will say that it is very simple and does not require much effort. And it’s true, it’s easy to cook buckwheat porridge, but in order to make it as tasty and healthy as possible, you need to know certain rules. And then this dish will rightfully become one of the most favorite among all family members.

So, how to cook buckwheat? It is necessary to strictly observe the water, which should be 1 to 2 (one part of buckwheat to two parts of water). The groats must first be sorted out, because foreign impurities are often found in it, and then thoroughly rinsed with cold water. The pot should be tightly covered with a lid, because the porridge is cooked due to the steam generated inside. In general, when answering the question of how to cook buckwheat properly, it should be noted that some housewives stir buckwheat porridge during cooking, open the lid or add water - this is a mistake that leads to a loss of taste! You can boil buckwheat in water or milk. Most often, the milk variant is cooked for children, although many adults also like milk porridge. However, it is believed that in order to preserve nutrients, it is best to boil porridge in water.

In total, buckwheat should be boiled for 15-20 minutes, until the water is completely evaporated. Moreover, before the water boils, in the first few minutes the fire should be strong, after which it must be screwed on and the porridge should be cooked over low heat. You should not overexpose the porridge on the stove - in this case, firstly, it loses nutrients and vitamins, and secondly, it becomes much less tasty. The widespread opinion that buckwheat porridge needs to be cooked for a long time is erroneous, because it goes back to the time when this dish was cooked not on a modern stove (gas or electric), but in a Russian oven, so the cooking process was much longer .

After the porridge is cooked, you can put it in a warm place (for example, under a blanket). In this case, the porridge will “ripen” a little more without overheating on the stove, and besides, it can be kept hot until served. It is interesting that buckwheat porridge can be both an independent dish (or a side dish), and serve as the basis for the preparation of more complex culinary delights, for example, buckwheat cutlets and casseroles. In such dishes it is very good to use the porridge that has stood in the refrigerator for several days. It is known that buckwheat porridge is very useful for those who want to increase the level of hemoglobin in the body. However, few people know that a freshly cooked dish is much better suited for these purposes. By the way, milk, with which this porridge is often consumed, promotes the absorption of nutrients from buckwheat, so freshly brewed porridge with milk is an excellent option for children and adults. At the same time, as already mentioned, it is better to initially boil buckwheat in water, and add milk to it before serving.

Speaking about how to cook buckwheat properly, one cannot fail to mention cooking utensils. A metal pan (not enameled!) with thick walls, a convex bottom and a tight-fitting lid is best suited for making porridge. Such utensils for cooking contribute to the fact that the porridge is evenly boiled and swells.

Today, buckwheat porridge is perceived by the majority as a side dish for meat (and sometimes fish) dishes. However, a well-known culinary writer in his book “Secrets of Good Cuisine” urges everyone to stop perceiving it as a side dish (in his opinion, salads are suitable for a side dish, but not cereals) and start using it as an independent dish. And for this you need refueling. What can serve as a refueling? Butter, finely chopped eggs (previously hard-boiled), onions and dried mushrooms. Despite the fact that this option is rather unusual, the result is a very tasty and unusual (how appropriate the word “unusual” for buckwheat) dish, so you should definitely try it!

Our ancestors began to use buckwheat in the X century. Then it was called "black porridge", as it was mainly eaten by the poor. The unique organoleptic qualities and useful properties of the product were appreciated much later. Today, buckwheat porridge is desirable on the table in any home, and supporters of a healthy diet are especially fond of it. People who want to lose weight cook it on water. In the same way it is made for a side dish. Knowing how to cook buckwheat on water in a saucepan is necessary for every housewife.

Types of buckwheat

Buckwheat goes on sale in several forms.

