Barley is mentioned by historians as the oldest of all cultivated cereals. It seems to be the main bread plants among the ancient Hebrews, Greeks, and Romans. Jews hold grains with a particularly high reputation and when sacred history speaks of the fruits of the earth, it is usually used it compatible with wheat.
Between the early Greeks and the Romans, barley was almost the only food of ordinary people and soldiers. Flour was made into porridge after the next recipe: "Dry, fry it twenty pounds of barley flour near the fire or in the oven Three pounds of flax diet, cilantro Add half a pound of seeds, 2 ounces of salt, and the necessary water. "If tasty food was desired especially, small millet was added to give more of paste" addition and delicacy "Barley also used the whole as a food, in that case it dried first, this is still part of Palestine and in many districts of India
In Charles I's time the barley meal almost took the place of wheat as a food for the commoners of the UK. In some parts of Europe, India, and other eastern countries, it is still largely consumed as farmers and soldiers ordinary food. Early settlers in New England also used mainly for making bread.
Barley is less nutritious than wheat and less pleasant in taste to many people. It is somewhat inferior at the point of digestibility as well. The starch's cells that are less soluble They provide more resistance to gastric juice.
There are several different species of barley, but its most commonly cultivated is designated as two-row or two-eared barley. In a general structure, barley cereals are like wheat and oats.
Simply deprived of the outer shell, the grain is milled by Scotch, or it is named pot-barley. Furthermore, the process of removing the fiber coat of the grain is further carried out to constitute what is known as pearl barley. The ground of pearl barley on wheat flour is known as patent barley. Due to the fact that the flour has very little gluten content, it is necessary to mix with the flour for the purpose of making bread. If you add a small amount to whole wheat bread, it tends to keep the bread moist and it is thought that some improve the flavor.
The most common use of this grain as food is in the form of pearls, or scotch, barley. When boiled well, barley needs about two hours for digestion.
ABC of soup making.
Lean, juicy beef, lamb, and calf meat form the basis of all good soup, therefore it will raise those works that give richest affluence Old meat makes them worse and fat They are not well adapted to make them. The main art of making a good rich soup is to make some ingredients proportional, one taste is not dominant over the others, but it is composed all of this to achieve this, Care must be taken that the roots and herbs are completely clean and the water is proportional to the amount of meat and other ingredients. Generally water quarts can be allowed for half the amount for meat pound for soup, and gravy. Made soup and gravies, gentle accumulation is incomparable clear to everyone. However, although a really good soup can never be made, although occasional exposure to occasional exposure to air can result in greater health, closed soup is generally done in three to six hours Before they are wanted, we have a much better day. When the soup is cold, the fat may be removed much easier and completely; and when pouring, the worry is good enough to escape through the sieve Tamis is the best strainer and the soup is it If you are nervous while hot, let's soak Tamis or cloth in cold water before. Clear soup must be completely transparent, thick soup about the consistency of the cream. In order to darken the body to soup or gravy, potato slime, potato slime, pan-rasping, Isingras, flour and butter, barley, rice, oatmeal etc., well mixed boiled beef part, butter and flour Bit to the pulp, scrape through the sieve, gradually incorporate soup and discover excellent addition. When the soup appears to be too thin or too weak it is necessary to remove the boiler's cover and boil the contents until some of the moisture evaporates; or add some of the above thickening material need to do it. When sipping soup or gravy every day on a hot day, warm it every day, put it in a burned bread or turn, put it in a cool seller. In temperate weather, there may be enough days every other day.
To make soup and gravy, various herbs and vegetables are necessary. These principals are scotch barley, pearl barley, flour, oatmeal, pan-raspings, peas, beans, rice, vermicelli, macaroni, Isinguras, potato mucilage, mushrooms and mushroom ketchup, sliced onions, brown until butter And fried in flour, rubbed through a sieve, older than older, more dry than onion to increase the color and taste of the brown soup and sauce is a stronger taste. Cedar, cucumber, or burnet vinegar; crushed celery and celery seeds. The latter is as strong as it is, it does not give delicate sweetness of fresh vegetables. Cress seed, parsley, common time, lemon time, orange time, knot marjoram, sage, mint, rich in winter, and basil. Fresh green basil is rarely procured and its fine flavor is lost soon so the best way to preserve the extract is to pour wine on fresh leaves
Soup, bay leaf, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, anchovy essence, latter gives a finer flavor than lemon, acid far It is gentle. Combine these ingredients, wine and mushroom ketchup, Harvey sauce, tomato sauce in various proportions, with other ingredients, make up the essential infinite soup of excellent soup and gravy, the main part of the meal It should not be a flavor as intended, certainly like sauce, it only gives a flavor to some specific dishes
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