Buckwheat special in a Panasonic multicooker

Special buckwheat in a Panasonic multicooker
Category: Dishes from cereals and flour products
Ingredients
Buckwheat 330ml (1 tea glass)
Salt 1 tsp l (slightly less)
Sugar 1 piece or 1 hour l
Water 600ml
Baking soda 1 / 5h. l
Cooking method

Put ingredients strictly according to the list. Rinse buckwheat beforehand. Fill with water, shake the soda over the surface. Switch on MV, "Buckwheat" mode. After the signal, you get out unusually fragrant buckwheat, which can be used as a side dish and as an independent dish.

The dish is designed for 4-5 servings
Cooking time: 1 hour, automatic mode
Cooking program: Buckwheat
Note
I found the method of cooking buckwheat under the name "Tanned buckwheat". Prepared strictly according to the recipe, I did not like it. By the method of tests, I found the optimal proportion of ingredients. The recipe is a search result. Pour soda at the very end of the bookmark. When it was first prepared, soda poured to the bottom: the color of the finished buckwheat was beet-brown, and not to taste. Now I cook buckwheat only in this way. Bon Appetit!!!

[Zhenya]

Zhenya, I believe you and your taste, but I would really like to know what the presence of soda gives when cooking porridge? How can this be explained?

As far as I know, I myself often cook buckwheat porridge in different versions, buckwheat is very well boiled and tastes good as it is

I'm also curious, especially since buckwheat itself already gives such a rare and desirable alkaline reaction for dietetics, why should soda even increase this?

With this method of cooking, the color of the finished buckwheat changes to a more intense one, and the buckwheat itself becomes more aromatic, and not neutral, as with ordinary cooking. The presence of soda in the dish is not felt, and its amount is scanty. Until you try it yourself, you will not understand.

And why is sugar there?

Probably to reveal a brighter taste of the dish ...
In contrast, salt and sugar ...

Rinse the buckwheat beforehand.

But I don't understand what "buckwheat" is ... It's not easier to write buckwheat or buckwheat, after all.

I, too, have always wondered why soda is in buckwheat ... my mother-in-law always cooks like that, as she asked "why?" the answer is, as always, the classic "but we all do it"

[Tanyushka]

my mother-in-law always cooks like that

Tanyushka, and how do you like ordinary buckwheat porridge (without soda) and with soda? Is it different?

But I don't understand what "buckwheat" is ... It's not easier to write buckwheat or buckwheat, after all.

Buckwheat with sausage

Buckwheat with sausage

girls, I'll tell you about soda - my mother has very hard water in the village, and if you don't put the soda, then the potatoes are simply not cooked at all! I was shocked - young potatoes in small pieces, I cooked them for 1.5 hours - they are RAW and tough !!! if she herself had not collided, she would not have believed. and that's why mom adds soda - that's the only way to boil potatoes. apparently, the addition of soda somehow affects the hardness of the water and buckwheat turns out to be boiled and aromatic

It seems to me that this is from the series, when to cook beans, peas ..., to speed up the cooking, it is recommended to add a little soda.

[potato]

girls, I'll tell you about soda - my mom has very hard water in the village, and if you don't put soda, then potato just not cooked at all! I was shocked - young potato small pieces, I cooked it for 1.5 hours - it is RAW and tough !!!

Ludmila! In the style of the first post, you should write kartoch!

Girls, don't be picky. We say: buckwheat, chicken, currant, front door, curb, etc.

And I also cooked this buckwheat, I liked it.

Girls, don't be picky. We say: buckwheat, chicken, currant, front door, curb, etc.

yeah, and also a loaf of bread and a wash

We do not find fault, we just joke, we do not want to offend anyone! Chessword!

The author is "thank you" and will definitely try!
But if it were not for the "buckwheat", then I would not have paid attention ...

yeah, and also a loaf of bread and a wash

We do not find fault, we just joke, we do not want to offend anyone! Chessword!

