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Thread: pressure cooking barley

  1. #1

    pressure cooking barley

    I just have to go on record and say how cool (hot?) using a pressure cooker is for beans, barley. I just made a killer black bean soup. Black beans dry cooked in 25 minutes.
    Then I used it to cook barley. 2 cups pearly barley , 4 cups water for 17 minutes. Done deal.
    While listening to Barbara Bonney Sing lieder and opera.
    Sublime.....life is good , even with SCI (mostly but not always)
    Jon

  2. #2
    Senior Member goat's Avatar
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    Be careful foam doesn't clog pressure relief valve.
    Exploding pots aren't nice.
    "Let your food be your medicine" - Hippocrates

  3. #3
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    I'd like to have a pressure cooker as I eat a lot of barley in my miso and with oatmeal. Eventually I'll get one but I'm facing eviction from my place after living in it for the past three decades, have no money saved and nowhere to go - so I'll have to keep slow boiling my barley for the time being.

    Barley stores well though; I just put it in a big ziploc bag and shuttle it between the fridge and freezer and it keeps for weeks. Nothing like that big pearl al dente feel when you eat it.

  4. #4
    Senior Member Van Quad's Avatar
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    Quote Originally Posted by goat View Post
    Be careful foam doesn't clog pressure relief valve.
    Exploding pots aren't nice.
    There is the old family tale of my grandmother planting the pressure cooker lid in the kitchen ceiling from an exploding pressure cooker.

  5. #5
    added precooked pearl barley to a saute of onions, garlic, celery, and carrots with herb de province flavoring. Very nice healthy starch dish plus some veggies. Barley is really versatile.

  6. #6
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    Quote Originally Posted by arndog View Post
    added precooked pearl barley to a saute of onions, garlic, celery, and carrots with herb de province flavoring. Very nice healthy starch dish plus some veggies. Barley is really versatile.
    Chewy tooy.
    "The world will not perish for want of wonders but for want of wonder."
    J.B.S.Haldane

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