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5
votes
0answers
32 views

How to get good barley texture

I have had barley a few times where each pearl is light, slightly dry and separate. When I've cooked it at home I get a very gummy, clumpy texture. I have been cooking it by rinsing the barley, ...
2
votes
1answer
7k views

Should I delay adding barley when making vegetable barley soup?

When adding barley to a soup (usually with some combination of vegetables), should I add the barley later than the rest of the ingredients?
3
votes
4answers
13k views

Barley vs. oats?

What is the difference between barley and oats? In the US grocery stores (EDIT: in one grocery store) they seem to be considered to be the same thing, are they?
2
votes
2answers
245 views

Dark barley water

I happened across the wikipedia article on barley water today, and it features a photo of some very dark barley water: As far as I know, barley water is normally much lighter than that. Where does ...
2
votes
8answers
15k views

What can I do to add more flavor into my beef barley soup?

This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been: Beef ...
4
votes
4answers
10k views

How do you properly soak and cook barley?

I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a ...