Nucleus. This type of buckwheat is whole grains, steamed and peeled. Such cereals are ideal for making crumbly cereals, side dishes.
Prodel (or cut). This is crushed buckwheat. It looks less appetizing and less healthy compared to the core, but it cooks much faster. Smolensk groats, which are finely crushed prodel, can also be attributed to this species. Chopped is suitable for making viscous cereals, casseroles. It is added to meatballs, they make krupenik out of it.
Buckwheat flakes. This is specially prepared or flattened buckwheat, sometimes not even requiring cooking. She is chosen when you need to cook breakfast in a hurry or you need to make a side dish at work where there is no stove. Useful properties in buckwheat flakes are much less than in whole grains or even in the prodela.
Buckwheat flour. Pancakes, pancakes and other similar products are made from it. It itself does not contain enough gluten, so it is always supplemented with wheat flour.
. This product began to appear on sale relatively recently. This is almost completely unprocessed cereal. It is prepared a little longer than the core, but is considered more useful. It is she who is chosen by supporters of a healthy diet, especially those who want to lose weight.

On the water, you can boil the core, and did the green buckwheat. The finished dish can be served separately or served as a side dish for meat dishes.

Features and stages of preparation

To get tasty and healthy buckwheat porridge, you need to know the technology of its preparation.

At the first stage, buckwheat is sorted out, since cases of blackened grains and even pebbles getting into the package are not such a rarity.
The second mandatory manipulation is washing buckwheat. This can be done in two ways. One option: pour buckwheat into a bowl, add water, rub the grains against each other, drain the cloudy liquid. The manipulation is repeated until the liquid drained from the cereal remains transparent. Another option is to put buckwheat in a sieve and hold it under running water.
To better reveal the nutty notes inherent in buckwheat, it is often heated in a dry frying pan (until crackling is heard). This step can be skipped.
Prepared buckwheat is poured with water, salted, brought to a boil and simmered under a lid for 10-30 minutes, depending on its type. Then the pan with buckwheat is removed from the fire, wrapped and left for the same time. Stirring buckwheat during cooking is not recommended.

Recipe for the occasion::

In order for buckwheat porridge cooked on water to be crumbly, it is necessary to correctly observe the proportions and cooking time of this dish.

Proportions

The proportions of water and cereals and cooking cereals are usually indicated by volume. The optimal ratio of buckwheat and water will depend on the type of cereal.

When cooking unground kernels, two glasses of water are taken per glass of cereal.
If chopped cut is cooked, water can be taken 10-20 percent less. That is, a glass of prodel will require a little more than 1.5 glasses of water.
To prepare green buckwheat, you will need a little more liquid than to cook a core. The optimal ratio is 1: 2.5.

How much water to take for the preparation of buckwheat flakes, the manufacturer indicates on the package. Cooking them is often not required, just pour boiling water and wait.

How much to cook

The cooking time of buckwheat is also determined taking into account its variety.

The core is boiled for 15-20 minutes after boiling, then the same time is insisted, wrapping the pan.
Prodel will be ready in 7-10 minutes, but after that it will also need to be insisted for about a quarter of an hour.
Green buckwheat is boiled the longest - 25-30 minutes, but if it is soaked in water for 15-30 minutes, then it will only take 15-20 minutes to cook, that is, as much as the core.

The exact cooking time of buckwheat will depend on the size of the grains and the intensity of heating.

Buckwheat porridge on the water

buckwheat (unground kernel) - 0.2 kg;
water - 0.5 l;
universal seasoning, salt - to taste;
refined vegetable oil - 20 ml.

Cooking method:

Sort, rinse buckwheat, pour into a saucepan. Pour the cereal with clean water, add salt.
Place the saucepan on the stove, bring the contents to a boil over medium heat.
Add oil and seasoning, stir. Turn off the fire. Cover the saucepan with a lid.
Boil buckwheat without stirring for 20 minutes. Remove from stove.
Wrap the pan and wait a quarter of an hour for the grits to absorb the remaining liquid and steam even better.

Buckwheat prepared according to this recipe can be served as a side dish and as an independent dish.

Buckwheat porridge from prodel on the water

buckwheat (done) - 0.25 kg;
water - 0.5 l;
salt, sugar, butter - to taste.

Cooking method:

Rinse the buckwheat, fill it with water, while adding a little salt and sugar.
Bring the contents of the saucepan to a boil. Cook the porridge for 10 minutes over low heat under the lid.
Add oil, stir the porridge.
Remove the pan from the heat, wrap it in a towel and leave it like this for 15 minutes.

