What I've Learned So Far
• Five cups of carrots is really about 3-4 large carrots. The reason I have so many in the picture is for when I burn the crap out of the first batch because I'm not paying enough attention and the water boils dry.• The thickness of the carrots will determine how soft they get during cooking. If you slide them thinly, they'll get pretty soft. If you slice them about an inch thick, they won't get as soft. • I cannot stress enough how much I love my Salad Shooter - particularly for recipes like this. I can use it both to slice the carrots and to grate the apple. • If you get to the end of the hour of cooking time, and it seems like there's too much water, just uncover the Tzimmes and let it continue to simmer - the liquid will boil off. Just be sure to keep an eye on it so it doesn't burn. • The barley will continue to absorb liquid after you're done cooking - even during storage - so the dish will probably have a different consistency if you're eating it leftover.