Pearl Barley
Pearl barley, or pearled barley, is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran Bran, also known as miller's bran, is the component of a Cereal, cereal grain consisting of the hard layersthe combined aleurone and Fruit anatomy#Pericarp layers, pericarpsurrounding the endosperm. Maize, Corn (maize) bran also includes the p ... layer. It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grainBarley
from The Cook's Thesaurus (foodsubs.com) such as "hulled barley" (or "barley groats", also known as "pot barley" and "Scotch barley"). Fine
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Barley Grains
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye. In 2023, barley was fourth among grains in quantity produced, 146 million tonnes, behind maize, rice, and wheat. Globally, 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparation. In Engl ...
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Barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye. In 2023, barley was fourth among grains in quantity produced, 146 million tonnes, behind maize, rice, and wheat. Globally, 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparatio ...
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Hull (botany)
Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective outer covering of a seed, fruit, or vegetable. It can also refer to the exuvia of insects or other small animals left behind after moulting. The term ''husk'' dates to c.14, it is probably based on Middle Dutch word ''huusken'' meaning 'little house', which is derived from ''hūs'' meaning house. In cooking, hull can also refer to other waste parts of fruits and vegetables, notably the cap or sepal of a strawberry. Grains such as wheat and barley have husks. The grains are the entire seed of a plant. The seed of a grain (which the grain industry calls a "kernel") is made up of three key edible parts – the bran, the germ, and the endosperm – which are all protected by an inedible husk that protects the kernel from damage by sunlight ...
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Bran
Bran, also known as miller's bran, is the component of a Cereal, cereal grain consisting of the hard layersthe combined aleurone and Fruit anatomy#Pericarp layers, pericarpsurrounding the endosperm. Maize, Corn (maize) bran also includes the pedicel (tip cap). Along with the cereal germ, germ, it is an integral part of whole grains, and is often produced as a byproduct of mill (grinding), milling in the production of refined grains. Bran is highly nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid. As such, it is typically removed from whole grain during the Refined grains, refining processe.g. in processing wheat grain into white flour, or refining brown rice into white rice. Bran is present in cereal grain, including rice, maize, corn (maize), wheat, oats, barley, rye, and millet. Bran is not the same as chaff, which is a coarser, scaly material surrounding the gr ...
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Groats
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling). Groats can also be produced from pseudocereal seeds such as buckwheat. Culinary uses Groats are nutritious but can be difficult to chew, so they are often soaked before cooking. Groats are used as the main ingredient in soup, porridge, bread, and vegetable-based milk. Groats of many cereals are the basis of '' kasha'', a porridge-like staple meal of Eastern Europe and Eurasia. In North America, ''kasha'' or ''kashi'' usually refers to roasted buckwheat groats in particular. In North India, cut or coarsely ground wheat groats are known as ''dalia,'' and are commonly prepared with milk into a sweet porridge or with vegetables and spices into salty preparations. In Yemen, boiled groats are e ...
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Barley Flour
Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine. Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour. Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour. Uses Barley flour is used to prepare breads such as barley bread. It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads. Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product. Barley flour is also used as an ingredient in some specialty foods. Barley breading is another food product prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, ...
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Lysine
Lysine (symbol Lys or K) is an α-amino acid that is a precursor to many proteins. Lysine contains an α-amino group (which is in the protonated form when the lysine is dissolved in water at physiological pH), an α-carboxylic acid group (which is in the deprotonated form when the lysine is dissolved in water at physiological pH), and a side chain (which is partially protonated when the lysine is dissolved in water at physiological pH), and so it is classified as a basic, charged (in water at physiological pH), aliphatic amino acid. It is encoded by the codons AAA and AAG. Like almost all other amino acids, the α-carbon is chiral and lysine may refer to either enantiomer or a racemic mixture of both. For the purpose of this article, lysine will refer to the biologically active enantiomer L-lysine, where the α-carbon is in the ''S'' configuration. The human body cannot synthesize lysine. It is essential in humans and must therefore be obtained from the diet. In orga ...
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Montana State University
Montana State University (MSU) is a public land-grant research university in Bozeman, Montana, United States. It enrolls more students than any other college or university in the state. MSU offers baccalaureate degrees in 60 fields, master's degrees in 68 fields, and doctoral degrees in 35 fields through its nine colleges. More than 16,700 students attended MSU in the fall 2019, taught by 796 full-time and 547 part-time faculty. In the Carnegie Classification, MSU is placed among "R1: Doctoral Universities – Very high research activity", one of only two universities to receive this distinction with a "very high undergraduate" enrollment profile. The university had research expenditures of $257.9 million in 2024. Located on the south side of Bozeman, the university's campus is the largest in the state. The university's main campus in Bozeman is home to KUSM television, KGLT radio, and the Museum of the Rockies. MSU provides outreach services to citizens and communities sta ...
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Potage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients, sometimes those easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. The pottage that these people ate was much like modern-day soups. When wealthier people ate pottage, they would add more expensive ingredients such as meats. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex ...
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Orzotto
Orzotto () is an Italian dish similar to risotto, but made with pearl barley instead of rice. Orzotti are a speciality of the Friuli-Venezia Giulia region of northeastern Italy. The name is a portmanteau In linguistics, a blend—also known as a blend word, lexical blend, or portmanteau—is a word formed by combining the meanings, and parts of the sounds, of two or more words together.

Cholent
Cholent or Schalet () is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century.Rabbi Yitzahk ben Moishe or "Zaruah" in his ''Mishnah Torah''. Or Zaruah, part 2, Hilhot Erev Shabbat, 3b. It is related to and is thought to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence. Etymology Max Weinreich traces the etymology of ''cholent'' to the Latin present participle ''calentem'' (an accusative form of ''calēns''), meaning "that which is hot" (as in ''calorie''), via Old French (present participle of , from the verb , "to warm"). One widely quoted folk etymology derives the word from French language, French ("hot") and ("slow").Stein, 46. Another folk etymology derives ''cholent'' (or ) from , which means "that rested [overnight]", referring to the tradition of Jewish f ...
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Krupnik (soup)
Krupnik () is a thick Polish soup made from vegetable or meat broth, containing potatoes and barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ... groats ('' kasza jęczmienna'', archaically called ''krupy''—hence the name). Common additional ingredients include '' włoszczyzna'' (carrots, parsley, leek, and celery), onion, meat, and dried mushrooms. References {{Reflist Barley-based dishes Polish soups ...
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