Thanks, Rob. Every little bit of info helps.
On 2/11/17, Dani Pagador <axs.brl@xxxxxxxxx> wrote:
Thanks, Rob. Every little bit of
On 2/11/17, Rob <captinlogic@xxxxxxxxx> wrote:
One other thing. If you want to save a little time and not wait the whole
8
hours for the beans to soak. Pick them over, add to a pot of water with a
tablespoon of salt. Bring to a boil. Take it off the heat, then let it
sit
for an hour or so. Drain and proceed with your recipe.
This is called quick brining. The salt will break down the bean skins and
make them easier (and faster) to cook.
----- Original Message -----
From: Dani Pagador <axs.brl@xxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Date: Sat, 11 Feb 2017 07:36:03 -1000
Subject: [blindcooks] How to Work with Dry Beans
Hi, Everyone.
I usually use canned beans when I cook, but wanted to try using dried
beans instead. The most I know about it is that the beans have to soak
before they're cooked, and that there's some picking over of the beans
at some point. What do I need to look for re which beans make the cut
and which get tossed?
I've got a bag of garbanzo, a bag of red, and one of black beans. The
garbanzos will go for falafel, and the others for chili and soups.
Ideas?
Thanks,
Dani
