I saw this on How to cook buckwheat | BBC Good Food
I have some unroasted buckwheat groats. Will they be nice, crisp and edible if I:
If I toast in a dry frying pan, should the heat be on low, medium or high?
For anyone who's interested I added 15g of dessciated coconut to 62g of buckwheat (eighth of a packet) about 3 minutes before it finished simmering. After it finished, I added 0.25 tsp of salt and cinnamon and 13g of sugar. It was quite nice, but I may add a little bit more coconut next time. I think it would have been better with a little crunch hence the question.
I have some unroasted buckwheat groats. Will they be nice, crisp and edible if I:
- Toast in a dry frying pan for 2-3 mins until nutty and fragrant (this adds a roasted flavour to the buckwheat, but you don't have to toast it).
- Simmer in boiling water for 5-10 mins until the grains are tender but still have a little bite.
If I toast in a dry frying pan, should the heat be on low, medium or high?
For anyone who's interested I added 15g of dessciated coconut to 62g of buckwheat (eighth of a packet) about 3 minutes before it finished simmering. After it finished, I added 0.25 tsp of salt and cinnamon and 13g of sugar. It was quite nice, but I may add a little bit more coconut next time. I think it would have been better with a little crunch hence the question.