Pearl barley
Groats (since the 17th century has, probably from the Slavic krupa for "pearl barley, groats, hailstone"), even Gräupchen , roll or cooking barley called, are a nutrient from peeled, polished barley - or wheat grains of round, semi or oblong-round shape.
Sometimes some noodle shapes are also referred to as "pearl barley", although this is a completely different product.
Manufacture and varieties
Pearl barley can be produced in peeling mills by grinding whole grains or groats . Peeling removes the outer layers of the grain and the seedling, which is why pearl barley is not recommended as part of a whole-food diet ; however, it makes them easier to digest. A parboiling process - similar to rice - can increase the mineral and vitamin content by 50–80%. If wheat is then cut into groats after parboiling and peeling, the product is called bulgur .
According to their size, the pearl barley is divided into: extra coarse , coarse , medium , fine and extra fine pearl barley. To distinguish the shape, there are A-pearl barley (round), B-pearl barley (half-round) and C-pearl barley (oblong). The finest quality are the particularly small, round pearl barrels . Particularly coarse pearl barley are also called calf teeth .
use
Pearl barley is mainly used as a filling for soups and stews , examples are barley soup and Rumford soup , sometimes also as an ingredient for cooked sausages , desserts and mucous soups . Barley soup is a classic stew. To do this, pearl barley is boiled in water and then prepared in broth with greens , meat , sausage or cheese . A traditional Slovenian dish are “Lower Carniolan balls with a pig's head”.
In Polish and Russian cuisine, pearl barley is also used as a side dish, such as rice in German cuisine .
In the post-war period, pearl barley was soon replaced by noodles on German menus.
literature
- Christian Friedrich Germershausen : The housemother in all of her businesses . 1782, volume 1, p. 70 f., Books.google.de - recipe for barley soup from 1782
- Gottlieb Siegmund Corvinus : Frauenzimmer-Lexicon , p. 589 f., Books.google.de - pearl barley with a recipe from 1729
Web links
Individual evidence
- ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
- ↑ Wilfried Seibel (Ed.): Warenkunde grain . AgriMedia, Bergen / Dumme 2005, ISBN 3-86037-257-2 .
- ↑ Lower Carniolan balls with pig's head , accessed on July 19, 2014
- ^ Mathias Müller von Blumencron: Karl Albrecht: "I was lucky". faz.net, July 21, 2014; Retrieved July 21, 2014