Pearl barley porridge according to Pokhlebkin in a multicooker Panasonic SR-TMH18

Pearl barley porridge according to Pokhlebkin in a multicooker Panasonic SR-TMH18

Category: Dishes from cereals and flour products

Ingredients
Groats	1 tbsp.
Soaking water	1 l
Boiling milk	2 l

Cooking method

• How to cook barley porridge?
• Until the milk boils and boils after that for 5 minutes, cook directly over a high heat, in a saucepan without a lid. And then they close the pot with a lid, remove it from the heat and put it in a large pot of boiling water, that is, in the so-called water bath. This is done so that the porridge cooked in milk does not burn, does not sit on the bottom, and the milk does not run away, and so that such porridge does not have to be constantly monitored, not counting the fact that from time to time pouring boiling water into a large pot of water.
• Cooking pearl barley porridge in a water bath should last 6 hours. I foresee screams: "Incredible!", "Terribly long!", "Who will do this?" - and the like. No need to panic: the entire real time spent on cooking pearl barley porridge is practically reduced to some ten minutes, pour water (two seconds), drain the water (one second), pour it into milk and boil (six to seven minutes), rearrange it into water bath (five seconds), and, of course, you will have to stir it before eating (two minutes is enough?).
• The rest of the time, the pearl barley porridge is “made by itself”: it is soaked and cooked unattended. Of course, there must be someone at home all the time: after all, the fire is burning. But this someone (a grandmother, a retired father, a schoolboy going to the second shift, a student during the examination session, a woman on maternity leave, etc.) can calmly engage in his other household, educational or official affairs, knowing only the time , when he needs to devote one or two minutes to barley porridge.
• If we are talking about public catering (and we must ensure that catering finally cooks according to all the rules), then there is nothing to say about any waste of time: the day when the chefs will cook barley can be counted as a day off!
• And now a few words about refueling. For barley, as for any self-respecting porridge, the dressing, of course, has its own, individual. When the porridge is ready (and the readiness is established both in time and in the appearance of a beautiful, noble beige color with a pale shade in the porridge), it is removed from the heat, allowed to stand under the lid for about ten minutes, transferred from the pan (enameled) into earthenware or porcelain dishes , add a little cream, add butter (and only butter) and stir diligently until a uniform consistency and color.

Note

Girls, here is a chapter about barley from Pokhlebkin "Secrets of good cuisine". Read who is interested.

Pearl barley belongs to the type of porridge that everyone unanimously dislikes. "Peasant rice", as she is contemptuously called, We mainly meet with her in soups, where she swims alone, lost among potatoes, carrots, onions and other vegetables.

And who will believe now that this is Peter I's favorite porridge.

But it really is. Only many have forgotten how to cook barley, like rye, wheat and spelled, jugara and many other cereals ... Barley is a storehouse of protein and protein-containing gluten. It should be handled with the same delicacy as the legumes. We must try to boil it down, not letting each grain brew into an inedible solid “bullet”. And then the barley will show itself. Will thank you with taste.

But how to really boil the barley? What needs to be done for this? Why, no matter how much we cook barley, does it continue to seem tasteless to us?

First of all, we completely forgot and quietly skip one very, very important moment in the preparation of pearl barley, which Karelians, Komi, Permians knew in the 12th-17th centuries and which was not characteristic of Russian cuisine, and therefore began to gradually disappear from practice already in the 18th century, together with the old Novgorod culture, which partially absorbed the everyday skills of the Finno-Ugric peoples.

This technique should be applied even before boiling pearl barley and it consists in soaking it in cold water for 10-12 hours.

In other words, before cooking pearl barley porridge, you should fill it with cold water in advance, soak the cereal intended for cooking. In this case, it is necessary not to soak by eye, but pour one glass (200 ml) of pearl barley with exactly one liter of water and leave, I repeat, for at least 10-12 hours. Let it stand in the kitchen all night long!

In the morning, the water will need to be drained, and the soaked cereal should be poured into milk warmed up to 40 ° (two liters of milk, in our particular case).

Thus, the proportions for the correct cooking of barley are precise and clear, and they are not difficult to remember.

And then they eat! They eat as a completely independent dish, they eat not just, but with pleasure, experiencing (yes, just experiencing, not chewing) every small, unusually tender, pleasant sip. There is nothing to chew, ideally the whole porridge should turn into a delicate, thinnest paste, which dissolves by itself in the mouth.

