Last night I did an extensive experiment with dehydrated
cooked barley.
Once I had completed a
series of photos (and eaten the results), I went to load it into the computer.
To my disgust, I discovered my camera chip was still in the computer!
My SLR won’t take a pic if the chip is
missing, but apparently the point-and-shoot will. Hmmm…
I fiddled around with the camera… don’t know why… and
discovered it has an internal memory. My pics were there!
Yay!
Sooo…. I figured out how to transfer them to the chip and into the
computer.
I wanted to find out about the cooked barley I had recently
dehydrated. I am quite fond of barley,
but it takes a long time to cook.
Generally, I cook it in the crock-pot overnight.
I wondered if it would rehydrate like dehydrated cooked
rice.
I started with ¼ cup of dehydrated
barley and covered it with water.
It
took about 30 minutes of simmering on very low heat before it was rehydrated,
tender, and ready to eat. I decided that takes too long, although it is
substantially less time than cooking it from the raw state.
