Dish IV & grinding
July 1, 2010
As part of the investigations about grinding with the handquern, I wished to investigate how different sizes of grain could be used for different results. While flour would have had to be ground five to seven times before being possible to be baked the coarser qualities could also be used. Traditionally groats of either oats or other grains would have been crushed or coarsely ground which would facilitate making a porridge of them even if one could not soak them overnight.
Considering the sizes of the grains ground in an earlier stage of my experiments I found the grains that had passed through the quern twice to be of an optimal size for making porridges.
In order to try my theory I planned to cook another variety of the savoury porridges I had made before. Using the same inspiration as in one of the earlier dishes, I took my starting point in one of the groats that can be found in the recipe collection called “Liber cure cocorum” I started by boiling a few cans of water with some larger pieces of bacon. The bacon were then removed and cut up finely. In the water/baconbroth I poured the ground grains. This was allowed to cook for about an hour after which the grains were soft enough to be served. To the barley I added a sour apple, a few juniper berries, some of the local leek, butter and the bacon I cooked before. The sour apple was not really soured enough, as I would have preferred to use either a crab apple or a bramley apple
This dish actually turned out quite well, the texture of the cooked barley were quite nice and the dish as a whole turned out to be rather wellbalanced and tasty.