Why it works: Barley and lemon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 484 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Barley Water
Ingredients
Directions
Prepare the barley
Wash the pearl barley in cold water and discard the water.
Place the washed barley in a saucepan with a little boiling water.
Boil for a few minutes.
Discard the water.
Make the barley water
Fill the saucepan with 2 quarts of boiling water and boil until only 1 quart remains.
Flavor with lemon or jelly if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Barley + lemontop 13% of all pairsSmell alikemoderateCooked together484 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pearl barley
- Its starch releases into the water, giving the drink its body and mild, thickened texture.
The step that matters
Boiling the barley in the second water. Boiling until only 1 quart remains concentrates the liquid and draws starch out of the grains. Stopping too early gives a thin drink, and boiling too long makes it cloudy and overly thick.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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