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Does anyone know why, when I cook pinto beans (usually after 24 hours of soaking) the water turns dark opaque gray, develops skin on the surface, and smells like poo poo?
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Sep 2, 2016 09:53
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| # ¿ May 22, 2024 09:03 |
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wormil posted:Soaking too long and they are starting to ferment. I soak mine about 16 hours. Thanks. I don't know if it was the beans or something else, but I had one of those nights where I'm in a pitch black bathroom, sitting directly on the toilet bowl, completely naked, broke out in a cold sweat, hoping I never see another human being again.
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Sep 3, 2016 01:20
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pr0k posted:Yeah, it wasn't the beans. When cooking dried beans you always get a bit of scum on the surface and it's not appetizing. It doesn't hurt you or anything, but it's not tasty. If you leave it in you get a muddy taste. It's protein but broken down to tasteless foamy amino acids. There's fuckin plenty of protein left in the bean. You skim that poo poo off and throw it down the sink with a big fuckin steel spoon. Same as cooking stock. It's definitely possible that they're ancient, they take forever to cook even in purified water after full soaking, and some of them are shriveled. I got them for like two cents per pound from a rural store. I know exactly what you mean by "they should smell like beans" and I like the smell of beans cooking normally, but with these there was something else. Jewel Repetition fucked around with this message at 12:12 on Sep 4, 2016 |
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Sep 4, 2016 12:07
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coyo7e posted:If they don't smell like beans don't loving eat them. Beans do go rancid, and cooked beans go bad a lot faster than many other things you might eat. If you eat something that smells off and spend a night praying to the porcelain god you're a dumbass, not some kind of canary in a coal mine saving us from dusty beans, bro Lol what? I wasn't trying to save anyone other than myself.
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Sep 10, 2016 23:44
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I made another batch of the general store beans, this time soaked for 14 hours covered instead of 24 hours partially uncovered, and they were much better. Not as much flavor as I'd like but that could just be due to their age. So thanks for the suggestion.
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Sep 16, 2016 04:12
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I had another stygian night, worse than the first, but I don't know whether it was the beans. It started about two hours after I ate them, it seems like that's not long enough to have digested them but without going into details some of the digestion process was skipped.
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Sep 18, 2016 07:10
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| # ¿ May 22, 2024 09:03 |
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Eeyo posted:Are you bringing the beans to a rolling boil for at least 10 minutes or so? If you're cooking them in a slow cooker at low heat, then the beans could still have some toxins. Only high heat can destroy them. I don't know if it was a full rolling boil but I had the heat high enough that the water was slightly bubbling whenever I took off the lid for at least four hours, maybe five. It wouldn't be much of a waste to toss the remaining dry beans from this batch since they were so cheap, it just bothers me that there's no logical reason this could be happening.
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Sep 18, 2016 19:25
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