Cooking Essentials
The Technique
Barley
Barley is an ancient grain & one of the earliest cultivated in history. It may be found in two forms, hulled & pearled. Hulled barley has been processed just to remove the outer shell leaving the the bran & germ in tact while pearled barley has had the layer of bran & the hull removed. It is a nutrient dense food offering the benefits of being a good source of fiber, protein & magnesium. Barley offers wonderful texture to recipes. It may be seasoned & served as a simple side dish replacement for rice or quinoa. Barley is easy to prepare & features a straightforward cooking method with minimal effort.
Basic Barley
makes 3 cups
1 cup pearled barley
4 cups water
1/2 tsp kosher salt
Rinse the barley under cool water. Bring the water & the salt to a boil over Medium-High heat. Stir in the barley & allow bubbles to return to the surface. Reduce the heat to Medium-Low & simmer, uncovered & stirring occasionally, 30 to 35 minutes or until al dente. Most of the water should evaporate during the cooking procedure. Drain the barley from any liquid that may remain in a fine wire mesh colander. Use as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Cook & Use Barley
Barley can be used in hot & cold recipe applications. The chewy texture adds wonderful depth to side dishes, salads & soups. Follow these additional pointers for success in your own kitchen.
The Technique
All of the water may not absorb into the barley during cooking. Conversely, if it cooks a bit more quickly, add 1/4 cup water at a time until the proper texture has been achieved. In order to determine if it is ready, the best method is to taste it just as if you were to check the texture of pasta. It shouldn’t be too firm nor too soft. Look for a toothsome bite. If any water remains & the texture is to your liking simply drain in a fine wire mesh sieve.
When preparations are to be made for cold salad applications, rinse the barley under cold water to stop the cooking process. This will also wash away the starch that was released. The barley will loose it’s cloudy appearance & look more distinct. Allow it to cool completely. Spread the barley over a half sheet pan & refrigerate about 30 minutes before proceeding with specific recipe instructions.
Barley can be added directly to soups. If integrating the grain into one of your favorite recipes, add it during the last 30 minutes of the cooking time. It will continue to expand while hot so adjust the cook time keeping that thought in mind.
The Tune
“Sweet Lorraine” June Christy
httpa://www.youtube.com/watch?v=–5Yhjj2Uu8
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