Porridge prepared according to this recipe will be a good option for a healthy breakfast. It will be even tastier and healthier if you supplement it with dried fruits. You can add them at the same time as the oil.

Green buckwheat on the water

Cooking method:

Buckwheat, after sorting and washing, place in a saucepan, fill with cool water and leave for 20 minutes.
Add some salt and put the pot on the fire.
Boil buckwheat for 20 minutes after the water boils.
Remove the pan from the stove, wrap it well and wait another half an hour so that the buckwheat has time to reach readiness.

This simple recipe will surely be appreciated by supporters of a healthy diet.

Buckwheat porridge - what could be simpler than this food? Our grandfathers and great-grandfathers boiled the unground egg in water and served it as a separate dish with milk, cracklings, and onion sauce. And now many housewives have such a dish in honor - tasty, satisfying, cheap.

Buckwheat is easy to cook, but some proportions must be observed to make the product appetizing and healthy.

How to cook buckwheat - a classic recipe

To prepare crumbly porridge, take buckwheat and liquid in a ratio of 1: 2. By the way, in the old days, buckwheat was boiled in cabbage brine, diluted in half in water, and subsequently not salted.

Pour a glass of cereal into the pot, fill it with water, put on fire.
Wait until it boils, salt to taste, turn on the gas. Close the pot with a lid.
Cook porridge for a quarter of an hour. Look occasionally into the pot so as not to miss the moment when the water boils to the bottom.
When the volume of the cereal doubles, rises up, and there is no liquid left in the saucepan, the food is ready.

Remove the porridge, put it on the table and wrap it with a warm scarf. After half an hour, serve by adding butter to portioned plates.

How to cook buckwheat according to the Pokhlebkin method

Do you like to experiment? Cook the famous gruel according to the advice of culinary scientist William Pokhlebkin. The peculiarity of the method lies in the strict observance of the time sequence of cooking.

Pour 300 ml of water into a cauldron with a thick bottom, add a glass of buckwheat.
Put on the stove, cook over high heat for 5 minutes until boiling.
Cook for the remaining ten minutes over low heat. Do not remove the lid after the flame has been extinguished. After 15 minutes, turn off the gas and leave the pan on the stove for 7 minutes.

Salt the porridge before serving. A well-known historian recommends eating such buckwheat with ghee, stewed vegetables, boiled dried mushrooms or chopped hard-boiled eggs with green onions.

How to cook buckwheat by steaming

The method is good if you need to have a hearty snack in the morning before a long journey or hard physical work, but there is no time to prepare a full breakfast.

Put the cleaned and washed cereals in a saucepan, pour boiling water, salt, mix. Wrap with a woolen blanket, leave until the morning. In this case, adhere to the proportion - 1: 3, and take a capacious container so that the porridge does not “run away” overnight. The next day, heat up the food in a pan with sunflower oil or adding hot milk to buckwheat.

How to cook buckwheat in milk

Sometimes milk, especially in young mothers, burns even in aluminum pans, and the porridge becomes bitter and inedible. The secret is simple - you need to dilute whole milk with water by half.

Put 150 gr. in a container. buckwheat, pour the same amount of water, cook, stirring for five minutes. Then add 200 ml of milk and cook for another 12 minutes. Season the porridge with sugar.

What can be cooked from boiled buckwheat

If you have leftover buckwheat from dinner or another snack, use it to prepare various goodies according to our advice.

Krupenik with cottage cheese

Buckwheat - all leftovers, combine with three raw eggs, 250 gr. cottage cheese, 70 gr. Sahara. Put the mass on a baking sheet sprinkled with breadcrumbs. Cook in the oven for 30 minutes at 180º. Serve with milk, fermented baked milk or dried fruit compote.

Fish casserole

Take porridge, a can of canned fish, two eggs, fried onions, 2 tbsp. l. mayonnaise. Stir, sprinkle with grated cheese, put in a mold. Bake for 15 minutes. The finished dish goes well with tomato sauce.

Buckwheat

So they used to call pancakes from buckwheat flour, but they can also be made from boiled buckwheat.

