Barley is soaked in cold or hot water. How to cook barley porridge with milk

- Pearl barley is the cheapest cereal and the most useful. Barley is called the pearl of cereals because of its useful components: lysine (antiviral), protein-containing gluten (indispensable for those who are on a diet), selenium, B vitamins, proteins and minerals.
- Barley can be soaked in water or in the same amount of milk or curdled milk.
- Barley is made from barley, cleaning and polishing the grains.
- Pearl barley is one of the cheapest cereals. The cost in Moscow stores is from 30 to 70 rubles. per 1 kilogram of pearl barley (the price is indicated for September 2018).
- When cooking barley increases 5 times.
- Shelf life pearl barley- from a year to a year and a half.
- Barley calorie content - 320 kcal / 100 grams of cereal.
readiness determine barley by appearance and consistency - fully cooked barley is swollen, soft, but not mushy.

Non-standard methods of cooking barley

How to cook barley in a slow cooker
1. Rinse barley, soak in cold water for 6-12 hours.
2. Drain the water, put the barley in a slow cooker, greased with butter, pour water or milk in a ratio of 1:3.
3. Set the multicooker to the "Buckwheat" or "Rice" mode, close the lid and cook for 50 minutes, then try the barley for readiness.
4. Add butter and leave on "Reheat" for another 10 minutes.

How to cook in a pressure cooker
1. Rinse and soak for 6-12 hours, drain and fill with fresh water 1:3.
2. Set the pressure valve of the pressure cooker to the "Closed" position and cook after building up the pressure for 20 minutes, then release the pressure naturally for 40 minutes.

How to cook barley in the microwave
1. For 1 glass of pearl barley, take one and a half glasses of salted boiled water and cook in a container for microwave oven, covered with a lid, 25-30 minutes at a power of 400 watts.
2. Put the processed barley (in a bag) into a container with boiled salted water, put it in the microwave for 20 minutes at a power of 400 watts.

How to cook barley in a double boiler
1. Wash the barley, drain the vegetable rubbish, put it in the double boiler bowl.
2. Smooth barley, pour water and leave for 6-12 hours.
3. Make sure there is enough water in the fluid compartment.
4. Turn on the steamer for 1 hour (without soaking - 2 hours).
5. Add salt and stir barley - it is cooked.

How to cook barley in bags
Groats from bags do not need to be pre-soaked - they are already processed and after cooking they can be added to soups, side dishes or other dishes.
1. Put a bag of barley into a saucepan and pour cold water so that the bag is covered with water with a margin of 1 centimeter.
2. Put the pan on the fire, wait until it boils and cook barley in a bag for 45 minutes, covered with a lid.

Pearl barley today, for some reason, is undeservedly deprived of attention and popularity, although it is very useful and, with proper cooking can be very tasty. But often the use of pearl barley is abandoned only because of a certain laboriousness in its preparation, and simply speaking, it is cooked for a long time.

But, firstly, if desired and skillfully, this time can be reduced, and secondly, pearl barley is still worth it, since it contains vitamin B6, potassium, magnesium, selenium, phosphorus, lysine and fiber, to she also has a low glycemic index(20), which provides long-lasting satiety.

BUT the nutritional value barley is such (324 Kcal / 100 gr. cereals and 22 Kcal / 100 gr. ready-made porridge) that it is shown to everyone at once - from children to the elderly.

Barley porridge cooking is based on two main points - the proportions of cereals and water and the cooking time. So to get crumbly porridge, it is necessary to adhere to a proportion of one to two - one part barley and two parts water.

To make the porridge viscous, you need to take a liter of water per glass of barley.

And you can vary in this corridor the ratio of liquid and cereal, resulting in a porridge of the desired consistency.

In general, without soaking and other manipulations, it takes from an hour to an hour and a half to cook barley porridge, which also depends on different points - the size of the grains, the type of pearl barley, the thickness of the pan, and also the time when the cereal was grown, because the longer it was stored the longer it will cook. Plus, today you can also find steamed cereals on sale, which cooks faster (according to the instructions on its packaging).

