The ratio of how many times buckwheat boils during cooking

Buckwheat is a healthy product, which is consumed as an independent dish or a side dish for meat and fish. To prepare crumbly or viscous porridge, it is important to know in what ratios to take dry cereal and water or milk. Let's look at how to properly cook buckwheat and find out how many times it boils.

How to cook buckwheat correctly

Brief recipe: buckwheat pour cold water, bring to a boil, add salt and cook for 20 minutes, until the liquid has completely evaporated.

Add butter, stir and cover with a warm towel for 30 minutes.

Proportions

For 1 person you will need:

• 1/3 tbsp. cereals;
• 2/3 tbsp. water;
• a pinch of salt;
• 10 g butter.

In such proportions the porridge turns out crumbly. If there is a lot of water, the buckwheat will be liquid; if there is not enough water, it will be undercooked.

Cooking instructions

Step by step preparing delicious buckwheat porridge:

1. Sort and sift the cereal, leaving only whole brown grains.
2. Rinse in cold water at least 5 times.
3. Pour the cereal into the pan and add water.
4. Close the lid, put on the fire, bring to a boil.
5. Add salt and cook for 20 minutes until the water has completely evaporated.
6. Remove from heat, add butter.
7. Place in a warm place for 15 minutes.

If the buckwheat is light, it is recommended to roast it in a dry cast iron frying pan for 5 minutes - the porridge will be more aromatic.

How long should buckwheat boil?

Buckwheat increases in volume and weight when cooked. Changes in these parameters directly depend on the amount of liquid and cooking time.

The ratio of dry and boiled buckwheat

If you take 100 g of buckwheat, add 200 ml of water and cook for 20 minutes, resulting in 400 g of finished product. The ratio of dry and boiled buckwheat is 1:4.

How much does it weigh before and after cooking?

How much boiled buckwheat is obtained from dry cereals?:

• 30 g dry buckwheat - 120 g boiled;
• 40 g - 160 g;
• 50 g - 200 g;
• 60 g - 240 g;
• 70 g - 280 g;
• 80 g - 320 g;
• 100 g - 400 g;
• 200 g - 800 g.

If the correct proportions are observed, buckwheat will be ready after the water in the pan has completely evaporated. There should be no uncooked flour particles in the porridge.

What does boilability depend on?

Cookability is the time during which the cereal passes from a dry state to a ready-to-cook state. This the period depends on buckwheat varieties, dates of sowing and harvesting, processing methods and storage conditions.

The methods of cleaning, sorting, hydrothermal treatment, drying time of raw materials, and the quality of separation of grain from husks and dust all influence. If the production process complies with all standards, the buckwheat will be of high quality.

The boilability of buckwheat is checked at least once a month.. H 125 cm³ boiled water, add 50 g of cereal and a pinch of salt. The container is closed with a lid and placed in a water bath, while the liquid level should always be above the cereal.

After 20 minutes, 5 grains are sampled from the center of the container. Place on a glass surface and rub with another object. The next tests are carried out every 3 minutes until all the buckwheat is cooked.

Cooking time for cereals

In addition to boiling buckwheat in water, there are many other cooking methods.They vary in time and the utensils or techniques used.

On water and milk

To cook in water, 100 g of dry cereal is poured with 200 ml of water. Bring to a boil, add ¼ tsp. salt and wait until all the water turns into steam. Add 20 g of butter to the finished dish and leave the pan warm. It takes 20 minutes to cook and 15 to finish.

Attention! For people with diabetes or lactose intolerance, sweet and milk porridge is prohibited.

For cooking with milk the proportions of the products are the same. The cereal is brought to a boil and kept over low heat until cooked, stirring occasionally to avoid burning. Add a pinch of salt or 1 tbsp to the porridge. l. sugar, as well as 20 g of butter. It takes 35 minutes to prepare.

In a saucepan and slow cooker

For cooking, a saucepan with a thick bottom is suitable so that the heat remains inside longer and the food does not burn. If you cook with water, it will take 20 minutes, with milk - 35.

To cook buckwheat in a slow cooker you will need:

• 1 tbsp. cereals;
• 2 tbsp. water;
• ½ tsp. salt;
• 2 tbsp. l. butter.

All components are placed in a multicooker and filled with water. Turn on the porridge cooking mode. After 30 minutes, the buckwheat is ready.

Loose, viscous and in bags

A crumbly porridge is obtained by cooking the core. It has identical grains that cook at the same time. It is important to pre-rinse the cereal, remove the husks and calcinate it, if necessary.

It is not recommended to stir the porridge during cooking so as not to damage the integrity of the grains. If you follow all the proportions, buckwheat will turn out tasty and crumbly after 20 minutes in a saucepan and 30 in a slow cooker.

If you add more liquid, you will get a sticky porridge. Boil it until tender (about 30 minutes), add oil.

Reference! Buckwheat porridge boiled in a bag doubles in volume.

For 1 packet (120 g) you will need 200 ml of boiling salted water. Cook the porridge until completely cooked (15–20 minutes), take out the bag, cut it and pour the contents into a plate. Add oil if desired.

Conclusion

To make the buckwheat tasty and crumbly, add about 2 times more liquid. If you increase the amount of water or milk, the porridge will be more viscous. The dish is prepared not only at home, but also on the go. Compared to a dry product, boiled grains increase in volume by 4 times.