R Ranson wrote:Rebecca, please share yummy recipe ideas.
John Weiland wrote:!!WOW!!
At 30.5 Mb, not a small download, but 196 pages of free information on Pulse crops, factoids, and recipes:
R Ranson wrote:For my computer, I hover the mouse near the top of the screen and a menu shows up. I made a picture with an arrow of what to click to download the document.
Casie Becker wrote:Based on the discussion in this thread I added some baking soda to the pot the last time I cooked beans. I finally managed a pot of beans with the perfect texture.
I'm actually cooking a large pot right now to pack up for our trip. Properly seasoned with garlic and ginger they travel well. Combined with other ingredients they'll be good for any meal. (Add to eggs in the morning, roll up with vegetables and cheese in a tortilla, eat alone with corn bread... this might not be a menu you want to attempt for the first time on a long car trip.
"This is a relative newcomer to the culinary scene. The danger is that pressure cookers cook foods too quickly and at temperatures above the boiling point. A flameproof casserole is ideal for grains as well as for stews. Traditional cuisines always call for a long, slow cooking of grains and legumes."
What type of pot did you use on the woodstove? I think mine gets too hot for a clay pot, perhaps cast iron? The one in this house isn't really designed for cooking, just heating with a flat top.
K Putnam wrote:I am in the camp that beans should hold their shape in the pot but be soft in your mouth. I find anything else unpleasant.
But, for those new to beans, let's also talk about salt. Beans need salt to bring out the depth of flavor. A bean that tastes bland will suddenly pop with flavor at the right amount of salt. At lot of these recipes have you adding a teaspoon of salt to a pot. I imagine their cookbook editors were terrified of people with high blood sugar. Obviously, you don't want to over-salt, but if your beans are tasty boring, carefully up the salt and see if you hit a new flavor threshold.
Casie Becker wrote:.... If I were really worried that it wasn't cooked enough, I would eat a small amount and see if I became nauseated within the next three hours...
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