Why buckwheat turns out to be tasteless and dry: one mistake that spoils everything

Buckwheat is, of course, a versatile side dish for every day. It is delicious with a variety of roasts, meat, and fish, and also in a sweet form with milk. To make it really tasty, you need to boil it properly.

The FooOboz editorial team will tell you what mistakes are often made when cooking buckwheat. There is one simple nuance that is worth considering.

How to cook most cereals

To make cereals crumbly and still cook properly, boil them in a 1 to 2 ratio. This means that you need to pour 2 cups of water per glass of product. When the water evaporates, the porridge is ready.

But this does not work with buckwheat

Buckwheat sold in stores has already been processed. To make the cereal brown, it is fried.

Therefore, the product simply does not need to be boiled. All you need to do is pour boiling water over the cereal in a 1:2 ratio. The porridge will absorb all the water. The grains will be intact and definitely not dry.

This buckwheat is ready to eat. But if it is still unusual for you, after soaking, you can put the porridge on the fire and bring it to a boil. Then cover with a lid. Then you can add your favorite spices and seasonings, a variety of fried onions, carrots, and mushrooms. If you want a sweet porridge, add milk and sugar.

Do you need to cook white buckwheat

As for white buckwheat, it hasn't been processed in any way. It must be boiled. It is best to use the product for cereals or soups.