Yeah, I stumbled upon this topic at night yesterday and smiled at jokes.
Well, where in life without humor!

girls, I'll tell you about soda - my mother has very hard water in the village, and if you don't put the soda, then the potatoes are simply not cooked at all! I was shocked - young potatoes in small pieces, I cooked them for 1.5 hours - they are RAW and tough !!! if she had not collided, she would not have believed. and that's why mom adds soda - that's the only way to boil potatoes. apparently, the addition of soda somehow affects the hardness of the water and buckwheat turns out to be boiled and aromatic

So, maybe you just need to take into account the conditions of the area of ​​residence? Our water, it seems, is also not soft. We filter as much as possible. But the food is cooked normally, boiled as needed. Of course, I understand that baking soda is a relatively natural product. But, in any case, it seems to me that with normal water hardness, this homer in food will be superfluous, just as sugar in buckwheat will be superfluous ...

When the usual tastes have already become boring in order to renew the taste sensations, then why not try it.
You don't have to cook like that all the time. This is me about myself ...

You all have forgotten that there is also "SINN". Our Neva water is soft, and the porridge prepared in this way has a completely different taste, for which, as well as for color, there is no friend. I personally like it. I do not impose a recipe on a mandatory basis.

[chaki2005]

It seems to me that this is from the series, when to cook beans, peas ..., to speed up the cooking, it is recommended to add a little soda.

chaki2005, the latest intelligence data showed that it is necessary to cook beans and peas with salt, then some of the components of the shell disperse better and legumes, in addition to being quickly cooked (especially if they are soaked in salt water for a couple of hours), but it turns out perfect cream peas or beans for details here - 🔗 I now soak and boil with salt

But here you are wrong, legumes always need to be salted at the end of cooking, 5 minutes before the end. "Salt and various acids slow down the digestion of legumes, so you need to salt them at the end of cooking, and season only finished products with sauces. Use to speed up the cooking of legumes baking soda should not be, as it contributes to the destruction of vitamins C, B and significantly impairs the taste and appearance of the dish. " This is a quote from a 1959 cookbook that served as a guide for culinary schools.

read the link that I gave, apparently, in 1959 they really thought so .. but time does not stand still

Lyudochka, I generally do stupidly the old fashioned way. I soak in clean water overnight and ... more ...

But legumes haven't stopped being legumes.

read the link that I gave, apparently, in 1959 they really thought so .. but time does not stand still

I read the link. And Lyudmila did not find any latest calculations on the methods of cooking legumes, which would reasonably prove that you need to do this and not otherwise. I firmly know that in Soviet times, the specialists of the Department of Cooking Technology of the Leningrad Institute of Soviet Trade were not involved in the implementation of myths in life: in those days it was IMPOSSIBLE.

[euge]

euge, I do not agitate anyone, I just write about what I tried - it worked out - I liked it, but how to cook my legumes is an exclusively personal matter of each hostess

[Tanyushka]

Tanyushka, and how do you like ordinary buckwheat porridge (without soda) and with soda? Is it different?

Tanyusha, has a different taste, so that there would be a strong difference, I would not say, but when I ate, especially for the first time, something was wrong and that's it

But legumes haven't stopped being legumes.

And vitamins have not ceased to be destroyed by soda. But many people got diabetes from sugar.

[Tanyusha]

Tanyusha, has a different taste, so that there would be a strong difference, I would not say, but when I ate, especially for the first time, something was wrong and that's it

Thank you, Tanyusha! I already like the most common buckwheat. And I don't need too much soda in my body.
Here, like heartburn, you don’t know what to drink, just not to soda.

You all have forgotten that there is also "SINN". Our Neva water is soft, and the porridge prepared in this way tastes completely different, for which, as well as for color, there is no friend. I personally like it. I do not impose a recipe on a mandatory basis.

Buckwheat is when sowing is in the fields that is. When there is already cereal, then buckwheat. The forum uses, as it were, the generally accepted Russian language, and not small-town dialects.

The forum uses, as it were, the generally accepted Russian language, and not small-town dialects.

I fully support it. Otherwise, we simply will not understand each other.
If there where I grew up they said, instead of cucumbers, gcumbers. Or in the south of Ukraine, in some regions, instead of pumpkin, they say a tavern ... this does not mean how I say and write.
It turns out that we are talking to ourselves.

