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wanted: fluffy Barley
Hello!
I've been lurking here for more than a year, and I'm happy to finally have a question to raise, albeit a relatively simple one.
I am having trouble getting my barley just right. Tonight I attempted to cook the Barley/Millet/Squash grain dish we had the other day at Mana on Amsterdam and 90th here in the city, but it came out oatmealish. I've had problems before with barley (doesn't open) and with millet (soupy) separately. Usually we cook grains in an Ohsawa pot in our Fagor pressure cooker, but tonight, for the sake of time and space, we went with the foods straight in the Fagor. I soaked the barley for eight hours today and cooked it for an hour over low heat after coming to pressure. It came out burned on the bottom and liquid on top; after mixing it was eatable but not well done by any means.
Any suggestions? Tomorrow I may try straight barley in the Ohsawa Pot. I'm guessing it will take even longer judging by the way brown rice cooks in there.
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