"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Thread Tools Display Modes
Old 09-18-2014, 11:25 PM   #1
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,185
Farro experiment

Here it is the middle of the night, the chef who created the recipe using farro did not respond when asked if it was whole grain, semi-pearled, or pearled. So, not quite sure which kind I had picked up (I was in a rush and there are only three locations where we know we can get farro), I just grabbed it and ran. I took one cup of farro, soaked it in hot water for 30 minutes, rinsed it. I set two SS pots of equal size (but not the same manufacturer) on the stove and put 6 c of water in each pot, brought those to a boil and added the 1 c of farro to each. Set the timer for 10 minutes and waited. Both cooked to about the same consistency--both are al dente. However, the soaked farro puffed up more (looks more like pearl barley) than the unsoaked. This was not the result I was expecting. I figured since the package said cook for 20 minutes, that would be how long it will take. I will have to see what the tasting panel thinks of the two tomorrow.

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 09-20-2014, 02:48 PM   #2
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston
Posts: 9,199
I cook Farro all the time.

I never soak it.

Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-13-2015, 10:51 AM   #3
Senior Cook
zfranca's Avatar
Join Date: Jul 2010
Location: SARZANA, La Spezia
Posts: 227
Send a message via Skype™ to zfranca

Since I now live in farro country, I like to share with you some info on this wonderful grain, that has become part of my diet.
Farro (Triticum) is the most ancient grain still cultivated to-day (mainly Mediterranean countries). It is basically not much different than wheat kernels. There are some nutritional value in favor of the farro, (less calories, more minerals, and vitamins)). It is available in three different sizes: small, medium and large. The most commonly used it the medium (Farro dicocco). Also it is available as whole wheat farro or pearled farro. Since the pearled farro had the outer layer removed it is easier to cook but it has slightly less nutritional properties than the whole grain, and it does not need presoaking.
If you are using wholegrain farro, it is recommended to rinse it under cold water(to eliminate impurities) and let it soak for 4 to 8 hours in cold water before cooking.
Farro is typically served as soup, but it does also very well in cold salads. If you buy it in packages, the label should mention if it is pearled.
We are all angels with one wing. Only together we can fly.
zfranca is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:58 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.