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Food!

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Fervet olla, vivit amicitia.

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Discussion Forum

2°C warmer water could make shellfish toxic

Started by Ruth Anthony-Gardner yesterday. 0 Replies

Avoiding Food Waste

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Timers

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Pretty Damn Good Potato Salad.

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Beer, Beer, Glorious Beer!

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Happy (belated) Pi Day! (3/14)

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Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18. 8 Replies

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Comment by sk8eycat on February 4, 2015 at 9:43pm

I didn't know where else to post this...I love bacon!

Comment by k.h. ky on February 3, 2015 at 6:05am
I put the canned garbanzo beans in a small saucepan, covered them with water, brought to a boil, then simmered on med-low for about 20 minutes.
Problem solved!
Comment by k.h. ky on February 2, 2015 at 8:22am
I soak dry beans for two or three days. Changing the water often. Then they cook much faster and softer. With a nice broth.
I like garbanzo beans in salad. Which is why I use the canned ones. I soak them several times to try and remove some of the salt. But I cannot figure out how to soften them for salad use without turning them into mush.
I like vegetables a little overcooked but not almost raw like I've found in some of the more expensive restaurants.
Comment by Pat on February 1, 2015 at 4:54pm
Agreed about the veggies. My mother cooked them to mush, and I couldn't stand them. Now, I like them steamed, stir fried, and with respect broccoli and cauliflower, raw. I actually like to taste them.
Comment by sk8eycat on February 1, 2015 at 1:29pm

Ahah!  So if I'm going to soak beans overnight in COLD water I have to use baking soda, because our tap water is very hard. 

We have our water heater hooked up to a water softening system, but I have heard that adds more salt...  I need to check it out.  I use scalding hot tap water to make a cup of tea in the microwave...tastes wonderful to me. 

And I keep a Brita pitcher in the fridge for drinking water for myself and the cats.

Comment by Pat on February 1, 2015 at 1:01pm

I've used baking soda in the soaking water, but didn't really notice much of a difference. I think the baking soda is supposed to soften otherwise hard mineral water. At least, that's what I've heard.

I do agree about about holding off salting the beans until they are cooked, or within a few minutes of being finished and doing the last minute seasoning.

I wouldn't mind canned beans so much if they weren't so darned high in salt content. If I'm going to use them, I rinse them off before putting them in a dish. 

Comment by sk8eycat on February 1, 2015 at 11:20am

An e-friend tried making baked beans some time back, and complained that they NEVER got soft.  He ended up throwing them out......

I asked him if he used salt and he said he did, but I don't remember if he soaked the beans in salted water, or put it in the cooking water (or didn't check the oven often enough and let them dry out...)   He may have cooked them in the soaking water....but usually he's a better cook than I am.

Comment by sk8eycat on February 1, 2015 at 11:03am

Friends, including Patricia, have said that putting a tsp of baking soda in the soaking water works a treat.  Then rinse the beans thoroughly before cooking.

The only time I buy canned beans is when I want to throw together a  3-(or 4)-bean salad....with a little scallion or chives, and sweet & sour vinaigrette.

I do love that one!

Comment by Idaho Spud on February 1, 2015 at 10:54am

American Test Kitchen/Cooks Country said to tenderize beans, soak them in salt water for at least 8 hours, but use no salt in the cooking water.

I've not tried it, but do like soft beans, so I intend to try two batches of identical beans, one soaked in salt water, and one soaked  in unsalted water.

Comment by Michael Penn on February 1, 2015 at 10:43am

I don't like any mushy vegetables, but neither do I like crunchy veggies. Dentures might be one reason why, but I think I was like this even as a kid.

You should be able to cut and eat broccoli easily with a fork. Many veggies that I hated as a kid are more than OK with me now.

 

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