"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-15-2010, 09:02 PM   #1
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
Barley?

i want to make chicken chili tomorrow, i would like to add a little barley, just to make it that much more nutrition wise/ would that be strange. if not to strange how much should i add. should i cook it first or let it cook in the broth ? will be in crockpot.

help please

__________________

__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 06-15-2010, 09:17 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,277
Add it to the broth. Hard to say how much. The barley swells up a lot and takes a lot of liquid. Add barley and extra broth/water to be absorbed. You can always adjust the amount of liquid.
__________________

__________________
"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 06-15-2010, 09:18 PM   #3
Senior Cook
 
Join Date: Jun 2010
Location: Leon, Guanajuato, Mexico
Posts: 118
When I make beef barley soup, I use pearl barley, add it to the beef stock first and let it cook for maybe half an hour, then I add the cooked beef and the vegetables and simmer it until the vegetables are cooked; by that time, the barley is also cooked. I don't know if that would work for chicken chili or not, but it works really well for my soup.
DMerry is offline   Reply With Quote
Old 06-15-2010, 09:18 PM   #4
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Quote:
Originally Posted by babetoo View Post
i want to make chicken chili tomorrow, i would like to add a little barley, just to make it that much more nutrition wise/ would that be strange. if not to strange how much should i add. should i cook it first or let it cook in the broth ? will be in crockpot.

help please
Nothing is strange if it appeals to you. I've never used it so hopfully one of our members can step up and help you. But it sounds good to me. Let me know if you use it.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-16-2010, 08:24 AM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,452
I'd cook it first, makes a world of difference.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-16-2010, 08:30 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,277
Quote:
Originally Posted by DMerry View Post
When I make beef barley soup, I use pearl barley, add it to the beef stock first and let it cook for maybe half an hour, then I add the cooked beef and the vegetables and simmer it until the vegetables are cooked; by that time, the barley is also cooked. I don't know if that would work for chicken chili or not, but it works really well for my soup.
Just curious why you cook it that way.

When I make beef barley soup, I cook the meat and veggies for some time then add the barley and cook that until done.
__________________
"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 06-16-2010, 02:34 PM   #7
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
decided to deep six the barley. doesn't seem to fit. will put in tiny tomatoes before they go bad. and a couple hot peppers left from making salsa. the left over salsa itself. and some assorted small bell peppers. of course onion, garlic and white beans. putting in left over roasted chicken. and whatever i think of. thanks for info everyone.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 06-16-2010, 09:47 PM   #8
Senior Cook
 
Join Date: Jun 2010
Location: Leon, Guanajuato, Mexico
Posts: 118
Andy M, I cook the barley some before adding the vegetables because I don't want the vegetables to get to soft. Whether they actually would or not I don't know, it just made sense to me to do it the first time I made the soup.
DMerry is offline   Reply With Quote
Old 06-16-2010, 10:10 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,277
Quote:
Originally Posted by DMerry View Post
Andy M, I cook the barley some before adding the vegetables because I don't want the vegetables to get to soft. Whether they actually would or not I don't know, it just made sense to me to do it the first time I made the soup.
I'm not suggesting there's anything wrong with what you are doing.

You could add the veggies after the barley is partially cooked so they wouldn't get too soft.
__________________
"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 06-16-2010, 10:15 PM   #10
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
i, too, preferentially, prefer pre-cooked barley/starches. the viscosity of the resulting broth is varying & inconsistant.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 06-16-2010, 11:14 PM   #11
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
originally i gave up on the barley. how ever my chili is too thin. i added corn starch but still to thin. think i will cook a bit of barley tomorrow and add that to thicken up the sauce. anymore corn starch will ruin the taste, i think.

i am sorry i started this particular dish.just wanted to use up some left overs. i will be eating it forever.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 06-16-2010, 11:16 PM   #12
Head Chef
 
Join Date: Dec 2008
Posts: 2,297
I will sometimes use cornmeal to thicken chili.
__________________

Wyogal is offline   Reply With Quote
Old 06-17-2010, 03:29 PM   #13
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
i was thinking maybe cooked rice. what do u think?
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 06-17-2010, 03:33 PM   #14
Head Chef
 
Join Date: Dec 2008
Posts: 2,297
in chili, I would prefer cornmeal. I don't like rice or barley in soup.
__________________

Wyogal is offline   Reply With Quote
Old 06-17-2010, 03:38 PM   #15
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
masa, very finely ground corn meal is a traditional chili thickener, and works well.
Robo410 is offline   Reply With Quote
Old 06-17-2010, 04:01 PM   #16
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
I use barley in a variety of dishes that are not really traditional. I always add it uncooked. I believe the water grain ration is like rice, 2 to 1. I add it to soups, stews chili, lentils...
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 06-17-2010, 04:35 PM   #17
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Quote:
Originally Posted by babetoo View Post
originally i gave up on the barley. how ever my chili is too thin. i added corn starch but still to thin. think i will cook a bit of barley tomorrow and add that to thicken up the sauce. anymore corn starch will ruin the taste, i think.

i am sorry i started this particular dish.just wanted to use up some left overs. i will be eating it forever.
babe, my mom use to thicken beans by getting a large can of already cooked bens then mash with a potato masher and stir into her beans.Thickened them up just fine.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-17-2010, 05:09 PM   #18
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Barley... porridge or cattle feed!
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 06-18-2010, 12:39 PM   #19
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Quote:
Originally Posted by babetoo View Post
originally i gave up on the barley. how ever my chili is too thin. i added corn starch but still to thin. think i will cook a bit of barley tomorrow and add that to thicken up the sauce. anymore corn starch will ruin the taste, i think.

i am sorry i started this particular dish.just wanted to use up some left overs. i will be eating it forever.
If you want to thicken, do not cook in advance. The barley will suck up the water and thicken the sauce.
__________________

__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Reply

Tags
chicken, chili

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





All times are GMT -5. The time now is 01:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×