Information

Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 39
Latest Activity: yesterday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

2°C warmer water could make shellfish toxic

Started by Ruth Anthony-Gardner on Friday. 0 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jun 27. 17 Replies

Timers

Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

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

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies

Science explains mozarella on pizza

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

Comment Wall

Comment

You need to be a member of Food! to add comments!

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.

Comment by sk8eycat on February 1, 2015 at 10:31am

Michael, how strange!  There are several Vegetables that I used to hate when I was a kid, and would always leave them on my plate.  It wasn't till I grew up and started watching Julia Child that I realized that my Oklahoma born-and-raised mother was over-cooking them to the point where they were beginning to turn to mush.  Especially things like Brussels sprouts....made the house stink like cheap cigars.

I prefer stir-fried veg....barely cooked.  EXCEPT for the kind of beans you buy dry....I do soak those in COLD water for 12 or more hours (except for split peas....shorter soaking and cooking time) before cooking.  And never, ever add salt till they're almost ready to eat.  If at all.  Salt WILL make any beans hard as rocks.

Comment by Randall Smith on February 1, 2015 at 7:32am

Since I think about meals a day ahead, I automatically soak any and all beans overnight--20 hours worth. Plus I cook them for at least 30'.

Comment by Joan Denoo on February 1, 2015 at 2:48am

Randy, I love Greek food. I learned to make chicken broth and then make whatever kind I want, either with vegetables, noodles or whatever, and then put a squeeze of fresh lemon juice on top.  

Felaine, your plan of eating sounds like a good one. Simple carbs are the problem for me, too. It is easy to cut them out. Except for Agave in my two cups of coffee every day. 

Kathy, I have nothing to add to Spud's or Michael's suggestion for garbanzo beans. Do you like other kinds of beans? 

Michael, you must have grown up in a family with the home canned vegetables. We used to boil them for 20 minutes, until they were like mush. I love fresh vegetables lightly steamed now.

Comment by Michael Penn on January 31, 2015 at 1:13pm

Pressure cooker or a crock pot maybe. I have the latter and I like the beans but they are too damned hard - even the canned ones. I don't like hard beans or "chewy" vegetables.

Even broccoli should be steamed 14 to 16 minutes. I forget which but you can experiment until you get it just right for you. I hate crunchy broccoli.

Comment by Idaho Spud on January 31, 2015 at 10:09am

I have not noticed garbanzo beans that are too hard for me.  I usually buy the dry ones and cook them in a pressure cooker at 150 degrees F for about 30 minutes.  I would try that on your canned ones.

 

Members (38)

 
 
 

Support Atheist Nexus

Supporting Membership

Nexus on Social Media:

© 2015   Atheist Nexus. All rights reserved. Admin: Richard Haynes.

Badges  |  Report an Issue  |  Terms of Service