Barley, like most very useful products, is quite capricious in terms of cooking. Not only do you have to accurately guess the proportions of ingredients for porridge or soup - you still have to and do not miss the time when it is time to turn off the dish with cereals. After all, the result of your culinary efforts depends on how much barley is brewed in time.
Plain grayish grains of pearl barley - champions in the amount of fiber. Regular use of such cereals will ensure a well-coordinated work of the gastrointestinal tract, as well as:
- support immunity due to the presence of vitamins and minerals;
- lowers blood sugar due to the presence of polysaccharides in the barley;
- stabilizes the weight, as the dishes are very nourishing, which means you do not have to supplement the porridge or soup with high-calorie foods.
Barley porridge is a universal garnish for meat, fish, and even vegetables. And soups with the addition of cereals acquire completely unique flavor and aroma. The only important thing is to learn how to cook skillfully.
How many barley is cooked without soaking?
To cook a delicious pearl-barley porridge or soup, you need to properly prepare the cereal. This is precisely the main "disadvantage" of a useful product. Ideally, you need to soak the barley for 12-15 hours. However, with the modern rhythm of life, the hostesses do not want to devote all their free time to saucepans. Therefore, empirically developed recipes to reduce the preparatory stage of the preparation of pearl barley. It consists in the following procedures:
- We touch the cereal, discarding the unopened grains.
- Fill the barley with water and let stand for 1-2 minutes.
- We use hands to grind the cereal - the husks will come off the grains, which, among other things, will shorten the cooking time.
- Again, pour cold water into the grits and leave for 15 minutes.
After that, you can start cooking. Just keep in mind that in different kitchen fixtures, time will be different. For example, in a saucepan porridge is cooked with the proportions of cereal and water 1: 2 for 1.5 hours. In the slow cooker, the cooking time will be even slightly longer - 2 hours in the mode “Krupa” or “Buckwheat”. But the double boiler is the fastest way to cook barley without soaking - 35 minutes. For comparison: if you still prefer the classic recipe for barley porridge and left the cereal in water overnight, then it will be cooked in 40-50 minutes in a saucepan, in a slow cooker or steamer - in 30.
How to cook barley in soup?
For soups, pearl barley gives refined tenderness and softness - but on condition that you have enough patience to add this ingredient. If you cook the soup in a pan, and the barley is not previously soaked for the night, you will have to cook a liquid dish for about 1-1.5 hours. But after the barley lay for several hours in cold water, the soup can be cooked in 40 minutes. By the way, some cooks advise to use already cooked cereals for the soup. So, firstly, you can deliciously transform the porridge cooked the day before. And secondly, it will take you only 15-20 minutes to prepare an appetizing soup.
Fans of cooking in a slow cooker will brew pearl barley soup without soaking for 45-50 minutes. If the barley was prepared according to all the rules, it would take half the time to prepare the dish.
The secrets of delicious pickle with barley
Even those who do not particularly favor barley in the form of porridge are pleasantly surprised by the taste that cereal gives to pickle. But here there are several tricks related, again, to the preparation of a cereal product. If it is not possible to soak the cereal for several hours, then it will have to be boiled twice.
- We wash the cereal with running water.
- Fall asleep in a saucepan and pour water twice the amount of cereal.
- After boiling we discard the barley into a colander.
- Again, pour the grain with cold water, but only pour it 3 times more cereals.
- Cook 50-60 minutes. After that, you can add pearl barley in pickle.
Thus, the soup itself can be cooked in 40-45 minutes, and in the slow cooker in half an hour.
To understand how much barley is being cooked in time, two points need to be taken into account. First of all, to properly prepare the product before adding to a particular dish - soak or boil. Be sure to periodically taste the kernels to taste. As soon as they become soft, the dish can be turned off. Avoid the temptation to leave porridge or soup on the fire "for another couple of minutes." In this case, the expression "The best is the enemy of the good" will be just in place: the digested barley becomes tasteless and turns into a kind of paste.