Group F Data: Grain I

Group F was charged with making encytum. We did three trials, each described below.

Trial 1

Material	Measurement
Farro	2.8oz
Emmer Flour	–
Feta	8oz
Water	–

Notes on Procedure (duration of time):

1. Hand-mashing farro (15 minutes) [little progress]
2. Mashing farro with mortar and pestle (10 minutes)
3. Add paste to crumbled feta and combine until the mixture holds its shape (5 minutes)
4. Shaved 1/4 into hot oil using small grater [large grater ineffective]
   • Mixture quickly lost any body and the water in the farro evaporated quickly, leaving just fried cheese that stuck to the pan
5. Shaved 1/4 into hot oil using small grater [attempt at piling the shaved parts into a latkes-esque product]
   • Similar effect to (4), not as overcooked and thus did not stick
6. Rolled the remaining 1/2 into balls and cooked similar to globi
   • Some sticking, very little, inside retained moisture

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Trial 2

Material	Measurement
Farro	–
Emmer Flour	6.2oz
Feta	8oz
Water	1oz

Notes on Procedure:

1. Crumble feta and add about 6.2oz of flour gradually to form a ball
2. Form small balls of the mixture and fry in oil
   • Very little sticking, held shape well

This batch was noted as the easiest to make and the best-tasting. We stopped using the grater as it did not seem to align with the Latin.

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Trial 3

Material	Measurement
Farro	1.5oz
Emmer Flour	1.3oz
Feta	8oz
Water	1oz (feta brine)

Notes on Procedure (duration of time):

1. Mashing farro with mortar and pestle (10 minutes)
2. Add paste to crumbled feta and flour and combine until the mixture holds its shape (5 minutes)
3. Roll mixture out into ropes like spira [missed line in text]
4. Fry in hot oil

We found that we had previously missed one of the lines of text in Cato that says to form the encytum in the same fashion as the spira. We formed the mixture into mozzarella shaped pieces and fried them. The mixture was successful in binding together, though the moisture on the inside meant that the outside fried part did not stick as well.

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Trial 4

Material	Measurement
Farro	1.5oz
Emmer Flour	1.3oz
Ricotta * (Note the change in cheese)	8oz
Water	1oz

Notes on procedure:

1. Mashing farro with mortar and pestle (10 minutes)
2. Add paste to ricotta and flour and combine until the mixture holds its shape (5 minutes)
3. Roll mixture out into balls
4. Fry in hot oil

This mixture was our least favorite to work with. The ricotta had a lot more moisture, so the mixture was much stickier. They cooked well, but our group found that the lack of salt in ricotta (in comparison to the brine soaked feta) made the mixture a little bland. Salt would need to be added to the ricotta mixture for taste.

Pictures