Even buckwheat, which is considered a fairly simple cereal to prepare, cannot always be prepared without problems.

If it often comes out after cooking bitter, dry, does not fall apart and also burns to the bottom of the pan, you need to remember and add only one ingredient during cooking.

It is about ordinary baking soda.

Why does this product help to get tasty and crumbly buckwheat that does not burn?

It's all about its properties:

  • helps to eliminate the possibility of burning;

  • gives groats a lush and airy texture;

  • neutralizes the too specific smell of buckwheat, which not everyone likes;

  • cleans cereal grains from scales and debris that are pushed to the surface if buckwheat is boiled in water with soda.

However, you also need to know how to add soda correctly so as not to spoil the dish.

First, you need to cook buckwheat in the classic way until half-ready.

When the grains begin to swell, add a little soda (you will need it literally on the tip of a knife).

If you see garbage or scales on the surface of the water, you need to remove them immediately with a spoon.