Eating real barley porridge is a kind of culinary experience, the discovery of a new culinary world for those people who in a hurry are accustomed to swallowing bad food and not only forgot, but also lost the joy of feeling the taste, aroma, tenderness of ordinary food, associating these concepts exclusively with what - some rare and inaccessible products.

I want everyone who reads these lines to cook on their own, at least once, barley porridge according to the above and the only correct way for it. Just one time! You won't have to persuade and beg for the second time ...

And the last thing to be warned about: a properly prepared pearl barley porridge is very boiled down, increasing in volume. A half-kilogram standard pack of cereals can feed 20 people! ..

I am sure that this dish will be highly appreciated primarily by miners, metallurgists, machine operators, builders - everyone who has to work in conditions of high or very low temperatures, experience great physical exertion and then wash off industrial dirt, oils, dust and soot - in a bath or under the shower.

Barley porridge after the steam room is the best, tested food in taste and physiological terms: it completely removes fatigue, tension, gives a huge protein charge, normalizes blood circulation, makes you look at life more cheerful.

If you, having tasted real barley porridge, will now read in historical novels that barley was the favorite porridge of Peter I, then it will become clear to you that this is not the speculation of some idle novelist, for from now on you will know exactly what barley is meant ... But the novelist himself, repeating this historical truth from hearsay, never ate such porridge!

Photo Hairpin

You know, I cook this porridge quite often. I have all the books of V. Pokhlebkin, when I read these lines I could not resist.
It is difficult to describe the taste. In short, VERY tasty. It turns out baked milk.

You know, I cook this porridge quite often. I have all the books of V. Pokhlebkin, when I read these lines I could not resist.
It is difficult to describe the taste. In short, VERY tasty. It turns out baked milk.

qween, and cook for the soup? 6 o'clock?
If in a cartoon, then it turns out an hour on "Milk Porridge" and then 5 hours on "Heating"?

While I am writing important points:

I take a glass of 250 ml

I put salt in the beginning, if you add salt to the finished porridge - the cereal turns out to be fresh

I do not add cream, but cook in full-fat homemade milk

you must immediately take a large pan.

This porridge in the pan does not stick to the bottom at all. And in the cartoon, it seems, it can stick a little, but you can't interfere with the porridge during the cooking process!

While I am writing important points:

I take a glass of 250 ml

And how many servings come out of a glass of cereal in the end?

[Admin]

Try, Admin, and write.
It seems to me that it is necessary to take into account that a multicooker will somehow not pull a large volume of milk porridge. Probably need to cook a smaller portion. Otherwise, the porridge in the original recipe turns out to be 3 liters.

I just noticed that if ordinary porridge (only more than Panasonic recommends) is cooked in a cartoon, it sharply differs in taste for the worse.

I just noticed that if ordinary porridge (only more than Panasonic recommends) is cooked in a cartoon, it sharply differs in taste for the worse.

I agree, it is better not to do more than 2 cups of cereal - this is 4 servings of ready-made porridge.

While I am writing important points:

I take a glass of 250 ml

I put salt in the beginning, if you add salt to the finished porridge - the cereal turns out to be fresh

qween, please, tell me, should I put sugar?

Quiet with myself
I am conducting a conversation (c)

Girls, I tried barley like Pokhlebkin's. Soaked for a long, long time, then cooked for 6 hours (1 hour for "Milk Porridge", 5 hours for "Heating").
What can I say, it turned out delicious. The grains are very boiled, the delicate aftertaste of baked milk ...
one BUT.
The proportion of cereals to milk (1:10) indicated by Pokhlebkin is IMHO not correct. I made soup, not porridge. I just pumped out the excess milk, it turned out to be 2 times more than necessary.
And further. Pearl barley really swells VERY strongly during soaking, so for 2 adult servings of cereal you need only 1/2 cup from the multicooker (i.e. 80 ml by volume).

The conclusion is unambiguous - I include this porridge in my morning repertoire, but with an amendment to the amount of milk during cooking (for 1 part of dry cereal - 4.5 parts of milk). And yet, since the porridge is milk, I added 3 teaspoons of sugar, in my opinion, not superfluous.

[Rustic stove]

Rustic stove , I am sorry. I did not mean it .
I put sugar on a plate.

In an ordinary saucepan, the porridge is not liquid.
Milk, so to speak, is very melted, even a strong foam of a beautiful color is present.

A slow cooker just cooks this recipe in its own way. It is necessary to take into account and edit.

I think you need to make it like whole oatmeal porridge. One cup of cereal + 4-4.5 milk and simmer for a couple of hours. I'll try to do this.