If you remember, according to the recipe, in addition to about 300 g of buckwheat, 600 ml of water is used. As a result, we have at least 900g of the finished product, which contains 1 cubic meter. cm soda and 5g sugar. These are negligible amounts in comparison with the total amount: what kind of diabetes can we talk about here, when there is many times more sugar in ordinary bread.

in the south of Ukraine in some regions, instead of pumpkin, they say a tavern

Meat in a pub Is it in a pumpkin, or in a restaurant? Or, like, let's go to pumpkin tavern. Or, "At midnight, Cinderella's carriage will turn into pumpkin tavern "

I smelled a lot of soda, just be
The smell mixed with buckwheat

Reproaching the author of illiteracy!
On the question of Greek and buckwheat. I opened Ozhegov's dictionary: "Buckwheat 1. Same as buckwheat. 2. Buckwheat groats. || reduced buckwheat."

"Ozhegov Sergey Ivanovich [9 (22) .9.1900, the village of Kamennoye of the former Tver province, - 12/15/1964, Moscow], Soviet linguist, lexicographer. Graduated from Leningrad University (1926). Pupil of V.V. Vinogradov and L.V. Shcherba Head of the sector of speech culture at the Institute of the Russian Language of the USSR Academy of Sciences (since 1952). One of the compilers of the "Explanatory Dictionary of the Russian Language" edited by D. N. Ushakov (vols. 1-4, 1935-40). Author of the one-volume "Dictionary of the Russian Language" (1949, 9th ed., 1972) The main works are devoted to Russian lexicology and lexicography, the history of the Russian literary language, sociolinguistics, the culture of Russian speech, the language of individual writers (P. A. Plavilshchikova, I. A. Krylova, A. N. Ostrovsky ) and others. Editor of the "Spelling Dictionary of the Russian Language" (1956, 5th ed., 1963), reference dictionaries "Russian Literary Pronunciation and Accent" (1955), "Correctness of Russian Speech" (1962). Founder and editor-in-chief of collections. Questions of the culture of speech "(v. 1-6, 1955-65)."

For a long time Ozhegov S. I. wrote his invaluable works.
Buckwheat-buckwheat, entrance-front door, curb-curb, sausage-sausage, chicken-chicken, loaf-roll - St. Petersburg peculiarities.

You read here thoughts about the "correct" language and you are amazed, as if you are at a literary forum and everyone just expresses themselves literally .... In other topics, as soon as they do not write, and nothing, bothers anyone, everyone understands everything ...
Thanks to the author for the recipe, I can't stand soda in any other form, and I can't hear anything in the porridge and it's very tasty.

In order for the porridge to be fragrant, after washing, the cereals must be well dried in a frying pan.

For a long time Ozhegov S. I. wrote his invaluable works.
Buckwheat-buckwheat, entrance-front door, curb-curb, sausage-sausage, chicken-chicken, loaf-roll - St. Petersburg peculiarities.

The first time I hear "sausage", but in St. Petersburg (Leningrad) I was born and still live. Here is "sausage" - all the time. It looks like "suckers" - an invaluable invention of Matvienko, over which everyone was laughing. Fancy dress (as usual). curb, roll - yes, ours. Kura is more vernacular, it seems to me. And with buckwheat-buckwheat - in general in vain you bother, it seems to me. In addition, in the recipe, just a letter is missing, in my opinion.

The author responded adequately and inserted the missing letter.

I would like to clarify, soda one and a half tablespoons or a fifth of a spoon?

I would like to clarify, soda one and a half tablespoons or a fifth of a spoon?

Well, in the recipe it is 1/5 part, and not 1.5 and a half separated by a comma, which means we take a fifth of a spoon

Thanks to Admin, I generally thought so, but decided to clarify, I want to try.

You read here thoughts about the "correct" language and you are amazed, as if you are at a literary forum and everyone just expresses themselves literary .... In other topics, as soon as they do not write, and nothing bothers anyone, everyone understands everything ...

The author responded adequately and inserted the missing letter.

The author just wanted to share his recipe, and not read reviews about his imaginary illiteracy ... that's why she corrected it to stop all this "bazaar" ..