Barley and food grains.

Barley and food grains

  Historians have mentioned that barley is the oldest cultivated grain.  It appears to have been the main baking factory between the Hebrews, the Greeks and the ancient Romans.  Jews especially held grains in great esteem, and sacred history usually uses them interchangeably with wheat, when talking about the fruits of the earth.

  Among the early Greeks and Romans, barley was the only food for the general public and soldiers.  The flour is prepared to be delicious, after the following recipe: "Dry, near the fire or in the oven, twenty pounds of barley flour, then sprinkle it. Add three pounds of flaxseed meal, half a pound of coriander seeds, two tablespoons of salt and the necessary water."  .  If you want a particularly delicious dish, add a little millet to give the putty more "consistency and precision".  Barley was also used as food, and in this case it was dried for the first time, and the method of its preparation is still in some parts of Palestine and many parts of India, also in the Canary Islands, where it is known as gofio.

  During the reign of Charles I, barley meal almost completely replaced wheat as food for the general public in England.  In some parts of Europe, India and other eastern countries, it is still largely consumed as an ordinary food for fungi from peasants and soldiers.  It was also used mainly by early settlers in New England to make bread.

  Barley is less nutritious than wheat, and for many people it has less flavor.  It is also inferior to digestion.  Starch cells are less soluble, providing greater resistance to gastric juice.

  There are many distinct types of barley, but the most common are two-row or binaural barley.  In general, barley beans are similar to wheat and oatmeal.

  Grains are simply deprived of their outer shell, and are called ground grains or barley.  It is also subject to the removal of the fibrous outer layer of the grain, forming what is known as pearl barley.  Pearl barley in flour is known as patent barley.  Barley flour, because it contains a very small percentage of gluten, must be mixed with wheat flour for the purpose of making bread.  When added in small amounts to whole wheat bread, it tends to keep the loaf moist, and some believe it improves flavor.

  The most common use made with these grains as food is in the form of pearls, or scotch barley.  When barley boils well, it takes about two hours for digestion.

Good soup

ABC making soup

  Lean, beef, lamb and veal are the basis for all good soups.  So it is advisable to purchase those pieces with the richest juicer, like the ones that were recently killed 

 Rotten meats make them bad, and the fats don't adapt well to making them. 

The primary art for good soup 

 The primary art in creating a good rich soup is to fit in with multiple ingredients that are not dominated by one flavor over another, and that all the elements that make up it are all acceptable.

To achieve this, care must be taken to clean the roots and weeds well, and that the water is proportional to the amount of meat and other ingredients.  In general, a cup of water may be allowed a pound of meat, half the amount for broth. 

 In making soups or broths, gentle or boiling cooking is unparalleled.  However, it can be seen that a really good soup can never be made but in a well-closed container, although greater health may be obtained through accidental exposure to air.  Generally, the soup will take three to six hours, and is better prepared the day before his wish. 

 When the soup is cold, the fat can be removed more easily and completely; and when poured, care should be taken not to disturb the sediment on the bottom of the container, which is so good that it will escape a sieve.  Tamis are the best strainer, and if the soup is tense when it's hot, let it soak previously in cold water. 

 Clear soups should be completely transparent, and soups should be thick around the texture of the cream.  

To intensify and give the body soups and broths, gum is used potato, arrow root, baking bread, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together.  

A piece of boiled beef will be found to the pulp, with a little butter and flour, rubbed through a sieve, and gradually combined with soup, an excellent addition.  When the soup appears too thin or too thin, the boiler lid should be removed, and the contents allowed to boil until some water parts evaporate; or some of the thickening material mentioned above.  

When soups and broths are kept from day to day in hot weather, they must be heated every day, placed in fresh pots or fried pans, and placed in a cold cellar.  In mild weather, every day may be enough.  Various herbs and vegetables are required for the purpose of making soups and broths.  Among the main ones are Scottish barley, pearl barley, wheat flour, oatmeal, baking bread, peas, beans, rice, noodles, pasta, isinglass, mucous potatoes, mushrooms or ketchup mushrooms, mushrooms, parsnips, carrots, beets, turnip and garlic  And the sauce and onions.  Onion slices fried with butter and flour until browned, then rubbed through a sieve, excellent for increasing the color and flavor of soups and brown sauces, and forms the basis of many of the soft taste that the chef offers.  The larger and drier the onion, the stronger its flavor.  Leek, cucumber, or burning vinegar; celery or celery seeds shelled.  The latter, although equally strong, does not convey the delicate sweetness of fresh vegetables; when used as an alternative, its flavor must be corrected by adding a little sugar.  Watercress seeds, parsley, common thyme, lemon thyme, orange thyme, complex oregano, sage, mint, salty winter and basil Since rarely fresh green basil is bought, and soon you lose its great flavor, the best way to preserve the extract is to pour wine on  Fresh leaves.  For seasoning soup, bay leaves, tomatoes, tarragon, cherry blossom, trumpet, spices, cinnamon, ginger, nutmeg, cloves, mace, black and white pepper, anchovy essence, lemon peel, juice, and Seville orange - juice, all taken.  The latter gives a finer flavor than lemon, and the acid is much lighter.  These materials, with wine, mushroom ketchup, Harvey sauce, tomato sauce, combined in various proportions, are manipulated, along with other ingredients, in an almost endless variety of premium soups and broths.  Certainly the soup, intended to be the main part of the meal, does not have to be flavored like sauces, which are only designed to give a certain flavor to a particular dish.

Chicken recipe in the oven

Chicken recipe in the oven

Ingredients

1. a well washed 2 kg chicken

2. Two medium sized onions

3 small tomatoes or sugis tomatoes

4. 3 garlic cloves, to taste

5. A glass of lemon juice


6. Cup Be the chicken broth diluted with a glass of water

7. Laurel leaves, or what is known as the leaves of Moses

8. A spoonful of salt

9. Visit

Prepare the chicken recipe in the oven

We heat the oven at 200 degrees. For the gas oven, we heat it well.

 In an oven dish, put chicken and put garlic cloves inside with bay leaves or our master Moses

 To make the sauce, mix the lemon juice and the chicken broth cup. Nes

Chicken well with broth and the rest of the sauce is poured into the dish.

 Spread salt on the chicken.

 For the chicken dish, add onion pieces, cut into four, small tomato slices or sugis tomato.

Put the chicken in the oven. The total cooking time is about an hour or 40 minutes. But you need to take a look at it after 20 minutes of cooking, turn the chicken over and cook for another 20 minutes, then give it a look again and put it back in place for further cooking.

 Note that you must add more broth to irrigate the chicken more so that it will ripen more appetically and if the broth is not available, water can be added.

 After the chicken is cooked, we squeeze the chicken up in the serving dish, while the onions, tomatoes and broth are put in another bowl. After salad and french fries, you can add them to the dish today to complete the meal.

We hope you will try the recipe.