Barley Recipes

Kristen Said:

How much barley do I need to have 4 cups cooked barley?

We Answered:

my bag of pearl barley directs 1 1/2 cups will yield just over 4 cups cooked barley.I don't know how your barley is processed so I can't give you a better answer

Mary Said:

Does anyone know what Barley Sugar is and where would I find it?

We Answered:

Barley Sugar

500 g glucose powder
150 ml water
1 tbsp honey
A good pinch of saffron powder
1/2 lemon, juice strained, rind thinly pared in one continuous strip
A small pinch of cream of tartar.

In a heavy saucepan, heat the glucose, honey, saffron powder and
water until the glucose has completely dissolved. Add the lemon
rind and the pinch of cream of tartar. Boil the syrup until it
reaches the Soft Ball Stage, more than 116 Celsius (240F) but remove
the lemon rind before it begins to go brown.

Continue to boil the syrup until it reaches the Hard Crack Stage,
more than 154 Celsius (310F). Keep testing with iced water and
don't over cook them as I did the first time. (They had a bitter
taste and I had to throw them out.) Stop the cooking by dipping
the base of the pan into cold water. Add the lemon juice without
stirring. Pour out the syrup in a thin layer on to a lightly oiled
metal baking tray. Leave the mixture to cool for a few minutes then
use a palette knife or spatula to fold the sides to the middle
without wrinkling the sheet of syrup. Oil some scissors and use
them to cut the mixture into strips. Twist the strips into corkscrew
shaped sticks while they are still warm. This is fun. If the mixture
cools too rapidly put the metal tray over a bowl of boiling water.

Edgar Said:

For how long do you cook pearl barley in a stew?

We Answered:

no no no, it takes only 10 minutes trust me

Kurt Said:

How do I keep from over cooking barley in my soup?

We Answered:

Since barely doesn't add a whole lot of flavor to the soup, your best bet is to prepare the soup without the barely and freeze it. When you want to serve the soup, prepare the barely in its own pan and add it to the soup just before serving.

Or, when you defrost and heat the soup, you could put the barely in and let it cook in the soup, so it absorbs some of the soup's flavor. That should only take 20 minutes or so, if you add the barley to the hot soup.

Bottom line, don't put the barley in until much closer to serving.

Diana Said:

What percentage of all purpose flour is malted barley flour?

We Answered:

o %

Zero

Barley Recipes

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