SC - Re: A couple questions . . .
Kathleen M Everitt
kathe1 at juno.com
Mon Oct 6 04:59:33 PDT 1997
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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