How long and how to cook barley without soaking

For classic version barley requires only three components - water, cereals and salt. Before cooking, pearl barley should be washed well in cold water until it is transparent, otherwise the cooked pearl barley may turn out to be slippery and stuck together.

Next, you need to pour the cereal with water in the right ratio and put it first on a strong fire, waiting for it to boil, and then reduce the heat to medium and cook barley, stirring occasionally. After an hour, you can try it “on the tooth” and, if necessary, continue cooking for some more time.

Alternatively, you can immediately turn off the fire and leave the porridge on the hot stove for 20 minutes, during which it will still reach the desired condition.

How long to cook barley without soaking in soup

In principle, it is advisable to pre-soak barley for soups, but if for some reason this did not work out, then according to the rules, the cereals are dipped into the soup first after the meat is ready, and boiled for at least half an hour.

After that, potatoes, frying, other vegetables are already added, depending on what kind of soup is being prepared, and everything is cooked together until ready. Although it is advisable to boil the barley separately from the soup and add it to it at the end, then the broth will be transparent.

How to cook barley without soaking in a slow cooker, double boiler, microwave and thermos

Since progress does not stand still and housewives have received for their use many different kitchen appliances that make their lives much easier, why not apply such innovations in the field of pearl barley cooking? Home appliances can help a lot with this.

• Multicooker.

To cook barley in a slow cooker, you must first rinse the cereal well and grease the bowl with oil, and then fill it with water at the rate of one to three. Then it remains to choose one or another mode on the multicooker - it can be "Cereals", "Buckwheat" or "Milk porridge". Usually in this mode, the dish is cooked for about two hours.

• Double boiler.

This is the most delicate way of cooking pearl barley, in which it retains the most vitamins and useful substances but also one of the longest.

If you do not soak the cereal, then it will take at least 1.5 hours to cook it in this way, although in the end you will get a tender and crumbly porridge.

The ratio of products is still the same - three glasses of water per glass of pearl barley - all this is put in a double boiler (be sure to wash the cereal before) and cook for the specified time or until cooked. You can first set the timer for 40 minutes, then mix the barley, salt and turn on the double boiler for another 40 minutes. If necessary, you can add a little water.

• Microwave.

Perhaps this is the fastest way to cook barley: it takes from 20 to 35 minutes, depending on the power of the microwave. To cook cereals in it, you need to put 1 cup of barley in a glass bowl, pour 1.5 cups of boiled water (salted if desired), cover everything with a lid and put on medium power.

During the cooking process, you need to mix several times so that the cereal is cooked evenly.

• Thermos.

Many people use a thermos to soak pearl barley and speed up the cooking time, but in fact it can be fully cooked in a thermos, spending almost no time, just leaving it overnight. For this, 8 tbsp. spoons of cereal, you need to pour 700 ml of water or just add a liter thermos to the end, and crumbly porridge will be ready in the morning.

How much to cook barley without soaking for pickle

It is traditionally believed that barley for pickle must first be boiled, and added to almost ready soup. There are several options for this preparation of cereals:

1. Pour a glass of washed barley with 300 ml of water and put on fire until it boils, then drain this water and pour another 500 ml, salt. After boiling, reduce the heat to a minimum and cook the cereal until tender - this will take about an hour;
2. Pour 100 gr. washed barley 200 ml of boiling water and put on high heat, bring to a boil and reduce the temperature, boiling the cereal for 30 minutes. Add the finished cereal to the pickle along with the vegetables being laid.

Barley pickle recipe in meat broth

Ready meat broth you need to bring to a boil, salt, reduce the temperature and add finely chopped potatoes, onion and carrots grated on a coarse grater, as well as pickles, cut into strips.

When the vegetables are almost ready, add barley cooked according to one of the above recipes and cook the soup until cooked for another 5-10 minutes. Serve the finished pickle should be hot, with the addition of herbs and sour cream.

Ingredients:

• 1 liter of meat broth;
• 150 gr. potatoes;
• 100 gr. pickles;
• 50 gr. onion;
• 50 gr. carrots;
• 50 gr. barley;
• salt to taste.

Cooking time: taking into account the boiling of cereals - 1 hour.

Calorie content of the dish: approximately 40 kcal / 100 gr.