Mix porridge with raw eggs, 150 ml of milk, flour until a creamy dough is obtained. Add 0.5 tsp. drinking water, a tablespoon of vegetable oil, 1 tsp. starch. Fry in olive oil until crispy. Buckwheat is delicious with sour cream, honey, thick jam.

So, following simple rules, cook delicious dishes from ordinary buckwheat. Moreover, this food will diversify your menu, and will benefit the whole body.

Cooking buckwheat porridge for experienced housewives does not seem difficult at all. But what if you are a beginner? Then our article will help you. From it you will learn how to cook crumbly buckwheat, how long it takes to cook it, as well as a few little tricks for a successful porridge.

How to cook buckwheat crumbly and tasty

Delicious buckwheat porridge is far from being obtained by everyone, as there are some tricks in its preparation, without which you will not achieve the proper result. Well, well, let's figure out how to cook crumbly and tasty buckwheat, and what you need for this.

Cooking buckwheat porridge is a short, but painstaking process. In order for it to turn out really tasty, it will need to be sorted out. Agree, it is very unpleasant to feel the crunch of a pebble or other foreign body on your teeth?

Before you start sorting out the cereal, you must measure the amount of cereal you need. This is a rather responsible matter, since it should be taken into account that after cooking, the cereal will become two, or even two and a half times more.

The amount of cereal will depend on how many people you are cooking for. For example, one glass of buckwheat is enough for three people.

After you have measured the required amount of buckwheat, sorted it out, the cereal should be properly washed. This is to ensure that all small floating debris is washed out. Rinse the cereal three or four times, this will be enough for its purity.

To make the porridge fragrant, roast the cereal in a pan. Take a dry frying pan, pour buckwheat into it, and fry it until it starts to crackle. It will take you no more than five minutes.

Now we come directly to the moment of cooking porridge. Here the main thing will be the right choice of saucepan.

A little digression. Previously, our grandmothers cooked porridge, how? They took a cast iron pot, poured porridge into it, poured water, and put it in the oven. And the porridge languished there for a long, long time. It turned out delicious, rich, but not boiled porridge.

Of course, now there are no stoves, but there are cast-iron pots, cauldrons, and just thick-walled saucepans. Here they are for us and are suitable for making porridge. Take such a saucepan, pour prepared buckwheat into it, pour water.

A clarification should be made here. We take exactly twice as much water as cereals. Those. you took one glass of cereal, so you need two glasses of water.

Take clean, filtered water, as water with various impurities can give the taste of porridge not at all what you expected.

Now we put the pan on a strong fire and let the water boil with porridge. After it boils, salt the porridge and reduce the heat. Let our porridge sweat over a small fire. Do not open the lid now so that the steam is not lost.

After about twenty minutes, the fire should be turned off. However, the porridge is not quite ready yet. Wrap it in something warm and let it stand for another twenty to thirty minutes. This method of evaporation is no worse than grandmother's stoves.

That's it, your delicious crumbly porridge is ready! Scatter it on plates, add butter and eat.

How and how much to cook buckwheat on water

How much to cook buckwheat on water? This question is asked by novice housewives, who for the first time cook this simple dish on their own and it is important for them to know the cooking time. After reading this article, you can find out about it.

So, buckwheat. The cooking process itself takes no more than twenty minutes. But before that, you must properly prepare buckwheat so that the porridge turns out to be tasty and fragrant. Her recipe will be described below.

one glass of buckwheat;
two glasses of water;
salt, butter.

Before cooking, buckwheat must be sorted out if yours is not too clean. And also rinse well to remove floating debris. It is best to rinse in several waters, so that there is certainly nothing left.

Now fry the cereal in a pan. Usually it is calcined without oil, in a dry frying pan, but we will take a little butter and we will calcinate on it. The grits should crunch a little before you remove them from the heat. But do not overdo it, so as not to get embers.

Now we take a saucepan that suits us in size. Boil water in it, salt. Now pour the prepared buckwheat groats there, follow it until it boils. If foam appears, it will need to be removed.

