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hi does anyone know if this will cook in the slow cooker?  in a soupy stew thing
lbb

This takes me back,yes people put it in stews,probally still do,do you have to soak it first?can't remember.My mum used to use it.

I don't soak it if I am using the pressure cooker when making leek soup but as it is so small, I don't think you would need to soak it if you were using it in a stew as you will be cooking it for a long while anyway.

Found these so I'd say the answer is yes:

http://www.cookuk.co.uk/meat/lamb/LambandCarrotCasserole.htm

http://allrecipes.co.uk/recipe/2239/slow-cooker-beef-and-barley-soup.aspx

Takes me back too - homemade Scotch broth!

Nice recipes Ceres. :)

Made me feel hungry :)

thank you every one
thank you ceres

soo do people not use pearl barley any more?
the kids love it

lbb

do rince your barley though :) it gets rid of the dust.

I use it all the time, in fact I cooked with it about four days ago.

I always make a lovely chicken stew, with pearl barley, leeks, carrots and dumplings.

I love using pearl barley in winter stews, reminds me of when I was a little girl  :)

As Cam has said, rinse it thoroughly, then bung it in 8)

Not a flavour I like, particularly,  but OH used to put it in his stews, etc. - and I ate it :-\..win some, lose some, and if someone else is cooking? ;D

Do peeps not use pb any more? Think that depends on the sort of food they eat...not much call for pb (or any other pulses) at McDucks? :-\

The pb I get (Tesco) says no need to soak over night. I use it all the time for stews and soups. I've convinced myself that it thickens it more  ;D

I'm too impulsive (ha ha get it) to have to bother soaking stuff overnight  ;D.

Mmmmmm, slurp! Love the way it feels all thick and gloopy in soups/stews! Proper winter food!

I use it in soups, stews, and other things. It reminds me of the things my Nan used to cook when I was little. Very much a winter food. The chooks like it too. I still use a lot of so called 'old fashioned' ingredients like scrag end, pearl barley, dried stew mixes, blancmange and suet.

I think the main problem these days is that people have forgotten how to cook. Lets bring back the old values in cooking and stop listening to all this bloody nonsense about GI, carbs etc etc.

mum used it in ox tail and pigs tail soups and stews, I still use it but don't do pigs tail  ;D
ray's not keen but I tell him it's good for him  ;D

I still use some in a leg of lamb bone stew to thicken it.  Cook leg of lamb eat it on Sunday, cold meat on Monday and bone stew on Tuesday.  Cook the bone with carrots and onions and handful of pearl barley and stock cube and eat with mashed potatoes.  Was my favourite when I came home for lunch as a school child.  How many children do that nowadays.  Another favourite was corned beef hash, onions, corned beef and oxo cube with mashed potato.  Recession, some of these people should have lived through the war, on rationing when they had no petrol and then they would stop moaning about the price of petrol and walk and be grateful for the wide selection of food in the shops and perhaps a lot of them would lose some weight.

Quote from: Borlotti on November 06, 2008, 20:22:30
I still use some in a leg of lamb bone stew to thicken it.  Cook leg of lamb eat it on Sunday, cold meat on Monday and bone stew on Tuesday.  Cook the bone with carrots and onions and handful of pearl barley and stock cube and eat with mashed potatoes.  Was my favourite when I came home for lunch as a school child.  How many children do that nowadays. 

Mine do! Their favourite dinner is stew of any kind.  I use pearl barley but I'm never sure of what amount to put in?

I usually put in a handful

For them that like it, try a pearl barley rissoto. Pearl barley in place of rice It's really good.