Buckwheat is the most popular cereal, which is distinguished by both nutritional value and usefulness. It has become such a significant product that many buyers are even guided by prices for buckwheat, how prices have generally increased in recent years. And if cereals become more expensive, then this is not good.
Today we will talk about how to cook buckwheat correctly, whether it needs to be washed before cooking, and what you need to know about phytic acid, which is contained in this beloved cereal.
How to cook buckwheat
Someone thinks that rinsing cereals before cooking is optional and even unnecessary. And someone even declares that the washed buckwheat after cooking is not as tasty as it could be.
However, it is difficult to agree with such an approach to cooking, because in any pack of cereals there are many low-quality grains, as well as ordinary garbage. And this applies even to expensive buckwheat from trusted suppliers.
Do not forget that when storing buckwheat in barns, it is often treated with chemical solutions, and therefore it is unsafe to use such a product without thorough rinsing.
Sometimes even fine sand can be found in a bag with cereals, which can not only spoil the taste of the dish, but also damage your teeth. We also note that it is necessary to rinse the cereals not only in order to get rid of debris.
It’s all about the insidious phytic acid found in grains. It does not allow buckwheat to be digested normally, while preventing the absorption of other nutrients: potassium and zinc. And if you are lazy to rinse buckwheat, then porridge from it will be less useful.
Therefore, buckwheat must be washed. To do this, pour the required amount of buckwheat into a saucepan, fill it with clean water and wait a few minutes. The grains will be saturated with water and will be at the bottom, and the debris will float. All that remains is to drain the water.
It is better to rinse several times until the water is clear and clear, without any impurities. By the way, you can try to clean buckwheat with a fine sieve, which will rid the product of fine debris and grains of sand.
It must be said about green buckwheat, which is preferred by supporters of proper nutrition. This product must also be rinsed, and this must be done until the water is clear. After washing, the product must be soaked in boiled water for a couple of hours so that buckwheat sprouts a little – this will make it really useful.
After soaking, buckwheat must be rinsed just before cooking. The fact is that from prolonged contact with water, mucus can form in it, which cannot be used in any way. And only after such purification can the product be heat treated.
It should be borne in mind that sometimes soaking alone is not enough, because heavy debris (like small pebbles) will end up at the bottom. Therefore, it is better to first pour the buckwheat onto a clean surface and remove large debris, and only then rinse.
As for cooking, then it is enough to observe simple proportions of products, where 1 glass of already peeled buckwheat is poured with 2 glasses of cold water. Put the pan on the fire, salt and, stirring, wait until the water has completely boiled away. After that, all that remains is to fill the porridge to your taste. Bon Appetit!