SC - Re: A couple questions . . .

[Kathleen M Everitt]

On Sun, 5 Oct 1997 20:19:56 +0200 (SAT) Jessica Tiffin
<melesine at ilink.nis.za> writes:
>Greetings, all.
>

>Recognition!  I concocted something very like this for a feast about a 
>year
>ago, basing it on a chicken-barley dish  (purportedly Saxon) I found 
>on the
>Net.  The flavour was wonderful (mushroom, onion, fresh herbs, dash of
>vinegar) but the barley went very glutinous, and the dish was not well
>received.  (Sigh).  What am I doing wrong?  Is that gluey consistency 
>the
>result of overcooking, or the wrong kind of barley?  If it's all 
>cooked
>together in broth, you can't wash it to get rid of excess starch, 
>which is a
>reasonable rice-fixer.
>
>grateful for imput,
>
>Melesine
>

We make barley for events a lot. We cook it in beef broth and, yes, it
always gets fairly glutinous. Everyone seems to like it, though. Maybe
just regional differences? Try adding a little more broth to make it a
bit soupier.

Julleran 
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