OK so im working in this restaurant currently as the sous chef, we are not producing the best quality food at the moment and I am trying to improve the dishes that we offer and one of our more popular chicken options comes with a pearl barley risotto, currently we use pot barley but I am curious if it would taste better with pearl barley. I have never made a barley risotto before working here and I have only done so with the pot barley we currently use so I am asking your opinion purely on the taste not the nutritional facts because I am aware that pot barley in healthier.
pearl barly vs pot barley what tastes better
Gear mentioned in this thread:
Hello Mark and welcome to cheftalk.
Pot barley and pearl barley both come from the hulled bran of the husked barley. They are both steamed and polished but the difference is that pearl barley is polished longer and has a slightly whiter color.
Give the pearl barley a try...it makes great risotto.
Pearl barley will have less flavour and your customers will perceive it as softer and mushier.
Pot barley isn't used for risotto often but if your customers are ordering it and liking it it'd stick with it.