A simple way to cook barley porridge in water with soaking

To prepare delicious and healthy breakfast barley porridge, you can soak the cereal overnight in a ratio of 1 cup per 1 liter of cold water. During this time, barley will swell, increase in size and already acquire a certain softness.

Then you will need to rinse the cereal again and pour it with already hot water in a ratio of 1 to 1.5 and cook over low heat under a lid for about half an hour. If desired, after that, you can cover the pan with a blanket and leave the porridge to cook for another half hour, but this is not necessary.

When the porridge is ready, it remains to add butter, stir and serve.

Ingredients:

• 200 gr. pearl barley;
• 40 gr. butter;
• salt and pepper to taste.

Cooking time: from 30 minutes to an hour plus time for soaking the cereal.

Calorie content of the dish: approximately 110 Kcal / 100 gr.

Thus, we can conclude that it is absolutely not worth refusing to use pearl barley in your diet, because the issue of the duration of its preparation is actually not so acute. It is not necessary to stand over the porridge, it can be safely cooked on the stove or in one or another piece of household appliances, while the rest of the household chores are being done.

Besides, there is an option fast food barley in the microwave, which definitely should not be forgotten. And this cereal can significantly diversify and enrich the daily menu - cereals, soups and other dishes with pearl barley turn out to be very tasty and healthy.

In the next video - another recipe for making barley porridge.

Some people love barley, and some don't. Almost everyone knows barley porridge, but the men who served in the army know it very well in taste. But not everyone knows what kind of grain it is. If you do not go into subtleties, then barley is ordinary barley, only peeled from the shell.

Briefly about pearl barley and the army. After the army, I could not endure pearl barley for many years, and only at a very mature age did I begin to eat it quietly. And you know, I started to like her.

I think this is because properly cooked barley is really very tasty. And since barley porridge was cooked in the army only from barley, water and salt, it was so inedible. By the way, now it is not given in the army every day, as before ..

By the way, there are even poems about it. I don't remember where it came from:

• And the chef came up with dinner:
• A little pearl barley
• A little oak bark
• Some road dust
• A little marsh mud -
• A soldier will not die hungry.

Step-by-step barley recipes - how to cook barley on water

Here we will consider with you how to cook barley. How much to cook pearl barley. How to cook barley tasty.

Menu:

1. Barley porridge with vegetables and herbs

Ingredients:

• Pearl barley - 2 cups (270-300 g)
• Onion - 2 heads
• Carrot - 1 pc.
• Bulgarian pepper - 2 pcs.
• Green onions - a few stalks
• Parsley - 1 bunch
• Vegetable oil - 1-2 tbsp.
• Salt and pepper to taste.

Cooking:

1. Pour the well-washed barley into a saucepan and fill it with water 2 fingers above the barley. We pour so much water because barley was not soaked before. Salt to taste.

2. Turn on a strong fire and cook under the lid until the barley boils. After that, we reduce the fire to a small one, if only it boils quietly and cook until tender.

In time, pearl barley needs to be cooked from 50 minutes to 1.5 hours, depending on the variety and age of barley. To properly weld barley, pay attention to the date of its production. Barley can be cooked faster if you fill it with water for 2-3 hours. Boil barley from bags for 45 minutes.

3. In the meantime, let's take care of the vegetables. Finely chop the onion and about the same carrot. Pour a little vegetable oil into the pan, heat it up and put the chopped onion there. Fry the onion until soft, about 2-3 minutes and add chopped carrots to it.

4. Fry everything together for another 3 minutes, over medium heat. stir the vegetables a couple of times so that they fry evenly. After 3-4 minutes, we send sliced ​​\u200b\u200bto the onions and carrots about the same as carrots, sweet bell pepper and finely chopped green onions.

Try to take multi-colored peppers, for the beauty of dishes. We have red and yellow.

5. Mix everything. We close the lid. We reduce the fire to the minimum and wait for it all to come. Approximately 5-8 minutes (it all depends on the stove). The vegetables will become soft. Turn off the stove and let stand covered for another 10 minutes.

The porridge is also cooked. Also turn off the stove and let stand for 10 minutes.

If you have an electric stove, remove both the pan and pot from the hot burner.

