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Barley recipes |
Pale brown in colour and resembling wheat berries, barley
is believed to be the oldest cultivated cereal. The barley germ is
encased inside the starchy grain, which is coated with a thin, tough
bran husk. Barley is used all over the world, in breads, breakfast
cereals, puddings, porridges, stews and soups such as Scotch broth.
Barley water, beer and other alcoholic drinks are made from it and it is
also used for sweetening breads and drinks, and in malt extract.
Buyer's guide
Whole barley often has some or all of its bran husk
removed. This variety, which is the cheapest and most nutritious, is
known as Scotch barley. The other two varieties are pot barley and pearl
barley. Barley has significantly less gluten than wheat.
Storage
Use within three months of buying. Barley breads will become stale quicker than wheat breads.
Article by Sejal Sukhadwala
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