"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-16-2016, 03:07 PM   #11
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by Cooking Goddess View Post
It does. Not hard, but it doesn't get soft like noodles or beans either. I think its "done" texture is similar to wild rice, only bigger and round. ~ Hope this helps.

BTW, next time you cook barley, test a few grains as it gets close to the end of cooking time. If it isn't done enough for you, keep checking every five minutes until it is. My last batch of barley took an extra half hour or so before I was happy.

So if it's not done and the water has been absorbed, do you add more water? If so how much?


Sent from my iPhone using Discuss Cooking
__________________

__________________
kitchengoddess8 is offline   Reply With Quote
Old 04-16-2016, 03:08 PM   #12
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by Dawgluver View Post
You might know barley from canned soup, it's normally really soft. I prefer mine with a bit of "chew". And as Kayelle advised, if you're using it in soup, don't add too much barley! Been there, done that, and ended up with barley gruel.

Cooked barley freezes well.

Did it come out like gruel because barley keeps absorbing water?


Sent from my iPhone using Discuss Cooking
__________________

__________________
kitchengoddess8 is offline   Reply With Quote
Old 04-16-2016, 03:10 PM   #13
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by Andy M. View Post
It's a matter of texture. There should be some bite to the barley but not so much that is tiresome to eat it.

That's really helpful. Is it supposed to be similar to the texture of brown rice?


Sent from my iPhone using Discuss Cooking
__________________
kitchengoddess8 is offline   Reply With Quote
Old 04-16-2016, 03:11 PM   #14
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
Quote:
Originally Posted by kitchengoddess8 View Post
Did it come out like gruel because barley keeps absorbing water?


Sent from my iPhone using Discuss Cooking

Yes. And I put too much barley in.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-16-2016, 03:59 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,351
Quote:
Originally Posted by kitchengoddess8 View Post
That's really helpful. Is it supposed to be similar to the texture of brown rice?


Sent from my iPhone using Discuss Cooking

Similar. A little bit of chewiness. Really, you can cook them to the texture you prefer - cheeked or softer.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-16-2016, 07:08 PM   #16
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
How long does barley keep in the fridge?


Sent from my iPhone using Discuss Cooking
__________________
kitchengoddess8 is offline   Reply With Quote
Old 04-16-2016, 07:26 PM   #17
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
How to fix undercooked barley

Not too long, maybe a few days if it's cooked. I would freeze the excess.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-16-2016, 09:06 PM   #18
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by Dawgluver View Post
Not too long, maybe a few days if it's cooked. I would freeze the excess.

How do you defrost it? Microwave?


Sent from my iPhone using Discuss Cooking
__________________
kitchengoddess8 is offline   Reply With Quote
Old 04-16-2016, 10:57 PM   #19
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
If you're going to use it in soup or stew, just dump it into the broth frozen.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-17-2016, 02:29 AM   #20
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
Quote:
Originally Posted by kitchengoddess8 View Post
So if it's not done and the water has been absorbed, do you add more water? If so how much?
Add enough so that you can stir the barley around. If you end up adding too much water and the barley is cooked to your liking before all the water is absorbed, just drain it like you would drain noodles or pasta.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Tags
barley, cook, how to

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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:46 AM.


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