6. Barley and vegetables are infused. We lay out the vegetables to the pearl barley. We send finely chopped parsley there. Pepper. Mix everything thoroughly.

7. Close the lid and let stand for 2-3 minutes. OK it's all over Now. Our barley porridge with vegetables is ready.

8. Put a portion in a bowl, compact a little. We cover the bowl with a plate on which we will serve the dish. We turn over. We get porridge, beautifully laid in a slide.

Garnish with whatever greens you like and serve.

Enjoy your meal!

1. Barley with meat

Ingredients:

• Pearl barley - 1 cup (200 g)
• Beef meat - 500-600 g.
• Onion - 1 head
• Garlic - 2 cloves
• Carrot - 1 pc. average
• Salt, bay leaf, zira, ground black pepper
• Tomato paste - 1 tbsp.
• Vegetable oil

Cooking:

1. It is advisable to soak barley in a liter of cold water in the evening so that it swells. You can soak the grits in the morning if you cook barley in the evening. And you can soak 2-3 hours before cooking. But it will depend on how much barley is cooked.

2. We clean the meat from fat and films. You can take any meat, not only beef, even chicken. I like beef better.

3. Cut into large pieces.

4. Cut the onion in half, then cut each half in half again and cut the quarters into slices.

5. Cut the carrots into large strips, you can use a knife or a grater.

6. Pour a little vegetable oil into a deep thick-walled frying pan, or into a cauldron, or into a saucepan. Heat it up and put the meat in it. They interfered.

7. While the meat is fried, we are engaged in barley. Well-washed barley, pour it into a saucepan and fill it with water so that it is covered with water by 1 cm. Put it on the burner and bring to a boil.

8. The meat is fried a little, changed color, add onions and carrots to it. Salt, pepper to taste. We add a little zira.

9. Fill with tomato paste. Throw in a bay leaf. We mix everything. Fry until the onion becomes transparent.

10. As soon as the barley boils, turn off the fire and drain the water from it. Add barley to meat.

11. Level the barley without stirring, and pour boiling water over it so that the entire barley is covered with water. The water should be about 1 cm higher than the barley. Put the garlic in the barley.

12. Switch the fire to a small one, so that it boils a little, close the lid and cook for 1-1.5 hours until fully cooked, until the barley is completely steamed.

13. During cooking, as the water boils away, water can be added little by little. But by the end of cooking, there should be no water in the porridge.

14. After about an hour, barley steamed well with us. We remove from it the bay leaf, garlic.

Our meatloaf is ready. Mix well. Arrange on plates and serve.

Enjoy your meal!

Pearl barley is a unique cereal that is useful for both adults and children. You can cook on its basis many dishes and all of them will be tasty and varied. Many do not like pearl barley for only one reason - it takes a long time to cook it. Today I want to talk about how to cook barley porridge in water without soaking. According to this recipe, you will quickly cook barley and, I am sure, you will be pleased with the result. After all, porridge turns out tasty and crumbly. Try it!

Ingredients

To prepare barley on water without soaking, you will need:
pearl barley - 1 glass;
water - 4.5-5 glasses;
salt - 0.5 tsp;
vegetable oil- 1 tbsp. l.

Cooking steps

Pour 3 cups of cold water into the pan, add the washed barley.

Bring to a boil and cook pearl barley over low heat for 5-7 minutes from the moment of boiling.

Then drain the water, put the cereal in a colander.

Rinse the pan, pour 1.5-2 cups of water, add salt and 1 tablespoon of vegetable oil, boil. Add the barley and cook until the liquid has completely evaporated over low heat with the lid slightly ajar, stirring (approximately 20-25 minutes).

Pearl barley is different, so the cooking time can increase by another 10 minutes. If I cook barley porridge for a side dish, then I simply add ghee or butter to the cooked porridge. I wrap the pan and let the porridge brew for about 10-15 minutes. Barley, cooked in water without pre-soaking, turns out tasty and crumbly.

If I boil barley for the preparation of the first course (pickle, for example), then I throw the boiled finished cereal into a colander and rinse it (so that the soup does not become cloudy in the future). I also freeze ready-made barley for first courses: I cool it and pack it in sachets. It is very convenient to get a package of such boiled cereals from the freezer and quickly cook pickle. And I also cook such porridge for my husband for fishing. Try!!!
Tasty and pleasant moments!

