Cooking with whole grains

most recent posts (22 July - 13 October 2004) from the ad studded bravenet board
Locked
bravenet_archive
Administrator
Posts: 242
Joined: Thu 14 Oct, 2004 8:59 am

Cooking with whole grains

Post by bravenet_archive »

originally posted by MEF on Aug 23, 04 - 3:12 PM

Whenever I have run into overcooked barley in soups, I have always thought of it as a tasteless filler. Since reading Paula Wolfert and Lynne Rosetto Kasper, I've decided to have a fresh look at cooking with whole (but hulled) grains. I've had some interesting results with various soups, but have not yet brought anything to perfection. Has anyone else had experience with wheat berries, pot barley or whole oats??
Last edited by bravenet_archive on Thu 14 Oct, 2004 11:42 am, edited 1 time in total.
bravenet_archive
Administrator
Posts: 242
Joined: Thu 14 Oct, 2004 8:59 am

Re: Cooking with whole grains

Post by bravenet_archive »

originally posted by MEF on Aug 23, 04 - 5:44 PM

No sooner had I posted my comment about grains when the timer went for the tasting of my Barley Mountain Soup from Lynne Rossetto Kasper's book "The Italian Country Table (a really well written, interesting book of Italian rural cooking). It is perfection!
The soup is flavourful and so is the barley. Now on to wheat!
Locked