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The secret to pimple-free skin

My big secret to the best and most pimple free yuvechi is ice cubes. As soon as the juicy juveci comes out of the oven, as it is hot, put 2-3 ice cubes inside. The ice cubes in the hot juicy juveci will change the temperature immediately, the boiling will stop immediately and it will remain pimply and juicy without muddying the barley. Try it and you will remember me.

What is the correct ratio of water to barley in juvec?

You ask me this all the time and I want to answer every question. The correct ratio of water to barley in juvec is something very relevant. In general, a good approximation of the ratio of water to barley is: 1 to three. That is, one part pasta with 3 parts water.

But beyond the correct proportion of water and pasta, a pimply and successful juvecchi has other secrets. You have to pay attention to these in order to make the most beautiful and pimply juvetsi (with the barley separating pimple by pimple and not all together like mud) that you have ever made.

The cooking time depends on the cookware

It plays a big role in what utensil you will use and how quickly the food will boil in the pan.

That is, the food has a different cooking time in the clay pot, a different cooking time in the glass pyrex and a different cooking time in the thin pan.

I bake the juvecchi at the right temperature

You must have preheated your oven very well and if you use a thick utensil (clay yuveti or fireproof) it would be good to have preheated the utensil in which you will put the yuveti in the oven. Thus, by pouring hot water into the hot pot, it immediately starts to cook and boil the food in the oven.

Juicy juvetsi equals pimply juvetsi

What you have to remember is that we take the juvetsi out of the oven while the barley is still al dente – that is, it keeps a bit – but also while it is still quite juicy.

Let it rest as soon as you take it out of the oven

It is necessary to leave the juvecchi hot as you take it out of the oven, to stand on your kitchen counter juicy as it is, to draw some more liquid from the pan and finish cooking the pasta. This way, it will honey without getting muddy and will remain pimply and juicy at the same time.

Before putting the barley in the pan, saute the pasta with a little olive oil in a large pan. In this way, it becomes waterproof and your barley will not get muddy during cooking.

Alternatively, you can boil the barley in boiling salted water for 2-3 minutes, stirring it. Then put it in a strainer and pour plenty of cold water to remove the excess starch and keep it plump. Drizzle with a little oil, stir and let it drain well. Continue cooking as per the recipe.

Learn the history of this beloved recipe.



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