Why buckwheat turns out dry and burns: never cook it this way

Cooking buckwheat is not as easy as it sounds. Buckwheat often turns out to be dry and sticks to the dishes during the boiling process. This is quite tasteless and only spoils the product. Therefore, it is worth paying attention to the mistakes that are often made during the preparation of such a product, and not to make them again.

The FoodOboz editorial team will tell you how to cook delicious buckwheat. There are several important nuances to keep in mind.

Poorly calculated proportions

You can't add ingredients by eye. To make the cereal tasty, you need to follow the exact proportions. Add two glasses of water to a glass of cereal. This is the ideal amount of ingredients.

Too much heat

It is important to take your time when cooking buckwheat. If the fire is too high, the buckwheat will cook quickly, but it will be very dry and impossible to eat.

Adding butter incorrectly

To make buckwheat juicy and not dry, it is important to add butter at the very end of cooking. It will melt and the groats will be very tasty.

What to do to prevent buckwheat from sticking to the pan

Regular baking soda can help you with this. It should be added at the moment when the buckwheat grains begin to swell during the boiling process. The amount of soda should be just a little – on the tip of a knife. Soda not only prevents sticking but also neutralizes the specific smell of the cereal.