Cooking Challenge #002
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In theory I could grind it in my spice grinder but it would take a while to get three cups.
It’s used in a lot of soups. You could make beer and use the spent grains in cookies or muffins.
No no no
The 3 cups flour is just plain wheat flour, then you add the ground barley to taste, up to like 1 cup max without needing to adjust the other ingredients aside from water. If you don’t use wheat flour as the base then it will likely have trouble rising because the storebought yeast strain isn’t as suited to barley, it would take longer to rise and that will sour the taste considerably. 100% barley also has a bit grainier texture. If you want to do a 100% barley bread then I recommend adding some flax seed and sugar, up to a tbsp of each, for binding and rising.
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Please show that you understand the assignment.
Make a better challenge?
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No no no
The 3 cups flour is just plain wheat flour, then you add the ground barley to taste, up to like 1 cup max without needing to adjust the other ingredients aside from water. If you don’t use wheat flour as the base then it will likely have trouble rising because the storebought yeast strain isn’t as suited to barley, it would take longer to rise and that will sour the taste considerably. 100% barley also has a bit grainier texture. If you want to do a 100% barley bread then I recommend adding some flax seed and sugar, up to a tbsp of each, for binding and rising.
I have used store-bought yeast to ferment barley. It will definitely work. You’re going to get a lot of off flavors from the fermentation though. These flavors can be mitigated by using a longer and colder fermentation process. It’s going to easily get all the simple sugars but the maltostrios Is going to take more time. You’re probably looking at a 4 day rise at something like 50°f. Even then it won’t grab it all.
But yes I did misread that thinking it was going to be three cups of barley.
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Idk, I’m feeling lazy, risotto?
Saute some mushrooms, bell pepper, onion, then fermented bean paste in the instantpot, throw the barely and broth in, cook high pressure like 10 minutes, throw mix of milk+parm in to thicken, if I didn’t use fermented bean paste earlier, maybe miso paste with the mix, stir as it cools and thickens.
Nicely detailed.
Though with that user name I fully expect something fermented.
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Not all challenges are easy.
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Please show that you understand the assignment.
Please show me that you know how to create clear constraints on an assignment.
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You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
Is the hard mode that there isn’t enough nutritional value to sustain me until the next meal, or is the well stocked kitchen going to provide me actual fat and protein?
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Nicely detailed.
Though with that user name I fully expect something fermented.
Well of course it’d be served with a glass of red. And whatever cooking wine will be used to deglaze before adding the rice and broth.
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You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
Stir-fry, probably. Onions, mushrooms, the pepper, some spices, some sesame oil. Fry it up. Toss in the barley and some soup stock. Simmer a bit to hydrate. Then see how it tastes and adjust. Maybe finish with a few eggs and scramble.
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Please show that you understand the assignment.
Kinda with the commenter. A well stocked pantry just means you can make pretty much anything. If you specified the pantry contents, perhaps it would be more of a challenge.
I could make a sponge cake, or sushi, or curry, or ice cream, with these ingredients and my pantry.
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If it were ground I’d try sandwiches with slices of bell pepper added after making some barley bread with molasses and honey:
3 cups flour
1 cups water
1 or 2 tsp salt
1.5 tsp active or instant yeast (from a brown glass jar works best)
1 Tbsp Honey
1 Tbsp Molasses
Add ground barley to taste preference, adjust waterRise for 2 to 3 hours, knead at least once in the middle and again before shaping on a pan with parchment paper and a thin layer of oil that you can roll your final shaped bread for a thin coating; for the final half hour of the rise
Bake 405F for 30 to 40 minutes, place wet cloth overtop for 15 minutes after removing from ovenbut it’s not ground. TF does somebody make with whole barley? Gonna have to search for medieval peasant recipes.
Buttermilk barley porridge is very good. I like it with anise and apple chunks.
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Kinda with the commenter. A well stocked pantry just means you can make pretty much anything. If you specified the pantry contents, perhaps it would be more of a challenge.
I could make a sponge cake, or sushi, or curry, or ice cream, with these ingredients and my pantry.
Have you seen the shows Iron Chef or Chopped? Cooking challenges have pretty basic rules. You have to feature the selected ingredients. What you do with them is up to your skill and vision. If you could ignore the featured ingredients then there would be no point in playing.
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Is the hard mode that there isn’t enough nutritional value to sustain me until the next meal, or is the well stocked kitchen going to provide me actual fat and protein?
If you don’t understand how a cooking challenge works you can just keep scrolling. I don’t pester you about circle jerk etiquette.
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Please show me that you know how to create clear constraints on an assignment.
This is a group for good faith conversations about cooking. Are you interested in that or would you rather be removed from it?
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You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
I’ve never had roasted barley outside of barley tea, so not sure if I’ll get the flavors right, but I’m thinking hearty salad. Roast a pan of bell pepper and kabocha (or similar squash) with a clove of garlic. Cook/drain a little toasted barley (not a ton, just a pleasant amount for texture/flavor) while that’s in the oven. Greens, roasted veg, cooked barley, conveniently leftover chicken, thin-sliced green onion, sprinkle of dried cranberries. Roast garlic goes in the vinaigrette.
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This I’m going to try!
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You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
In my country, we call that color bell pepper “yellow”.
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What do you call yellow peppers?
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Have you seen the shows Iron Chef or Chopped? Cooking challenges have pretty basic rules. You have to feature the selected ingredients. What you do with them is up to your skill and vision. If you could ignore the featured ingredients then there would be no point in playing.
You didn’t say anything about this being based on “Chopped”.
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This is a group for good faith conversations about cooking. Are you interested in that or would you rather be removed from it?
I think this comment makes it extremely clear that you are the one not operating in good faith.
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