Whole pearl barley grains are in demand in many cuisines different peoples peace. Barley is added to pates, meat products, puddings, soups, stews. In addition to classic recipes, due to the convenience, there are many cooking recipes using a slow cooker.

Loose pearl barley

• Time: 60 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 68 kcal / 100 g.
• Purpose: lunch, side dish.
• Cuisine: Russian.
• Difficulty: easy.

Cooking pearl barley in a grain-to-grain multicooker is not difficult. The main thing is to observe the proportions of cereals and water.

Ingredients:

• barley grains - 120 g;
• water - 500 ml;
• butter - tsp;
• seasonings - at will.

Cooking method:

1. Brew grains warm water at 12 o'clock.
2. Put the oil and washed grains into the multicooker container.
3. Turn on the device by selecting the "Porridge" program, the multicooker will set the required time.
4. After cooking, let the dish brew.

With vegetables

• Time: 70-80 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 77 kcal / 100 g.
• Purpose: lunch, snack.
• Cuisine: Russian.
• Difficulty: easy.

Ingredients:

• pearl barley - 200 g;
• blanched tomatoes - 2 pieces;
• eggplant - 250 g;
• bell pepper - 2 pieces;
• carrots - 150 g;
• white onion - 100 g;
• water - 600 ml;
• sunflower oil - 4 tsp;
• seasonings - at will.

Cooking method:

1. Soak the grits for 4-6 hours, rinse.
2. Chop eggplant and tomato into cubes, peppers and carrots into bars, and onions optionally.
3. Start the multicooker in the “Frying” mode, fry the onions, carrots and tomatoes in oil. After browning them, add eggplant and pepper.
4. Add pearl barley, mix.
5. Switch to the “Pilaf” mode, add seasonings and cook until the multicooker signal.

With meat

• Time: 140 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 126 kcal / 100 g.
• Purpose: lunch.
• Cuisine: North American.
• Difficulty: easy.

Ingredients:

• veal - 650 g;
• barley grains - 170 g;
• water - 700 ml;
• olive oil - 2 tbsp. l.;
• bulb bulb - 100-150 g;
• carrot - 150 g;
• salt - 20 g;
• seasonings - at will.

Cooking method:

1. Grains, the day before cooking, fill with water to swell.
2. Cut the meat into slices. Put in a deep bowl, grease olive oil, marinate an hour.
3. Chop vegetables. Turn the slow cooker on the frying program and cook the vegetables.
4. Add meat to vegetables, cook until browned. Switch to the "Buckwheat" program, add barley, season with spices, pour in water.
5. Cook until liquid has evaporated.

with minced meat

• Time: 90-110 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 115 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

A dish similar to pasta "navy". Mince choose pork and beef, chicken or beef.

Ingredients:

• minced meat - 300 g;
• barley - 180 g;
• salt - 20 g;
• water - 550 ml;
• tomato paste or ketchup - 100 ml;
• vegetable oil - 5 tbsp. l.;
• onion - 50 g;
• carrots - 50 g;
• bay leaf - 2 leaves;
• seasonings - at will.

Cooking method:

1. Chop onions and carrots, brown, setting the appliance to “Baking”, add minced meat to the frying.
2. Rinse the cereal, pre-filled with water, put it in the multicooker bowl. Season with spices.
3. Add tomato paste or ketchup, lavrushka, mix, cook in the "Extinguishing" mode until cooked.

On milk

• Time: 70 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 120 kcal / 100 g.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Barley porridge in a slow cooker will turn out tastier if you cook it in milk mixed with water. Optionally add to ready meal favorite fruits or berries.

Ingredients:

• pearl barley - 80 g;
• milk - 220 ml;
• water - 150 ml;
• granulated sugar - 2 tbsp. l.;
• salt, vanillin - at the discretion.

Cooking method:

1. Soak the barley in water overnight.
2. Turn on the multicooker in the “Porridge” mode, place all the ingredients in the bowl.
3. Cook until the grains are soft and to the desired thickness.

