Cooking pasta in liquid other than water

[taxlady]

Here in North America, pearled barley has had the bran removed and it's been polished a bi.

 

[dragnlaw]

It is the quantity of barley added that makes the difference. Not the grain.
With the bran takes just a few minutes longer to cook.

 

[Jade Emperor]

It is the quantity of barley added that makes the difference. Not the grain.
With the bran takes just a few minutes longer to cook.

Yes, I don’t add a huge amount of barley. The beef shin and broth is the hero.

 

[jennyema]

You can cook pasta in pretty much any thin liquid

 

[Meryl]

I think pearl barley is more refined than pot barley, it has had its germ removed as well as the outer fibrous coating, so it is whiter - "pearled".

 

[taxlady]

I think pearl barley is more refined than pot barley, it has had its germ removed as well as the outer fibrous coating, so it is whiter - "pearled".

I just wanted to make sure that we were talking about the same thing. Sometimes the English used in other countries has words that mean something else in other English speaking countries. E.g., corn flour in the US is not the same thing as corn flour in GB. That's what is called corn starch in North America. Another word like that is "temper". From Wiktionary:

• (cooking) To adjust the temperature of an ingredient (e.g. eggs or chocolate) gradually so that it remains smooth and pleasing.
• To sauté spices in ghee or oil to release essential oils for flavouring a dish in South Asian cuisine.

The first one is what comes to mind if I use North American English. I imagine it's the same in most non-Indian English.
The second one is used in Indian English and sure as heck surprised me the first time I came across it.

 

[dragnlaw]

I did know that to temper spices but not frequently used here, to the best of my knowledge. It's mostly a "chef" expression, although I think I read it in the Joy of Cooking (?)

 

[Jade Emperor]

Also, some culinary terms:

Cilantro = coriander
Arugula = rocket
Aubergine = eggplant
Chilli is a fruit, not a dish
The list goes on…

 

[taxlady]

I did know that to temper spices but not frequently used here, to the best of my knowledge. It's mostly a "chef" expression, although I think I read it in the Joy of Cooking (?)

I think we call it blooming the spices in oil.