Guest guest Posted December 31, 2007 Report Share Posted December 31, 2007 Here's a link showing you the amount of grains and the amount of water next to it. I always add a tablespoon of olive oil per cut of dried beans as it keeps the skins on the beans and I add a tablespoon of olive oil to grains as it keeps the foam from forming. Don't be afraid, you will enjoy your new PC very much. They cook fast and keep the flavors and nutrients in. They come with safety features nowadays. Zena , " Paul " <fiveqs wrote: > > Hi All! For a long time we've cooked grains and beans etc. the hard > way, ie, looong time in pots + pans (Tho not often so not much > experience). Now I've got this nice new Presto 6qt SS pressure cooker > on it's way from Amazon... and we stopped at the Coop in Fort Wayne > and got a nice assortment of Grains and beans (Quinoa, Hard Red Winter > wheat, soft white wheat, bulger, barley, buckwheat, garbanzos, > cranberry beans, black turtle, etc. etc. > Sooo... Can anyone help us with some surefire, great, everybody > loves 'em pressure cooker recipes using grains and/or beans that are > relatively easy. I really want to start out with a positive experience > so as not to discourage my Wife (scared of PCs) or Kids (or me :-) > and have fun cooking. > Also, any tips? I've gotten quite a bit from the Pressure Cooker > folks. But can always use more :-) > Thanks Much!! > Paul Q > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2007 Report Share Posted December 31, 2007 Be sure, also, to hold the salt out until the beans are cooked. Salting them makes the skins hard and causes the beans not to soften properly when they cook. Bon appetite! Katie zenbakerwoman <zenbakerwoman wrote: Here's a link showing you the amount of grains and the amount of water next to it. I always add a tablespoon of olive oil per cut of dried beans as it keeps the skins on the beans and I add a tablespoon of olive oil to grains as it keeps the foam from forming. Don't be afraid, you will enjoy your new PC very much. They cook fast and keep the flavors and nutrients in. They come with safety features nowadays. Zena , " Paul " <fiveqs wrote: > > Hi All! For a long time we've cooked grains and beans etc. the hard > way, ie, looong time in pots + pans (Tho not often so not much > experience). Now I've got this nice new Presto 6qt SS pressure cooker > on it's way from Amazon... and we stopped at the Coop in Fort Wayne > and got a nice assortment of Grains and beans (Quinoa, Hard Red Winter > wheat, soft white wheat, bulger, barley, buckwheat, garbanzos, > cranberry beans, black turtle, etc. etc. > Sooo... Can anyone help us with some surefire, great, everybody > loves 'em pressure cooker recipes using grains and/or beans that are > relatively easy. I really want to start out with a positive experience > so as not to discourage my Wife (scared of PCs) or Kids (or me :-) > and have fun cooking. > Also, any tips? I've gotten quite a bit from the Pressure Cooker > folks. But can always use more :-) > Thanks Much!! > Paul Q > Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2007 Report Share Posted December 31, 2007 , Katie M <cozycate wrote: Wow! Thanks for the info. I didn't know about the oil or the salt. The MissVickies site has a ton of info. It's my Wife that's actually been scared of PCs. My Mom cooked with one now and then as I was growing up and I always thought they were really cool. But then, I fly rockets and have a backpacking stove that sounds just like a PC (ooold SVEA 123). I actually have Lorna Sass' cookbook coming too, but it probably won't arrive til after the PC, guess that gives me time to do the water test. Everyone gives it great reviews, can't wait to try some recipes. Being winter we'll probably try a multibean hearty soup of some sort :-) Paul Q Quote Link to comment Share on other sites More sharing options...
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