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boilingwaterDear cooks who know more than me,
I've been cooking with dry beans for the last some-odd months to save money and reduce exposure to harmful toxins and such. The cookbooks say:
1. soak beans 8 hrs or overnight.
2. parboil soaked (rinsed, drained) beans at a rolling boil for 10-12 minutes.
3. rinse and cover with fresh water and simmer for 45 minutes to an hour or more, depending on the kind of bean.
Got it. The thing is, after I parboil? I simmer for 25 minutes and the beans are done!
I'm generally cooking one cup of any of these varieties: black, pinto, lima, rattlesnake, kidney, or small red. Chickpeas and chana dal take longer -- much closer to what directions indicate.
Why are my beans done so fast? If I look away for like, a minute, they get mushy and/or burn to the bottom of the pot.
Also, I'm at practically sea level, whatever San Antonio is at, if that matters.
I am so confused. I mean, they taste okay, but I keep thinking I must be doing something wrong! Help?
Thank you!
I've been cooking with dry beans for the last some-odd months to save money and reduce exposure to harmful toxins and such. The cookbooks say:
1. soak beans 8 hrs or overnight.
2. parboil soaked (rinsed, drained) beans at a rolling boil for 10-12 minutes.
3. rinse and cover with fresh water and simmer for 45 minutes to an hour or more, depending on the kind of bean.
Got it. The thing is, after I parboil? I simmer for 25 minutes and the beans are done!
I'm generally cooking one cup of any of these varieties: black, pinto, lima, rattlesnake, kidney, or small red. Chickpeas and chana dal take longer -- much closer to what directions indicate.
Why are my beans done so fast? If I look away for like, a minute, they get mushy and/or burn to the bottom of the pot.
Also, I'm at practically sea level, whatever San Antonio is at, if that matters.
I am so confused. I mean, they taste okay, but I keep thinking I must be doing something wrong! Help?
Thank you!
no subject
Date: 2010-07-13 07:39 am (UTC)But if you do want to play with your beans, then perhaps -
basic = bicarbonate of soda/baking soda
acid = tomatoes, vinegar, wine, citrus
Salt is more the end product of an acid/basic reaction. It affects texture through ionic balance of water through membranes. Also, a pinch of salt does wonders for bringing out flavor in grains and legumes. The other fun thing about salt is that it can neutralize the ability to taste bitter flavors.