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EVG posted:Is soaking the beans overnight still necessary since you are using the pressure cooker? I soak beans for 24 hours to try to break down some of the indigestible sugars and starches that make me fart. You can cook them dry too, it is up to you. A lot of questions are if it is ok to run cold water over the lid. My cookbooks say not to do it since it could warp the lid and make it not seal right. However it also says you can cool it down by putting it in a sink full of cold water to reduce the pressure sooner. Some of the flavor you are missing is the browning or carmelization (I was told it was called "catching" in that you want your meat to "catch" a bit when cooking it for stews to brown the sauce) and you can pre-sear or pre-sweat everything to get the extra flavor.
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Aug 21, 2012 05:29
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| # ¿ May 18, 2024 09:11 |
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dino. posted:Rule 303: I hope you're discarding the soaking liquid too! If you want to avoid farts, use cumin, fennel, coriander, fenugreek, and turmeric along with the beans. Not only is it hella delicious, it helps cut back on the gas, apparently. Oooh. All the spices I don't eat. I may have to invest in Beano(tm) Personally I have fun flicking water on the lid to watch it hiss off immediately. I have prestos and mirros. Oh, by the way, you now own a pressure cooker. Go buy a spare seal now. If a seal blows out when you need it you have an immediate replacement.
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Aug 22, 2012 16:13
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