Why is it better to steam buckwheat?
What are the benefits of steamed buckwheat? The main positive point when steaming it is due to the fact that this cereal retains the largest amount of useful substances. This product contains an abundance of complex carbohydrates. When they find themselves in the body of someone losing weight, they are digested for quite a long time.
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Description of preparation:
Without wasting your free time, you can cook buckwheat without cooking.
Many people recommend this method of preparing breakfast porridge by pouring boiling water over it in the evening and leaving it at room temperature. For those who like side dishes with more calories, we recommend adding hot melted butter so that the cereal absorbs it. Purpose: For breakfast / For lunch / For dinner / Inexpensive / Family dinner / best at home Main ingredient: Cereals / Buckwheat Dish: Side dishes Diet: Diet food / Lenten dishes / Vegetarian food
Typical cooking mistakes
Overcooked, burnt porridge can result if you do not take into account the following features:
- The choice of the right cookware is important - a cast iron or glass pan with a thick bottom; it is not recommended to cook in an enamel one;
- It is better to add oil to an already prepared dish;
- after boiling, be sure to remove the foam, otherwise it will settle as a brown coating on the cereal;
- if the water ratio, as well as the time, is exceeded - more than half an hour, the porridge will stick together, boil over, and the calorie content will also increase to 150 kcal per 100 grams;
- Pre-frying the cereal in a hot frying pan will help make it crumbly and improve its taste.
Healthy, delicious buckwheat dishes will decorate the table, providing the body with additional valuable vitamins and minerals.
About soaking buckwheat (cooking in cold water)
Hello to all healthy lifestyle lovers! Today we are discussing the ideal way to prepare buckwheat - soaking it in cold water.
Why ideal? Yes, because by preparing buckwheat this way you save health, energy and personal time. And the taste of the resulting buckwheat porridge is no different from the porridge that was cooked. Tested for yourself!
I knew the theory about preparing porridge by soaking (without using boiling or even hot water) for a long time; posts on this topic often appear on social networks. But somehow I never got around to trying it. I even do not know why…
And recently a regular reader, my friend from Dnepropetrovsk, Valentina Shilay (a skilled craftswoman and blogger, whom I wrote about in an article about the connection between creativity and happiness), wrote to me. And she shared her personal positive experience. Valentina's story prompted me to experiment and make a photo report for you.
Regular buckwheat and raw water. Everything is ready for soaking.
So, everything is ridiculously simple. Take a little buckwheat (preferably green, but I only had brown) and twice the amount of water. We combine everything in one vessel.
I prepared one serving (only for myself), because I was not sure whether my husband would like the porridge obtained without cooking. Looking ahead, I’ll say that in the end we “cooked” this buckwheat together: firstly, it turned out delicious, and secondly, I miscalculated a little and ended up with more than one serving.
Buckwheat is filled with cold water. The process has begun!
So. Fill the cereal with cold water (I use clean, unboiled water from a well). Cover with a lid (plate). So what do we do next? That's right, let's do other things!
Soaking buckwheat is in full swing. She soaks, we rest.
