Oversalted buckwheat: what to do and how to correct the dish?

Over-salting when creating everyday dishes or culinary masterpieces happens to beginners and experienced hostesses. Buckwheat porridge, popular in Russian cuisine, is no exception. From the created situation come out without losses, if you use the recommendations of professionals.

How to fix over-salted buckwheat when boiling

It is easier to correct an error detected at the beginning of cooking. In the pot add more groats and boiling water in a ratio of 1:2. Another option is to use an absorbent product that absorbs salt. Usually it is a potato, cut into two or four pieces. When the dish is ready, the tubers are removed. They are quite fit to eat.

Ready over-salted porridge is saved in the following ways:

1. Buckwheat is washed in a colander with cold water, transferred to a frying pan, a little boiling water is poured, butter is introduced. Stew on low heat until the water evaporates completely. You can sweeten with sugar to taste.
2. In a bowl in which the cooked cereal, add hot water, boil for a couple of minutes, the salt liquid is drained.
3. Stew over-salted dish with unleavened vegetables. The salt is evenly distributed between the ingredients, the porridge becomes tastier. Carrots, zucchini, onions are suitable for this variant. If you use minced meat, the dish will become tastier, more nutritious.
4. Buckwheat is flavored with a unsalted mixture of boiled hard-boiled and diced eggs (5 eggs/1 tbsp. grits), chopped dill, onion peppers, vegetable oil and ground black pepper.
5. Serve the porridge with unleavened goulash.
6. Fatty products are used, which soften the salt by adding creamy flavor to the dish. Fatty sauce, cream, sour cream are used.
7. They add garlic fried in vegetable oil, the bright taste of which masks the mistake made.

And the simplest option is to boil a portion of new porridge, mix it with the spoiled one. Using the suggested methods, it will not be possible to make a perfect dish, but it will be quite edible. If it is not possible to save the spoiled product, it is not a reason to throw the porridge in the trash. Over-salt will not be noticed in other dishes with more complex recipes.

What to do if you over-salted buckwheat and meat

Over-salted porridge with meat is corrected in two ways. In the first case, more buckwheat and meat are added, in the second - additional products are introduced into the dish:

1. Restore the porridge with unleavened tomato paste.
2. Change the taste to sweeter by adding fried carrots, onions.
3. Serve the dish with unleavened gravy cooked separately or stew buckwheat in unsalted sauce to balance the taste.
4. Dilute cooked groats with meat with green onions, chopped dill, parsley or mushrooms.

Mushrooms, which are combined with meat, buckwheat absorb salt well.

What can be made from over-salted buckwheat

From over-salted buckwheat porridge is prepared:

Juicy meatballs.

For 2 cups of kernels you will need:

• 0.5 kg of oyster mushrooms or mushrooms;
• 2 pieces each of carrots, onions;
• 3 medium tomatoes.

Vegetables and mushrooms pass. Half of the fried products are passed through a meat grinder, mixed with porridge. Formed balls are fried in oil. The second half of vegetables and mushrooms is used to make sauce. Water and tomatoes are added, then boiled for 7-10 minutes. Dip the meatballs into the sauce and stew for a quarter of an hour.

Buckwheat grits with cottage cheese

Ingredients:

• 250 g of cottage cheese;
• 1.5 t. buckwheat porridge;
• 2 eggs;
• 2 tablespoons each of sugar and butter.

In a bowl, the eggs are beaten with sugar, the mass is mixed with the cottage cheese and porridge. The ready mixture is spread out on a baking tray, covered with parchment, and pieces of butter are put on top. Casserole according to Old Russian recipe is cooked for 40 minutes in an oven heated to 180 ° C.

Buckwheat porridge cutlets with potatoes

Five peeled tubers are grated on a fine grater, combined with buckwheat. If the mass is not viscous, add water. Shape cutlets, shifting the stuffing from one palm to another several times. Fry until crispy crust in hot vegetable oil, then steamed under a lid over low heat.

In addition to these dishes, from over-salted buckwheat prepare meat balls with minced chicken or Ukrainian buckwheat pancakes with minced meat, casseroles with egg-milk casserole, delicious pancakes, pancakes with buckwheat batter.

When to salt buckwheat groats

Regardless of whether buckwheat is poured into cold water or boiling water, salt is added when the water with the grits comes to a boil. When ready, a piece of butter is added to the porridge, and the taste is tasted. If it tastes insufficiently salted, add more seasoning, stir and leave it under a lid for a quarter of an hour, until all crystals have dissolved.

Towards the end of cooking it is not necessary to add salt, since the water is almost all boiled, and the groats should not be stirred until they are ready. The salt will distribute unevenly, the dish will be spoiled. In addition, adding seasoning at the end of cooking increases the risk of over-salted.

If the porridge is cooked in a multicooker or microwave, salt is added along with the loading of the main ingredient. When boiling milk porridge, salt and sweeten the milk at room temperature, and buckwheat is poured after boiling.

How much salt to put in buckwheat?

It is impossible to say definitively how much salt to put in buckwheat porridge. It depends on the consistency of the dish, additional ingredients, taste preferences, the degree of salt grinding.

The classic recipe for buckwheat porridge takes 0.5 tsp. of salt per glass of raw groats.

If you are guided by the amount of liquid, you will need 21 grams of salt per 1.5 liters of water in order to get a crumbly buckwheat porridge. To make porridge viscous, 40 grams of sodium chloride are added to 3.2 liters of water.

In order not to over-salt the porridge in the future, use the ingredients in the amount prescribed in the recipe or salt gradually, tasting the taste. There is a high probability of making a mistake with the amount of seasoning, if you use an unfamiliar grind.