Why is barley hard?

Barley can be tough for 2 reasons:

• The groats were not soaked overnight. The pearl barley must be soaked overnight before cooking so that it retains the integrity of the grains and at the same time is soft when chewing.
• The storage period and conditions have not been met. Buy cereals with a stamped production date. Or ask for certificates when buying pearl barley in bulk, because you do not know How long cereal could be stored before purchase.

And remember, when cooking barley, it is imperative to follow the rules of soaking and the intensity of cooking, then the barley will turn out to be soft and tasty. Well, what to do if you cook, say, pickle – and pearl barley won’t cook for it in any way? It’s a pity, do not pour out the broth because of the barley? Let’s tell. In any store, steamed barley is now sold – it does not require soaking. Strain the broth, remove the tough barley, and replace it with the barley from the bag. With 100% accuracy, your pickle will be saved.

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