No soaking

• Time: 110 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 65 kcal / 100 g.
• Purpose: side dish, snack.
• Cuisine: Russian.
• Difficulty: easy.

If there is no time for soaking, cook the grits according to this recipe. The grains are denser, but tasty.

Ingredients:

• cereals - 150 g;
• water - 900 ml;
• sunflower oil or butter - at the discretion;
• salt - 10 g.

Cooking method:

1. Check the cereal for the presence of litter, remove it. Rinse several times until the water is completely clear.
2. Put the cereal in the bowl of the multicooker, fill it with water.
3. Set the program "Krupa", cook until tender.
4. Add oil to the finished porridge, mix.

with pumpkin

• Time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 83 kcal / 100 g.
• Purpose: for breakfast, Lenten dish.
• Cuisine: vegetarian.
• Difficulty: easy.

Low calorie and lean version cooking porridge. Dried fruits will be a great addition to porridge.

Ingredients:

• barley grains - 60 g;
• pumpkin pulp - 300 g;
• water - 250 ml;
• cane sugar - 10 g;
• cinnamon - 1/3 tsp;
• sunflower oil - 3 tsp

Cooking method:

1. To soften barley grains, pour them with boiling water for 6 hours.
2. Pour dried cereal into the container of the device, fill it with water.
3. Cut the pulp of the pumpkin into medium slices, send to the bowl.
4. Top up with the remaining products, switch the multicooker to the “Extinguishing” mode, cook until the appliance is turned off.

With meat and mushrooms

• Time: 130 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 110 kcal / 100 g.
• Purpose: lunch, for celebration.
• Cuisine: European.
• Difficulty: medium.

Mushrooms can be used fresh, dried, frozen.

Ingredients:

• turkey fillet - 500 g;
• white mushrooms - 350 g;
• cream - 100 ml;
• white onion - 2 heads;
• basil - 6-7 leaves;
• butter - 60 g;
• barley - 200 g;
• water - 4 glasses;
• salt - 1.5 tsp.

Cooking method:

1. Put coarsely chopped porcini mushrooms and chopped onions in the capacity of the multicooker to fry. Pour in the cream after 5 minutes.
2. Cut the turkey into small pieces, send to a container.
3. When the meat turns white, add pre-soaked cereals. Pour in water, switch the device to the "Pilaf" program. Add spices.
4. When the cereal becomes soft and the consistency is viscous, everything is ready. Garnish the dish with basil.

• Time: 100 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 133 kcal / 100 g.
• Purpose: for holiday table, lunch.
• Cuisine: Russian.
• Difficulty: medium.

Pilaf made from pearl barley is not inferior in taste to the traditional one.

Ingredients:

• beef fillet - 600 g;
• barley grains - 200 g;
• water - 3.5 cups;
• onion - 100 g;
• carrots - 150 g;
• garlic - 2 heads;
• sunflower oil - 5 tsp;
• zira - 30 g;
• spicy seasonings, salt - optional.

Cooking method:

1. Chop the meat into slices, chop the onion, grate the carrots.
2. In a slow cooker, fry the fillets first, then the vegetables. Simmer 10 min.
3. Put the grits steamed in advance to fry. Fill with water, add spices. Switch the device to the "Pilaf" mode.
4. Remove the husk from the garlic, without disassembling it into cloves, wash and dry them. Deepen the garlic into the grain.
5. Cook until water evaporates.

Kaalikacrubipuder

• Time: 130 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 127 kcal / 100 g.
• Purpose: for breakfast, snack.
• Cuisine: Estonian.
• Difficulty: medium.

Ingredients:

• barley - 70 g;
• buckwheat - 1 glass;
• water - 300 ml;
• milk - 350 ml;
• swede - 2 pieces;
• salt - optional;
• butter - 60 g.

Cooking method:

1. Boil barley with boiling water. Warm up the multicooker in the “Cereals” mode, pour in buckwheat, pearl barley, fill with water.
2. Grate the rutabagas or chop very finely with a knife. After evaporation of the liquid in the porridge, pour in the milk, put the swede, add salt, cook until the desired density.
3. When serving, place butter in bowls.

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