BARLEY

Nix said:

There seem to be a lot of different types of Barley - pearl barley, pot
barley etc. What are the differences, which is best for you and do you
have any suitable recipies?

Suitable recipes... I haven't a clue, I'm not you.

http://www.albertabarley.com

barley
This hardy grain dates back to the Stone Age and has been used
throughout the eons in dishes ranging from cereals to breads to soups
(such as the famous SCOTCH BROTH). Most of the barley grown in the
Western world is used either for animal fodder or, when malted, to make
beer and whiskey. Hulled (also called whole-grain ) barley has only the
outer husk removed and is the most nutritious form of the grain. Scotch
barley is husked and coarsely ground. Barley grits are hulled barley
grains that have been cracked into medium-coarse pieces. Hulled and
Scotch barley and barley grits are generally found in health-food
stores. Pearl barley has also had the bran removed and has been steamed
and polished. It comes in three sizes - coarse, medium and fine -
and is good in soups and stews. When combined with water and lemon,
pearl barley is used to make barley water, an old-fashioned restorative
for invalids. Barley flour or barley meal is ground from pearl barley
and must be combined with a gluten-containing flour for use in yeast
breads.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Nix a écrit :

Quoted message said:

Can anybody out there advise me.

There seem to be a lot of different types of Barley - pearl barley, pot
barley etc. What are the differences, which is best for you and do you
have any suitable recipies?

I prefer pot to pearl barley. Pearl barley is a larger grain when
cooked whereas pot barley remains firm. I prefer to cook barley
separately in plenty of water (4:1) and then drain. It can be added to
soups and used in a pilaf or mixed with rice or couscous.

If you cook it from dry directly into the soup, it will absorb some of
the liquid. Cooking it separately and adding to the soup (I do the
same with rice) means you retain a maximum amount of broth.

alsandor said:

I prefer to cook barley separately in plenty of water (4:1) and then drain.

Draining is okay if you save the liquid for something else, like baking
bread... otherwise dumping that liquid down the drain takes lots of
nutrition along with it. It's not that difficult to figure out how
much liquid to use when cooking barley so that it's all absorbed...
I've found it's the same as for rice about 3 : 1.

http://www.albertabarley.com/recipes/main/pilaf.shtml

Sheldon

On 16 Feb 2006 07:11:26 -0800, "Nix" <[email hidden]> rummaged
among random neurons and opined:

Quoted message said:

Hi

Can anybody out there advise me.

There seem to be a lot of different types of Barley - pearl barley, pot
barley etc. What are the differences, which is best for you and do you
have any suitable recipies?

Pot barley - definitely. It stays firm no matter how long you cook it.
And when I had occasion not long ago to try to find pot barley (cannot
find it to save my life in US markets locally), I had to buy a huge
amount. If you would like me to send you some, email me and I'll let
you judge for yourself. IMHO, pot barley knocks pearl barley into next
week.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"