Reduce fire to low. Porridge should sweat for about twenty minutes on the stove. Do not open the lid, because in many ways the preparation of delicious porridge depends on this.

After this time, turn off the fire, remove the porridge from the stove. Take a warm blanket and wrap the porridge in it, let it stand for another thirty minutes. This will allow our porridge to get enough heat and reach.

When the porridge has stood, put it on plates, put a small piece of butter in each piece and put it on the table. Bon appetit!

How to cook buckwheat for a side dish: a recipe for a buckwheat porridge lover

Buckwheat porridge is a very common dish that hostesses prepare as a side dish. It turns out tasty, fast, healthy. How to cook buckwheat for a side dish, you will learn further.

There are several ways to cook buckwheat porridge, but today we will consider one that retains all the beneficial properties of buckwheat, and when using it, you will get a delicious and fragrant porridge.

What will be needed for cooking?

buckwheat - one glass;
water - two glasses;
salt - ½ teaspoon;
butter - 50-70 grams.

Now how to cook. Grains must be carefully sorted out and washed with cold water. Throw on a sieve (take a fine one so that the grains do not fall out).

Now take a saucepan and pour water into it. Put it on fire and wait for the water to boil. Throw cereal into boiling water, now the water should boil along with buckwheat.

After everything boils, add butter to the porridge and salt. Turn off the heat and put the pot in a warm place. You can also cover with something warm.

The swelling of buckwheat will be completed in forty minutes. Your porridge cooked in this way will be tasty and crumbly. Useful properties of buckwheat during this processing will retain all their useful properties (and there are many of them).

After the time has elapsed, you can pour the porridge into plates and serve. As a side dish, it goes well with meat and fish dishes, as well as vegetable salads, gravies.

Many housewives believe that cooking buckwheat is easy, and you don’t need special knowledge for this. However, the ways we are accustomed to cooking are often wrong. If every housewife knows how to cook buckwheat properly, she will be able to make this dish not only very tasty, but also as useful as possible. Buckwheat contains the elements necessary for good heart function. In this article, you will learn how to cook buckwheat properly, and what is needed for this.

Before cooking, you need to remember one very important detail: the cereal is cooked in a ratio of one to two, that is, you add two glasses of liquid to one glass of cereal. Those who claim that they know how to cook buckwheat properly usually pour water over their eyes. As a result, porridge is either undercooked or overcooked and watery. If a child is fed such a "slur" from childhood, then, as a rule, he develops a persistent dislike for buckwheat porridge.

Now let's talk about the process of preparing this magnificent side dish. There are two cooking methods: boil buckwheat in water and steam. The second method is quite complicated at home and is used mainly by restaurant chefs who put cups of cereal in double boilers. We will cook buckwheat at home, so we are talking about a standard cooking recipe. So, first, the cereal must be cleaned of unopened boxes, debris and rinsed under cold running water. Moreover, it is necessary to take into account the fact that at the very beginning the water will be very cloudy, so you need to rinse at least five times. Pour the washed cereal into a saucepan or pot, pour a certain amount of water. Cook buckwheat for 15-20 minutes, until the water disappears completely. When the water begins to boil, you need to salt it and add a small amount of vegetable oil. When the cereal has completely absorbed the water and swelled, we try it. Add more butter to the finished side dish, cover with a lid and leave for another 15 minutes so that the buckwheat becomes completely soft.

Another way

In addition, there is an option on how to properly cook buckwheat with milk. It is even simpler than the one we described above. To do this, it is absolutely not necessary to cook porridge with milk, since in this case it may lose its taste. In order to cook milk porridge with buckwheat, you must first boil the cereal according to the usual recipe with the addition of salt and vegetable oil. In the finished add butter and warm milk. For lovers of sweeter, you can add sugar or some kind of syrup to the resulting porridge.

To prevent buckwheat from burning during cooking, use a non-enameled pan with a thick bottom and walls. In this case, buckwheat will cook evenly and will not stick to the walls or bottom. Some housewives make a huge mistake by starting to stir the porridge during the cooking process. You can't do this! It is better to simmer after boiling. Buckwheat should boil on its own and reach readiness without outside help.