Toasted pearled barley - to soak or not?
I toasted some pearled barley tonight and I plan to cook it tomorrow morning. Should I soak it overnight? How about cooking - steam or boil - what will keep the rich toasted flavour better?
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Don't suppose you know, but would steaming or boiling keep the toasted taste better? Texture doesn't matter as it's going in a miso ferment, but I just wanted to get that toasted barley flavour in there without going to the bother of growing barley koji.
On this site, there is an article about the best way to cook different rices. I kind of remember barley being included. It's been forever since I've cooked barley, so I'm no help there.