I've got a small bag of whole barley malt intended for brewing beer. After doing a bit of reading I'm getting conflicting information. Some say the outer hull in not edible, while others say it is ...
I started experimenting with baking using mixture of wheat and barley. The loaf was very tasty when made this way. Barley is one of the grains that has gluten. So is there a recipe for bread with ...
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, ...
When adding barley to a soup (usually with some combination of vegetables), should I add the barley later than the rest of the ingredients?
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?
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 ...
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 ...
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 ...