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/ck/ - Food & Cooking

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17789294 No.17789294 [Reply] [Original]

Protip: wash and steam barley like you would cook rice for optimum taste and texture. After toasting it in a dry pan beforehand, of course.

>> No.17789300

>>17789294
Does it matter if I cook it more like pasta than rice, with a lot of water and then drain?

>> No.17789302
File: 9 KB, 185x273, disgusting.jpg [View same] [iqdb] [saucenao] [google]
17789302

>>17789294
>eating literal cattle feed

>> No.17789308

>>17789300
you can also cook rice like that, but like with rice, it stops you from achieving the sticky texture. the important part is to use the 2:1 water to grain ratio like you would with rice. Using a 3:1 or even 4:1 water to grain ratio for barley like they say on the package turns it into a slimy porridge.

>> No.17789345

>>17789302
It's the Nebuchadnezzar diet

>> No.17789361

>>17789294
>barley
sorry i'm not an irish peasant in the 1700s

>> No.17789375

>>17789361
>>17789302
oh no the ketofags got out of their cells

>> No.17789586

>>17789308
Barley takes way, way longer to cook than rice. 2:1 isn't enough water for that length of time

>> No.17789638

>>17789586
Use a pot with a tight lid so the steam doesn't escape like you do anytime you're cooking anything where you're not cracking the lid on purpose.