Tag Info

New answers tagged

0

Thanks for the brining tip. I believe I boil beans for a minute and then let them rest for an hour before finishing. Sometimes I would like to cook beans in a Romertopf clay pot in a microwave. Do the pot and lid need to be soaked before cooking something with a lot of liquid? How long do beans take this way? I think I'll start with lentils or baby lima ...


1

try lima beans, they are soft and creamy when fully cooked, yet I suggest brining overnight to boil it faster then, I usually stop to boil when shells start to come off and float on top If cooked with kidney beans they look more like a sauce when kidney are just getting soft.


3

When you use canned beans, you pretty much have to make do with what's sold. Cooking from dry beans gives you greater control over the end texture. Most recipes that start with dry beans involve pre-soaking the beans before simmering. If you add 1 T salt / Gal to the pre-soaking water (this is called, 'brining') you can get really creamy beans after ...


2

Different beans do have different flavors. I find that kidney beans and black beans have a fairly strong and distinctive flavor compared to most beans. Black-eyed peas and most lentils have a milder flavor, but still, if you were to cook them separately and taste test you would find they do taste different from each other. I don't think there is any ...


3

It sounds like your beans were undercooked. You should try this recipe. You do not have to pre-soak dried beans or spend hours cooking them to have soft creamy beans. Put your beans in an oven safe pot with a tight fitting lid. Dutch oven and caldero would both work. Pre-heat the oven to 250F. Boil the dry beans in water (3:1 ratio water to beans) for 15 ...


6

"Fibrous" and "dry" are good descriptions for bean which haven't been prepared properly. Mostly, they have either not been soaked long enough, or haven't been cooked for long enough. Normal times for beans are about 12 hours soaking in water and another 1-3 hours cooking, depending on the desired texture. Also, sometimes beans can be cooked with about ...


3

Just omit the mustard. In just about every recipe I have seen for beans, it is proportionally a very small component. And while we tend to think of mustard as being bold in flavor, it's really the vinegar that makes it seem that way. You should also stray from any recipes that call for store bought barbecue sauces, as many will contain mustard. Finalky, ...


0

Asafoetida is antiflatulent. Asafoetida reduces the growth of indigenous microflora in the gut thereby reducing flatulence. S. K. GARG, A. C. BANERJEA, J. VERMA. and M. J. ABRAHAM, EFFECT OF VARIOUS TREATMENTS OF PULSES ON IN VITRO GAS PRODUCTION BY SELECTED INTESTINAL CLOSTRIDIA. Journal of Food Science, Volume 45, Issue 6 (p 1601-1602). From my ...


1

Your assumptions and "hierarchy" are incorrect. "Seed" is the most basic term, the other terms are characterizations of seeds. However, the use of any given term in a culinary settings may have little to do with the term's strict botanical definition. For culinary purposes there are no definite rules for which things are called nuts, pits, beans, grains, ...


1

The main impact I find is on flavor. If you're in a hurry and just want a one-pot recipe, go for it, throw it all in and let it cook. Most Indian spices are fairly robust and should withstand the pressure-cooking process. But you may get better results if you cook some of separately, especially if you're already going to be cooking onions, garlic and ginger ...


0

I beg to differ on the statement that beans will never soften in hard water, because that is what I have and there have been times where I missed the mark and overcooked to mushy beans, no baking soda added and with slightly old beans to boot! I also disagree on the claim that adding regular salt during soaking works. A whole pot of beans were wasted on ...



Top 50 recent answers are included