Buckwheat FAQ
I could write about how I went to Amsterdam on the weekend (on the bus... 12 hours each way...) or how my computer at work has been reborn as a Linux box (... which, compared to XP, feels like I now have to do everything backwards and in high heels) -- buuuuut both of these require brain power, and that is something I currently lack.
So, instead, here is yet another cooking post -- and it's not even for dessert. Well, not entirely. :D I did promise a few people that I'd explain how to cook buckwheat, so here goes.
BUCKWHEAT FAQ
Q. What on earth is buckwheat?
A. It's a yummy berry, or nut, or fruit, that masquerades as a grain - buckwheat grains are actually called 'groats'. It's not wheat, has nothing whatsoever to do with wheat, and is even completely suitable for gluten-intolerant people. No, I don't know why they called it that, either...
Q. What does it taste like?
A. Like -- buckwheat. You can make it savoury or sweet, though it has a strong nutty, smoky flavour of its own.
Q. How do I eat it?
A. Enthusiastically, and with a spoon. :D You can use it as you would rice for a side dish, especially with meat or poultry, or you can eat it for breakfast instead of cereal or porridge. I like to zap cooked buckwheat in the microwave with a bit of milk and then eat it with a spoonful of sweetened condensed milk. It also works well as a stuffing for vegetables, instead of brown rice.
Q. Where do I buy it?
A. Depending on where you live, there might be several options to try: the wholefoods section of a supermarket (ie where you buy nuts and seeds), a dedicated health food store, or -- generally the cheapest and easiest option -- an eastern European or Chinese grocery store. Not all Asian groceries have it, but every eastern European one will.
Q. So how do I cook it?
A. Same as any other grain (think rice) -- the only difference being that buckwheat is much better if you roast it first. You could buy it pre-roasted (which looks dark brown instead of pale pink-brown), but the flavour is not as good.
To cook it, you'll need a heavy pan, or at least one with a heavy base. Buckwheat is cooked in water at a ratio of about 1:2 (1 cup buckwheat to just over 2 cups water), though you could use more water if you want to it to turn porridgy.
1. Wash the buckwheat to get rid of any impurities: measure it out into the pan, add enough cold water to cover, swirl it around a bit, and drain completely. You can skip this if the buckwheat looks very clean, in which case you can go straight to step 3.
2. Dry it: place on the hob and turn the heat to medium-low. Spread the buckwheat around the pan and leave to dry for a while -- do not be tempted to stir it, it's just going to crumble into flour if you do.
3. After about 10 mins of this, or when the groats no longer stick to one another, add a little olive oil (1 tsp per cup dry buckwheat is usually plenty), and shake it around the pan a bit to coat. If some of the groats are stuck, you can scrape them off with a spoon, but it's easier just to leave them to dry for another minute or two, after which they usually come off. Leave to roast, stirring occasionally, until the colour changes to an even, deep brown. This will take about 15 mins; you can skip it altogether if you don't have time, but it's 15 mins well spent.
4. Add boiling water (twice the volume of buckwheat, or a little more), and stir once to make sure nothing is stuck to the pan. Cover and cook until the water is fully absorbed, 20 mins or so. There is no need to add salt or anything else.
5. When the water is all gone, taste the buckwheat to make sure it's fully cooked -- if it's still a bit crunchy, add another 1/3 cup water, stir, cover and cook for another few mins until the water is absorbed. Turn off the heat and add 1-2 tblsp (salted) butter or margarine. If you use unsalted butter, add a bit of salt as well. Stir in with a fork, fluffing the groats as you go.
6. Ta-daaa! BUCKWHEAT! :D
So, instead, here is yet another cooking post -- and it's not even for dessert. Well, not entirely. :D I did promise a few people that I'd explain how to cook buckwheat, so here goes.
BUCKWHEAT FAQ
Q. What on earth is buckwheat?
A. It's a yummy berry, or nut, or fruit, that masquerades as a grain - buckwheat grains are actually called 'groats'. It's not wheat, has nothing whatsoever to do with wheat, and is even completely suitable for gluten-intolerant people. No, I don't know why they called it that, either...
Q. What does it taste like?
A. Like -- buckwheat. You can make it savoury or sweet, though it has a strong nutty, smoky flavour of its own.
Q. How do I eat it?
A. Enthusiastically, and with a spoon. :D You can use it as you would rice for a side dish, especially with meat or poultry, or you can eat it for breakfast instead of cereal or porridge. I like to zap cooked buckwheat in the microwave with a bit of milk and then eat it with a spoonful of sweetened condensed milk. It also works well as a stuffing for vegetables, instead of brown rice.
Q. Where do I buy it?
A. Depending on where you live, there might be several options to try: the wholefoods section of a supermarket (ie where you buy nuts and seeds), a dedicated health food store, or -- generally the cheapest and easiest option -- an eastern European or Chinese grocery store. Not all Asian groceries have it, but every eastern European one will.
Q. So how do I cook it?
A. Same as any other grain (think rice) -- the only difference being that buckwheat is much better if you roast it first. You could buy it pre-roasted (which looks dark brown instead of pale pink-brown), but the flavour is not as good.
To cook it, you'll need a heavy pan, or at least one with a heavy base. Buckwheat is cooked in water at a ratio of about 1:2 (1 cup buckwheat to just over 2 cups water), though you could use more water if you want to it to turn porridgy.
1. Wash the buckwheat to get rid of any impurities: measure it out into the pan, add enough cold water to cover, swirl it around a bit, and drain completely. You can skip this if the buckwheat looks very clean, in which case you can go straight to step 3.
2. Dry it: place on the hob and turn the heat to medium-low. Spread the buckwheat around the pan and leave to dry for a while -- do not be tempted to stir it, it's just going to crumble into flour if you do.
3. After about 10 mins of this, or when the groats no longer stick to one another, add a little olive oil (1 tsp per cup dry buckwheat is usually plenty), and shake it around the pan a bit to coat. If some of the groats are stuck, you can scrape them off with a spoon, but it's easier just to leave them to dry for another minute or two, after which they usually come off. Leave to roast, stirring occasionally, until the colour changes to an even, deep brown. This will take about 15 mins; you can skip it altogether if you don't have time, but it's 15 mins well spent.
4. Add boiling water (twice the volume of buckwheat, or a little more), and stir once to make sure nothing is stuck to the pan. Cover and cook until the water is fully absorbed, 20 mins or so. There is no need to add salt or anything else.
5. When the water is all gone, taste the buckwheat to make sure it's fully cooked -- if it's still a bit crunchy, add another 1/3 cup water, stir, cover and cook for another few mins until the water is absorbed. Turn off the heat and add 1-2 tblsp (salted) butter or margarine. If you use unsalted butter, add a bit of salt as well. Stir in with a fork, fluffing the groats as you go.
6. Ta-daaa! BUCKWHEAT! :D