Viking Porridge Experiments! Oats and Barley Part 2

Why oats and barley and not just one or the other? Ralf and Lanen set out to do some cooking experiments with this most common grain of the Viking era to find out! Join us as we finish our indoor cooking experiments and come to some interesting conclusions about what we liked better and what we think would have been more practical for Vikings on the move.
#vikinglife #viking #vikingcooking #vikingkitchen #livinghistory #mysca #reenacting #reenactment #grimfrost #historicalfood #grains #slowfood #bacon #lifewithdog #bushcraftcooking #vikingfood #historicalcooking
#livingourbestlife #firecooking #vikingfood

[@microhomebrew]

I cook with barley at home a lot, and I just cook the same way I cook brown rice. Takes a little longer than white rice, but it has a good texture after the timing for brown rice. Maybe that's just quick-barley, idk

[@WhiskeyRose666]

I think you might be onto something Chief, in your previous video I mentioned about how normally vikings used oats for animals less in bread making like Romans or Greeks or what we traditionally know as bread. Since you weren't liable to take your stone quern with you it's likely they used Oats more when they traveled. However, I'm still not sure about the barley, given the location water would probably not have been all that hard to come by, given how they traveled. So I could see them using more boiled means, they could easily put a pot on during the day or even throughout the night and still have things 'warm' in the morning. Often times the morning meal was left overs from the night before. I would be eager to try the barley precooked and then tossed in with the bacon and shallots. This is making me experimenting as well. - Ragna

[@amore7808]

Great conclusion. That's why quick barley is the most common barley in stores. Nobody has the time for barley.

[@Lanenofhamilton]

Thank you! We agree ahaha!