{"id":87,"date":"2012-02-02T20:56:46","date_gmt":"2012-02-02T20:56:46","guid":{"rendered":"http:\/\/nordicfoodlab.org\/our-kind-of-cake\/"},"modified":"2022-02-19T23:25:04","modified_gmt":"2022-02-19T23:25:04","slug":"our-kind-of-cake","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2012\/02\/our-kind-of-cake\/","title":{"rendered":"Our Kind of Cake"},"content":{"rendered":"\n

  by Lars<\/a>.<\/p>\n\n\n\n

To be utterly honest, this is something that we should have done long ago. It borders on embarrassing in retrospect. I am sure that the idea has fluttered past our intuition as we ruminated on other flickering possibilities while absentmindedly snacking on bits of our fermented barley.
Yes, that’s what this is- our barley that we have carefully inoculated and cajoled into a lovely firm matrix of taste augmenting mold. Taste transforming.<\/p>\n\n\n\n

Better. Smarter. Faster.<\/p>\n\n\n\n

So we merely sliced our “loaf”, yes it does slice like a cake, and fried a piece in a pan for a bit of maillard. And to warm it through of course.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

It was amazing.<\/p>\n\n\n\n

Sweetness, with a palatable umami. Still a proper flavor from the barley.<\/p>\n\n\n\n

Ren\u00e9 found traces of iberico fat- and it is certainly does have a intense nutty luxury.<\/p>\n\n\n\n

The process is relatively simple:<\/p>\n\n\n\n

Soak organic virgin barley for 24 hours.<\/p>\n\n\n\n

Steam for 1.5 hours.<\/p>\n\n\n\n

Cool to room temperature (or at least 30c)<\/p>\n\n\n\n

Mix in Aspergillus orzyae.<\/p>\n\n\n\n

Place in a 30c full-humidity environment. This is almost 100% humidity and is rather like a bathroom after a shower.<\/p>\n\n\n\n

Mix well after 8 hours.<\/p>\n\n\n\n

Leave alone for the next 28 hours.<\/p>\n\n\n\n

We hope some one out there gives it a shot-<\/p>\n\n\n\n

We would like to thank Kunal Chandra for the photos, he stopped in to say hello and spend an enjoyable day with us. <\/p>\n","protected":false},"excerpt":{"rendered":"

  by Lars. To be utterly honest, this is something that we should have done long ago. It borders on embarrassing in retrospect. I am sure that the idea has fluttered past our intuition as we ruminated on other flickering possibilities while absentmindedly snacking on bits of our fermented barley.Yes, that’s what this is- our barley that we have carefully inoculated and cajoled into a lovely firm matrix of taste augmenting mold. Taste transforming. Better. Smarter. Faster. So we merely sliced our “loaf”, yes it does slice like a cake, and fried a piece in a pan for a bit of maillard. And to warm it through of course. It was amazing. Sweetness, with a palatable umami. Still a proper flavor from the barley. Ren\u00e9 found traces of iberico fat- and it is certainly does have a intense nutty luxury. The process is relatively simple: Soak organic virgin barley for … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

  by Lars. To be utterly honest, this is something that we should have done long ago. It borders on embarrassing in retrospect. I am sure that the idea has fluttered past our intuition as we ruminated on other flickering possibilities while absentmindedly snacking on bits of our fermented barley.Yes, that’s what this is- our barley that we have carefully inoculated and cajoled into a lovely firm matrix of taste augmenting mold. Taste transforming. Better. Smarter. Faster. So we merely sliced our “loaf”, yes it does slice like a cake, and fried a piece in a pan for a bit…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/87"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=87"}],"version-history":[{"count":2,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/87\/revisions"}],"predecessor-version":[{"id":2513,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/87\/revisions\/2513"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=87"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=87"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=87"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}