Pearl barley is one of the traditional dishes of Russian cuisine. Moreover, the pearl porridge was loved by Peter the Great himself, thanks to which, at one time, it was widely used. But now this dish is undeservedly forgotten, and nowadays not everyone knows about which of the cereals is made of pearl barley .
Let's fill this gap in knowledge and find out where and how the "perlova grows".
What kind of grain do pearl barley?
So, the pearl barley is just a barley grain, specially cleaned. For this purpose, the so-called primary evacuation is performed-removal from the grain of bran (the upper hard shell). Unlike rye and wheat, barley is rarely grinded into flour, as it does not give a sufficiently porous, well-baked dough. Instead, the processed barley grain turns into a pearl barley - the best grade of cereals from this variety of cereal.
There is another kind of pearl barley, called the Dutch. It looks like a whole barley grain, rolled up to a ball. Dishes from such a pearl barbecue are obtained in a more gentle consistency, moreover, the Dutch woman is quicker to boil.
Another type of pearl barley is barley. In contrast to whole grains, traditional for pearl barley, "yachka" is a finely chopped croup, and it can be of different grades depending on the size of grains. From it cook porridge, gruel, and colic.
And how does barley grow from which pearl barley is made? Of course, in the fields! This is an annual plant, which refers to the crops of the early sowing season. It should be noted that the climatic conditions suitable for growing barley are more diverse than other cereals. And barley among grain crops is considered to be the fastest-growing crop, it is less demanding of moisture and best tolerates drought.