How many times does buckwheat increase during cooking?

All of us noticed how much roughly increases the buckwheat when cooking, but few people thought about the exact numbers, proportions and differences in volume. This unusual, but useful topic will be revealed in this article.

There is a fairly common persistent belief that the longer the buckwheat cooks, the more it increases. And this is most often associated with the fact that during prolonged cooking and staying in water, buckwheat, like any croup, absorbs more moisture than during a short-term stay in liquid. This fact is true, confirmed by many years of experience and attentive gaze of housewives, but practically does not give any information about the proportions of the increase in the volume of cooked buckwheat and relatively raw.

According to consumer reviews of various product manufacturers, an average of 350-400 grams of boiled buckwheat will turn out from 100 grams dry. The ratio of raw / boiled groats goes 1: 4. This figure can be controversial and change, if the croup is held in water before cooking or in the process it is boiled soft. In this case, the final product weighs many times more than the raw.

Another important characteristic is the volume. Dry buckwheat is less than boiled in volume by about 2 times.

In order to measure the exact weight of buckwheat, it is necessary to properly prepare it, which we will discuss in the section below. Finished cereals can increase 5, or even more times, if it is highly digested. A not entirely successful result may be obtained if the water has completely boiled away, but cooking has continued. It was buckwheat, which increased 3 times its personal volume, which may indicate that it was cooked properly and in compliance with all the proportions of both water and the cereal itself.

Finished buckwheat in cooking bags is quite common now. On average, the weight of each bag is 50 grams. This product in finished form should have a weight of 150 grams.

Buckwheat has been a national product for many decades, and it is on the menu of every family. This versatile side dish not only combines easily and tasty with almost any hot dishes, but also has a number of positive properties, such as low calorie, short cooking time and unpretentious storage of this product.

The list of dishes that can be prepared from this product is much longer than that of many other similar cereals: these are porridges, side dishes, combined with any meat, butter, with various dressings, you can even make cutlets from buckwheat and add it to soups additional thickener. It is safe to say that in such a matter as cooking, albeit at the household level, the ratio of products is an important point.

On how to cook buckwheat, see below.