Guest guest Posted July 31, 2007 Report Share Posted July 31, 2007 , Elizabeth Blake <stinky_harriet wrote: > > I always buy beans in a can. I cook only for myself > and cans are convenient. But, the other day I was in > a store and saw every kind of dried bean you could > think of. I bought some dried green chick peas. I > looked up info on how to cook them but I managed to > mess it up. I did a quick soak method and then > drained them, added fresh cold water and cooked. I > found different times to cook them for and I ended up > cooking them longer than any of them said but they > still didn't seem done. Maybe I didn't soak them long > enough (3 hours, after boiling for 3 minutes first, > turn off heat, cover pot). > > So, a few questions for a beginner dummy bean cook: > > 1. Is it much better to do an overnight soak, and > should you put them in the fridge if you do this? > > 2. Should the skins of the beans (chick peas in this > case) come off? Mine didn't, and the skins were very > tough and awful. The insides also seemed very grainy > and not quite done. > > 3. Is there a good web site that has tips/times for > cooking various dried beans? > > Thanks! > > -- > Liz > > > > ____________________ ______________ > Pinpoint customers who are looking for what you sell. > http://searchmarketing./ > Liz, I've cooked in restaurants for thirty plus years, and believe me, all dried beans are not the same. On ocassion you will run into a dried bean that refuses to get done, whether you pre-soak or not. I soak over night, with a generous tablespoon of baking soda in the water, pour off, rinse, add room temperature water, and cook; bring to a boil, and reduce to a low simmer. No seasonings should be added until the beans are almost done. A bean should be perfect in shape, and it should retain the skin. Loss of the skin comes from too high a temperature; the outside gets done, before the inside. At home, I use the trusty crock pot; high, for 45 minutes, low, for as long as need be. All dried foods should be labeled with a use by date; look for it. Beans should be firm, not hard, but firm. If the interior is hard, you were cooking too rapidly; reduce the heat. Never use salt, before the beans are almost done; it keeps them hard. Also, any addition of water to the beans, while cooking, must match the temperature of the pot; NEVER EVER!!!!! add cold water to a pot of cooking beans, unless you want little pebbles. Heat a cup of water in the microwave or from a kettle, before adding. Blessings, Jack July 31; Because I have known you, my friend, I know more of my God. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2007 Report Share Posted July 31, 2007 --- I generally soak the beans overnight In , " maxium62001 " <maxium62001 wrote: > > , Elizabeth Blake > <stinky_harriet@> wrote: > > > > I always buy beans in a can. I cook only for myself > > and cans are convenient. But, the other day I was in > > a store and saw every kind of dried bean you could > > think of. I bought some dried green chick peas. I > > looked up info on how to cook them but I managed to > > mess it up. I did a quick soak method and then > > drained them, added fresh cold water and cooked. I > > found different times to cook them for and I ended up > > cooking them longer than any of them said but they > > still didn't seem done. Maybe I didn't soak them long > > enough (3 hours, after boiling for 3 minutes first, > > turn off heat, cover pot). > > > > So, a few questions for a beginner dummy bean cook: > > > > 1. Is it much better to do an overnight soak, and > > should you put them in the fridge if you do this? > > > > 2. Should the skins of the beans (chick peas in this > > case) come off? Mine didn't, and the skins were very > > tough and awful. The insides also seemed very grainy > > and not quite done. > > > > 3. Is there a good web site that has tips/times for > > cooking various dried beans? > > > > Thanks! > > > > -- > > Liz > > > > > > > > > ___________________ _ > ______________ > > Pinpoint customers who are looking for what you sell. > > http://searchmarketing./ > > > Liz, > I've cooked in restaurants for thirty plus years, and believe me, all > dried beans are not the same. On ocassion you will run into a dried > bean that refuses to get done, whether you pre-soak or not. I soak > over night, with a generous tablespoon of baking soda in the water, > pour off, rinse, add room temperature water, and cook; bring to a > boil, and reduce to a low simmer. No seasonings should be added until > the beans are almost done. A bean should be perfect in shape, and it > should retain the skin. Loss of the skin comes from too high a > temperature; the outside gets done, before the inside. At home, I use > the trusty crock pot; high, for 45 minutes, low, for as long as need > be. All dried foods should be labeled with a use by date; look for > it. Beans should be firm, not hard, but firm. If the interior is > hard, you were cooking too rapidly; reduce the heat. Never use salt, > before the beans are almost done; it keeps them hard. Also, any > addition of water to the beans, while cooking, must match the > temperature of the pot; NEVER EVER!!!!! add cold water to a pot of > cooking beans, unless you want little pebbles. Heat a cup of water in > the microwave or from a kettle, before adding. > Blessings, Jack > July 31; > Because I have known you, my friend, I know more of my God. > Quote Link to comment Share on other sites More sharing options...
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