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Whole meal barley flour is similar to AP flour in protein content, around 10.5% protein, though I believe the type of gluten it has isn't as strong as the gluten in wheat. Flour made from pearled barley (removing the bran) is lower in protein and I think that would make it softer.
I think barley is a bit higher in diastatic enzymes than wheat, but maybe that's only after it has been malted.
I think barley has a sweeter taste than wheat.
I looked at a number of recipes and none of them cook pork loin at 250F, the lowest temperature I found was 325F. I wonder if they meant 350?
At 325, the chart says 25 minutes per pound. It'd be a little faster at 350.
I've been trying to come up with a quiz question that deals with temperature/time adjustments, but the math on that is not very simple and other factors (like Maillard reaction and caramelization) can be affected by the cooking temperature.
If you sous vide something, you get almost no Maillard reaction, so a lot of the recipes for sous vide meat have you brown the outside in a hot pan for a few minutes before serving.
BTW, about 10 years ago the USDA finally accepted what chefs had known for a while and lowered the recommended target temperature for pork from 160F to 145F. Today's pork is a lot more lean than it was 40-50 years ago, so it doesn't do well when cooked to higher temperatures, it dries out and gets tough.
You can tell you've been married for 47 years when your idea of a good Valentine's Day dinner is beans & weiners. 🙂
Skirt steak comes from the short plate primal cut and consists of the diaphragm muscles of the animal. Flank comes from the flank primal cut which is just behind the short plate primal cut and in front of the round primal cut. Inner skirt steak meat is not quite as tough as the outer skirt meat, which often comes with the membrane still attached. It should be removed before cooking. Flank is not quite as tough as inner skirt steak, but still benefits from a low slow cooking method.
Both are often sold as fajita meat. Sometimes you'll see flank labeled as 'London Broil', but that's also how some portions of the Round primal (top round) are occasionally labeled, so it is hard to be sure.
Most types of marinade won't tenderize beef, unless they're pretty high in acid. (Think sauerbraten.) Also, the marinade isn't going to get very far into the meat, maybe a quarter inch.
Low slow cooking, preferably in liquid (ie, braising) is usually the best way to tenderize tough meats.
Self rising doesn't necessarily mean soft flour, it just means that it already has the leavening added. I suspect that in practice most self rising flours are also soft flours, but I don't buy it so I'm not sure.
Most types of wheat have more glutenin than gliadin in them. There's more gliadin in durum wheat, but I'm not sure how much more.
Low gluten and soft are essentially the same thing. The higher the gluten content, the 'harder' the flour is, and vice-versa.
The ratio of glutenin to gliadin also impacts how a flour performs, but that's not information you'll find on any flour bag I've ever seen. (Glutenin give dough strength, ie, elasticity, gliadin gives it flexibility, ie, extensibility.)
The ratio really depends on the specific types and varieties of wheat used. All-purpose flour is generally a mixture of several types of flour.
That's a great explanation. I'd have to spend quite a bit of time with an organic chemistry or food chemistry textbook to come up with that.
Does that mean lactose has a more complicated structure than glucose?
Sucrose is a disacchaaride composed of one glucose and one fructose molecule, but unless it has been inverted to separate the two types of sugar molecules, it won't have the simpler fructose structure and lower caramelization point.
I make the frosting while the cake is baking and keep it on simmer. If it looks like it has dried up a bit too much, I just add another tablespoon or two of buttermilk to it.
Slashing the loaf might have helped, but usually that's done just before it goes into the oven, and it had already split open by then.
I'll be doing another rye bread from the Ginsberg book tomorrow, I was going to start it last night but the instructions said to do step 1 in the morning.
This morning I noticed an inconsistency. It says to do step 1 in the morning then wait 12 hours before adding more flour and water for step 2 in the afternoon, then bake 6 hours later. Somehow that just doesn't add up right, I could have started it last night after all. So I'm going to do step 1 this evening, do step 2 in the morning and bake it in the afternoon.
We had vegetable beef soup out of the freezer on this cold cold day.
I've never had much luck growing either beans or cucumbers (beetles get them both), though my mother always had both, plus radishes and leaf lettuce, along with her tomatoes. Sometimes she grew cabbages or Brussels sprouts, too.
Rhubarb and chives grew near the garage wall, and it took tearing down the garage and building a larger one with cement covering most of the garden area to kill them off.
I've done muskmelon a few times, one year we got several Athena melons that were larger than a basketball and weighed about 12 pounds.
I might try long beans some year, some of them can grow as long as 3 feet!
I dunno, IMHO cheesecake shouldn't be sticky-sweet.
I have to admit that prior to researching this, I did not know coffee's origin, either. But I've never been a coffee drinker. Like the smell (most of the time), dislike the taste (all of the time).
I've been a tea drinker since I was about 5, though. Learned it from an English couple whose farm we used to visit on weekends. At 4 PM, the farm always came to a complete halt for tea time.
I'll have to go back and look a their webstore again, I don't recall seeing anything close to 300 products there.
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