Do you need to wash bulgur before cooking: how to cook cereals

Does bulgur need to be washed or soaked before cooking like other grains? Chefs answer no to both questions, and for good reason.

What is bulgur

Bulgur is pre-dried, crushed and scalded with boiling water premium wheat. The cereal has a low glycemic index and is rich in fiber, potassium, iron and magnesium. Outwardly, it resembles steamed rice. Pilaf, risotto, and soups are often prepared from bulgur.

There are three degrees of crushing bulgur: from coarse and medium, which are used for first and second courses, to fine, which is used to flavor baked goods.

Wash, soak or fry?

Since bulgur is initially produced with heat treatment (scalded with boiling water), it does not need to be washed. To obtain the most aromatic porridge, it is recommended not to wash or soak the grains, but to lightly fry them in vegetable oil. This will reveal their subtle nutty scent.

How to prepare bulgur for cooking according to the chefs' method:

1. Grease the bottom of the pan with vegetable oil.
2. Heat the beans for several minutes until a characteristic aroma appears.
3. Pour in cold water and let cool.
4. Boil the cereal.

For safety, it is still worth subjecting the grains to “water procedures” before cooking, especially if they were sold by weight. Along with the kernel, the bag may contain not only dust and dirt, but also large debris. If the bulgur is packaged in portioned bags for cooking, the cereal is pure.

Rinse the cereal in cold water until it becomes clear. After this, if you have time, dry the grains and heat them in a frying pan with oil.

The magazine purity-en.htgetrid.com found that soaking bulgur is not required, since it already boils quickly. It would be a good idea to keep the crushed grain in water for about half an hour to neutralize the effect of the antinutrients in the composition.

Cooking cereal

For preparation, use the proportions of grain and water 1:2. This applies to both the slow cooker and the saucepan. The average cooking time is 10-15 minutes after boiling. For a multicooker, use the “buckwheat porridge” mode. When adding to soups, keep in mind that bulgur boils approximately 2.5 times.

By the way, if you cook with frying, you can do it in one container. Pour oil into a saucepan, heat and hold the bulgur for 1.5-2 minutes, then add boiling water and bring to readiness.

When the bulgur is ripe, do not rush to remove it from the dish. Cover with a lid and let the porridge sit for 15 minutes. It will be even tastier this way.