Tasty and useful porridge porridge: cooking rules

Remembering about his childhood, not only friends, games, pranks come to mind, but also gastronomic fads of parents. Probably everyone was forced to eat pearl porridge, and memories of slippery, viscous and incomprehensible tastes of water cause shudder even in adulthood. In fact, this groats are very healthy and nutritious, and if you do not like a pearl barley, then you simply do not know how to cook it.

In order not to torture now your children with such a useful but disgusting porridge, be sure to read our article in which we will talk about the correct preparation.

What is the use of pearl barley

Not every adult will voluntarily and tastefully eat such a dish. And all because the traditions of cooking that existed even in Ancient Rus have been largely forgotten. And in fact even in those ancient times perlovka was one of the favorite dishes.

By the way, it will be interesting to learn that in nature there is no such cereal. In fact, the barley is the grains of barley, peeled. And the name of the croup was given by our ancestors, to which the shape of the grain resembled a pearl, or, in the language of that time, pearl.

But how to cook it correctly?

• cook the porridge as a buckwheat, will not work. That is, the dish, of course, will be prepared, but it will be precisely that incomprehensible consistency that everyone does not like.
• know that the pearl barley is brewed longer than regular cereals. On a standard gas cooker it will have to be cooked for about an hour, but the result will be worth the time spent. If you are in a hurry, you can cook porridge at least thirty minutes, and then wrap it in a warm blanket.
• If you want the seeds to be whole, you can fry them a little before cooking.
• a mandatory condition: the groats need to be soaked for about 12 hours, so it's better to do it in the evening.
• Especially delicious comes pearl barley, cooked in a water bath. But for this you will have to torment her for at least six hours.

The best recipes

With milk

This recipe has come to us since the time of Peter the Great. Such a pearl barley was his favorite porridge. Its peculiarity is that no salt or sugar is needed for cooking.

Ingredients

• cereals - 1 glass
• water - 1 l
• milk - 2 l
• Butter - 50 g

Cooking procedure

1. Grains washed and poured cold boiled water at night. In the morning, the remaining liquid will have to be drained.
2. We bring the milk to a boil and pour the rump into it. Let's cook it on a slow fire for literally five minutes.
3. On a water bath we place a dish with porridge, cover it with a lid and reduce the heat to a minimum. So the dish should be cooked for a minimum of six hours. Periodically look at the pan with a water bath and pour boiling water into it.
4. When the pearl bar is cooked, add butter to it and season it with salt or sugar.
5. In the modern world, this delicious food can easily be cooked in a multivark. Fill the milk with the milk, soaked in the evening, put the "Baking" mode and bring it to the boil, and then cook for six hours on the "Quenching" program.

Friable

You will not need too many components: pearl barley, milk or broth and salt. Preparation is quite long, but the porridge will be very friable, and every grain will be in its place.

• Boil the kettle of water and pour boiling water over the dry rump. Try to keep the liquid covering the cereal for a couple of centimeters.
• We wait until the boil, and cook for just three minutes.
• We merge the water and refill with boiling water and cook. This procedure should be repeated six to seven times. Each time, slightly increase the amount of water and the duration of cooking.
• The last time you fill in the level of grains accurately and use not water, but milk or broth. Add salt, bring to a boil, cover with a lid and turn off the fire. It's better if the dish stays a little longer.