Cooking Barley without Foam?

Slacker16
Slacker16 Posts: 1,184 Member
edited November 2024 in Recipes
I enjoy barley, usually cook it in the rice cooker, but it foams like crazy. For the record, I use pearl barley and it's a basic one-button rice cooker with no options.

White rice foams a bit too, but this is on a whole different level. I have to stand by the cooker for the first 15 minutes to take off the lid every now and again.

Once all the ? starch, I guess ? is out, it simmers nicely and turns out tasty but it's a huge PITA.

I have tried:
- rinsing the grains, didn't help
- adding oil, tasty but didn't help with the foam
- leaving the lid off, works but the results are less good

Any ideas?

Replies

  • VeryKatie
    VeryKatie Posts: 5,963 Member
    Umm... how about doing it in two batches? I'm really not sure.
  • buggzero
    buggzero Posts: 9 Member
    It's definitely a starch reaction, I don't get it when I cook barley on the stovetop. Have you tried soaking the barley, then rinsing?
  • Slacker16
    Slacker16 Posts: 1,184 Member
    buggzero wrote: »
    It's definitely a starch reaction, I don't get it when I cook barley on the stovetop. Have you tried soaking the barley, then rinsing?
    It happens on stovetop too.

    Soaking... yeah, I could see that working. Takes away from the convenience angle though...
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