ROASTED BUCKWHEAT STRAIN AND ITS TYPES
Buckwheat porridge is a dish familiar to many from childhood. This cereal acquires a golden brown color and a delicate specific taste due to the roasting process in production.
Most often we see this porridge as a side dish for meat dishes; buckwheat porridge with milk or soldier’s porridge with beef stew is also very popular.
Fried buckwheat is found on store shelves of two types: unground and prodel. Kernels are cereals with whole grains, the same one that we used to call the simple word “buckwheat”. It is most often used in cooking. Prodel – crushed groats. It cooks faster than unground, but retains fewer useful properties and is significantly inferior in taste and consistency.
THE FINE OF COOKING A BUNDLED BUCKWHEAT SIDE DISH
How to cook crumbly buckwheat porridge? To cook the buckwheat we are used to for a side dish, it must first be sorted out, removing all the debris and husks, then rinsed. After that, water is poured into the pan and salt is added, and then the porridge is poured. The proportions of cereals and water are 1 to 2. Bring to a boil over high heat, and after boiling, reduce to a minimum and cover with a lid. When all the water has been absorbed, the fire is turned off, butter or vegetable oil is added if desired, and the porridge is allowed to steam under the lid. Direct cooking time is about 15 minutes.
Remember: For a crumbly buckwheat garnish, choose a saucepan with a thick bottom. It accumulates heat, and then distributes it evenly throughout the pan. So it will be possible to avoid overheating and burning in some places, all the cereals will warm up equally. A stainless steel stewpan will cope well with this task, you can also use an enamel pan, but make sure that there are no chips on it.
“Can I open the lid while cooking buckwheat?” – you ask. It may not play a significant role if you open the pan once or twice to check whether the liquid has been absorbed. But you should not abuse this process, since steam comes out of the pan every time you open the lid. But it is he who is involved in the cooking process. That is, frequent removal of the lid from the pan will result in the cereal not being cooked during the recommended cooking time.
“Is it possible to add water during cooking?” It is possible and even necessary. If you see that the cereal has already absorbed the liquid and may begin to burn, and the cooking time has not yet expired, it is better to add a little water. To do this, make a depression with a spoon to the bottom of the pan and pour boiling water in a thin stream. Then close the lid and continue cooking over low heat.
Remember: Buckwheat for a side dish is not stirred during cooking! Exception: viscous milk porridge, which must be stirred periodically.
WHAT DISHES DOES A LARGE BUCKWHEAT SIDE DISH WORK WITH?
With what to serve buckwheat garnish? With meat or meat gravy in sour cream or tomato sauce. Also, this porridge goes well with liver and fish dishes. Buckwheat with fried mushrooms and onions is especially tasty. On fast days, it can be served with a variety of vegetables – it perfectly sets off their taste. You can try your own combinations – perhaps buckwheat will open up for you from a new side.
MILK BUCKTHORN AND FEATURES OF ITS PREPARATION
For the preparation of milk buckwheat porridge, a mixture of water and milk is used equally. For 2 parts of milk, 2 parts of water and 1 part of cereal are taken, that is, 4 parts of liquid to 1 part of cereal. The proportions of liquid in milk porridge, depending on the desired thickness, may vary. For example, 3 parts of liquid to 1 part of cereal. Here, as they say, is a matter of taste.
It is also interesting to combine milk buckwheat porridge with honey.
Important: When boiling cereals, the golden rule applies: salt and sugar into the liquid, before the cereal falls asleep. This is necessary so that the finished porridge is evenly sweet or salty. The salt and sugar will dissolve in the water and you will be sure that the sugar grains will not unpleasantly grind on your teeth.
GREEN BUCKWHEAT IS A NEW VARIETY?
Recently, in addition to the usual brown buckwheat, green buckwheat has also appeared on our shelves. “Is this some new variety?” – you ask. Of course not! It’s just that buckwheat groats familiar to us are fried, and not heat-treated groats are green.
It is this green buckwheat that nutritionists call the most useful. It is advised not to cook it in the usual sense of the word, but to soak it for a period of 4 to 12 hours. The taste of this product is different. It is quite neutral and does not have that piquant nutty aftertaste that is characteristic of roasted buckwheat.
What kind of porridge to cook – the choice is yours. You just need to figure out how to choose it correctly.
SECRETS OF SELECTING BUCKWHEAT GROUPS
Standing at the counter in the store, pay attention first of all to the packaging of cereals. It should be intact, no damage. In buckwheat, as in any other cereal, if the pack is torn, pests can start during storage. Therefore, we carefully examine the packaging. Next, we look at the date of manufacture – the closer it is to the date of purchase, the better. Fresh groats are more aromatic, and those that have been stored for a long time have an unpleasant rancid taste.
Next, we examine the cereal itself. The grains should be approximately the same size. The color of the cereal can range from golden brown to deep brown. Remember, the brighter it is, the more the cereal was fried, which means the taste will be brighter and more intense. If buckwheat is overcooked, then this taste will simply overwhelm all the others in the dish. Therefore, preference should be given to not very “ruddy” croup.
You also need to pay attention to the fact that the pack should contain as little impurities and all debris as possible – in the end, you will have to sort it out. Before cooking, buckwheat must be washed to get rid of dust.
By following these simple tips, you will be able to choose an excellent cereal! All that remains is to cook delicious and aromatic buckwheat porridge!