Many young hostesses don't assume that earlier before making usual buckwheat cereal, grain was fried in a frying pan. There are several reasons why our grandmothers performed this procedure, and some of them are relevant and now.
Why fried buckwheat earlier
Preliminary roasting is an additional heat treatment. Earlier buckwheat as, however, and other grain, sold вразвес, and it was stored often in crude rooms in linen bags. For this reason grain sometimes dampened, in it a mold fungi, and sometimes bugs and worms actively bred. Therefore roasting in a frying pan helped to kill not so much bacteria how many I promoted removal of an unpleasant odor which is possessed by the grain which is stored in improper conditions.
As the quality of buckwheat often left much to be desired, during this procedure from it separated impurity – accidentally got oats or peas, chose a peel. It is more convenient to do it, having scattered grain on a plain surface. Besides, just bought buckwheat was also tried to be fried, by means of high temperature it is possible to kill eggs of insects that parasites didn't breed in grain in storage time.
To kill insects and the bacteria which lodged in grain it is possible to place it in the freezer for 6 hours. And here it won't be possible to cope with a mold in such a way – to disputes only high temperatures are terrible.
Whether it is necessary to fry buckwheat today
Today situation with grain a bit different. There are practically no frankly bad raw materials in shops. Moreover, the buckwheat packed into beautiful vacuum packages costs not much more, than what it is accepted to call a sechka. Producers in fight for the buyer place more and more great demands on grain, observe all standards of storage and packing therefore probability that in the closed packing bugs will be got is quite low. Therefore in the principle to fry good buckwheat after purchase or just before cooking not necessarily.
The bought buckwheat can be stored both in densely closed tanks, and in packing of the producer, often these bags have a sticky reusable fastener.
Grandmother's recipe
Nevertheless in a frying pan before preparation it is impossible to call roasting of buckwheat the useless procedure. Sharp temperature increase of grain stimulates allocation on its surface of buckwheat oil. For this reason it has a special aroma, porridge becomes friable, and kernels don't boil soft. By the way, many hostesses fry before cooking rice and even oat flakes, the last on their assurances gain pleasant nut aroma. At the same time there are two ways of processing of grain – with addition of a small amount vegetable or a desi or in the dry well warmed frying pan.