I made a rice-millet one, in the evening I will give a photo.

[half]

I think you need to make it like whole oatmeal porridge. One cup of cereal + 4-4.5 milk and simmer for a couple of hours.

Admin, no,
on half cups of cereal (that is, in dry form should be half a cup) you need 4-4.5 cups of milk !! With this ratio, cereal: liquid will be just angelic gruel.

In the soaked form, the cereal increases in volume by 2 times at least.

As for the mode - explain pliz "Steaming" or "Steaming"? I will also try, because 5 hours on heating - I think for a while on electricity, it's a shame to burn so much energy for two bowls of porridge.

PS When she told her husband that there would be barley for breakfast, he grimaced and said: "Is it a fraction?" It turns out that in their military school they called this porridge for its toughness. He was so surprised when he saw and tasted my porridge

Confused.
Yesterday I got excited and soaked a whole multi-glass of barley. So I sit and think ... where do I need so much ...
Question. Can I put half of it in a jar of water and leave it in the refrigerator for a couple of days? Or will it sour there?

[Hairpin]

Confused.
Yesterday I got excited and soaked a whole multi-glass of barley. So I sit and think ... where do I need so much ...

Hairpin, but is that a lot? I cook two multi-glasses for mine, enough for a couple of days, okay ...on the third a bit remains! You better cook everything that you have soaked, otherwise what will be superfluous is in the refrigerator, but if you don’t want to finish eating it in the near future, then put it in the freezer! By the way, barley from the freezer, I often freeze the "surplus" of cooked cereals, and then I heat it up in a slow cooker ...

[half]

on half cups of cereal (that is, in dry form should be half a cup) you need 4-4.5 cups of milk !! With this ratio, cereal: liquid will be just angelic gruel.

But in my opinion, the first option was correct - for 1 part - 4-4.5 parts. I had 4.5 cups of milk for half a multi-cup of dry barley. It turned out like this:



But this is solvable, but this already scared me:



And this despite the fact that the milk remained immeasurably ... And if it turned out without milk? That is, I would have taken the correct proportions?

In general, it turned out like this (half a multi-cup):



The porridge is really very tender. It turned out that I ate it. In childhood. Moreover, there were no associations with the shot. It was in the mid-eighties. So Obshchepit, after all, sometimes worked conscientiously!

[Hairpin]

And how do you warm it up in a cartoon? After all, it is impossible to heat up on heating?

Hairpin
So I heat it on the "Pastry", 10 minutes and it's done. That is, I set it to 20 minutes (the minimum time on the "Pastry"), and after 10 minutes I turn it off. But even if you leave it on for 20 minutes, nothing will burn! True, you will need to mix a couple of times.

The troubles were at that time with a fotik, so she did not report. In short, my husband said that he never thought that shrapnel could be so delicious!

Girls, here is a chapter about barley from Pokhlebkin "Secrets of good cuisine". Read who is interested.

Today I cooked pearl barley according to Pokhlebkin.

took 1/2 cup of multi Pearl barley and soaked it for 12 hours in 2.5 cups of water.
After that he poured the water and poured 5 cups of milk.
Extinguishing mode for 6 hours and heating for a couple of hours.
The porridge turned out to be amazing! The pearl barley is boiled and became tender tender, you can chew with your lips alone.
In my opinion, the porridge turned out to be a little thin, I like it thicker, next time I'll try to add 4.5 glasses of milk.

I recommend this porridge to everyone!

She began to cook porridge.
Yesterday I soaked 1 glass of 230 ml in water. Water is true by eye (I looked through what is needed in 1 liter.
But the water covered the rump.
Today I drained the water. added 1 teaspoon of coarse salt (rock) and 6 tablespoons of granulated sugar.
Poured milk - 1 liter of 5% "large mug for porridge" (with cream which) = 250 ml of milk 3.5%
I warmed the milk with cereals on the stove and put everything in the slow cooker.
I put it on "high" for 2 hours.
After that I plan to put "Low" at 6 o'clock.

I didn't understand anything - cups - parts .... So all the same?
If we soak 1 part (conditional) - then skip milk? 4.5 parts? Or how ? Or as they wrote 1/2 part of ms and milk 4.5 ms is when without soaking?
And if you soak what proportions are then for cooking in a cartoon. And who is the expert in what mode?
But you still need to compare the same units - or parts with parts or ms with ms ...

I remembered the other day about this porridge, cooked it today. Delicious food turned out! Barley is soft, even with your lips!