Guest guest Posted October 24, 2003 Report Share Posted October 24, 2003 Hi, My neighbour passed on this tip about cooking chick peas <the fat yellow ones you use to make hummus>. Soak them 2 days, then drain and freeze. They cook much quicker after being frozen. You can bulk freeze them and then just use them as required. I have found it works for dried beans as well. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2003 Report Share Posted October 24, 2003 I do it the other way round - soak and cook them (only takes 1 hour 20 minutes) then freeze them so they are ready to add as a quick ingredient. Jo My neighbour passed on this tip about cooking chick peas <the fatyellow ones you use to make hummus>. Soak them 2 days, then drain andfreeze. They cook much quicker after being frozen. You can bulk freeze themand then just use them as required. I have found it works for dried beansas well. ---Outgoing mail is certified Virus Free.Checked by AVG anti-virus system (http://www.grisoft.com).Version: 6.0.522 / Virus Database: 320 - Release 29/09/03 Quote Link to comment Share on other sites More sharing options...
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