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Thread: Has anyone used/cooked 'farro'?

  1. #1
    Sky Guest

    Default Has anyone used/cooked 'farro'?

    Today, the snailmail delivered the recent edition of "Cuisine at Home"
    (August 2010). On page 47, there is an interesting question about farro
    and what is it(?). Has anyone from RFC ever cooked farro? Sounds like
    it might be good stuff - up there with grits maybe?

    Sky, who's too curious again and would rather ask here than Google <G>

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  2. #2
    Serene Vannoy Guest

    Default Re: Has anyone used/cooked 'farro'?

    On 06/23/2010 09:08 PM, Sky wrote:
    > Today, the snailmail delivered the recent edition of "Cuisine at Home"
    > (August 2010). On page 47, there is an interesting question about farro
    > and what is it(?). Has anyone from RFC ever cooked farro? Sounds like
    > it might be good stuff - up there with grits maybe?
    >
    > Sky, who's too curious again and would rather ask here than Google<G>
    >


    I haven't, but after reading this article yesterday, I really want to:
    http://ouichefcook.com/?p=8260

    Serene

  3. #3
    Victor Sack Guest

    Default Re: Has anyone used/cooked 'farro'?

    Sky <[email protected]> wrote:

    > Today, the snailmail delivered the recent edition of "Cuisine at Home"
    > (August 2010). On page 47, there is an interesting question about farro
    > and what is it(?). Has anyone from RFC ever cooked farro? Sounds like
    > it might be good stuff - up there with grits maybe?


    I've cooked it; one of the species (Dinkel/spelt and also Grünkern,
    which is unripe, dried Dinkel) is common here in Germany. It is not
    unlike pot barley (but not pearl barley) in taste and texture. It is
    not my favourite grain (and neither is pot barley).

    Victor

  4. #4
    Giusi Guest

    Default Re: Has anyone used/cooked 'farro'?


    "Serene Vannoy" <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > On 06/23/2010 09:08 PM, Sky wrote:
    >> Today, the snailmail delivered the recent edition of "Cuisine at Home"
    >> (August 2010). On page 47, there is an interesting question about farro
    >> and what is it(?). Has anyone from RFC ever cooked farro? Sounds like
    >> it might be good stuff - up there with grits maybe?
    >>
    >> Sky, who's too curious again and would rather ask here than Google<G>
    >>

    >
    > I haven't, but after reading this article yesterday, I really want to:
    > http://ouichefcook.com/?p=8260
    >
    > Serene


    I do and I love it. I especially like it cooked and then made into a salad
    with onion, celery, herbs from the garden, lemon juice and the best OO I
    have.
    I soak it overnight so that it takes little time to cook. The Germans
    produce a par-cooked version but I don't like it.



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