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Started By
Message
cooking red beans
Posted on 10/15/14 at 5:15 pm
Posted on 10/15/14 at 5:15 pm
Can u soak them in water over night like white beans before cooking?
8
Posted on 10/15/14 at 5:15 pm to rouxgaroux
I do sometimes
So yes you can
So yes you can
Posted on 10/15/14 at 5:17 pm to rouxgaroux
Not usually, maybe soak them an hour if I think about it.
You can soak them overnight if you wish. Not sure of the benefit.
You can soak them overnight if you wish. Not sure of the benefit.
This post was edited on 10/15/14 at 5:18 pm
Posted on 10/15/14 at 5:52 pm to rouxgaroux
You can. It softens up the husk.
Posted on 10/15/14 at 5:56 pm to rouxgaroux
I do.
Posted on 10/15/14 at 6:00 pm to Mr Fusion
Looks like the husk is starting to seperate after 1 hr
Posted on 10/15/14 at 8:20 pm to rouxgaroux
Over night soak and drain water and rinse after. Don't worry about what they look like after soak.
Make sure to count the beans carefully when adding to the pot. Put precisely 239 beans in the pot, if you add just one more they will be to farty.
Make sure to count the beans carefully when adding to the pot. Put precisely 239 beans in the pot, if you add just one more they will be to farty.
Posted on 10/15/14 at 8:31 pm to ruzil
Beano according to my friend.
Posted on 10/15/14 at 8:43 pm to rouxgaroux
America's Test Kitchen, which is science based, said you should soak beans overnight in a brine.
What that accomplishes is that the bean skins will absorb the salt and chemically change the skin so that it cooks at about the same rate as the interior.
I have tried this several times, and I must say that I agree it works.
I think Louisiana cooks should add it to their procedure.
What that accomplishes is that the bean skins will absorb the salt and chemically change the skin so that it cooks at about the same rate as the interior.
I have tried this several times, and I must say that I agree it works.
I think Louisiana cooks should add it to their procedure.
Posted on 10/15/14 at 9:41 pm to Stadium Rat
A standard brine? I've always soaked them, but I'd definitely be down to try the brine. Cooking some this weekend so may test it out.
Posted on 10/15/14 at 9:49 pm to Stadium Rat
I really enjoy America's Test Kitchen. Good info there.
Posted on 10/16/14 at 7:35 pm to Stadium Rat
U ain't suppose to add the salt till the end of the cook cycle, according to the pundits! 
Posted on 10/16/14 at 8:54 pm to keoki010
quote:I've heard that one, too, but when I've tried the soaking brine, I've found it to be very helpful. It was especially good when I used the technique to make Bean and Bacon Soup with Navy Beans.
U ain't suppose to add the salt till the end of the cook cycle, according to the pundits!
Usually, when I've had trouble with hard skinned beans, it's because they are dark red beans, or they are way too old.
Posted on 10/16/14 at 8:57 pm to keoki010
Posted on 10/16/14 at 9:02 pm to rouxgaroux
Nice. How'd you season them?
Posted on 10/16/14 at 9:05 pm to OTIS2
Chicken stock tonys white pepper salt. The hocks was awsome fall off the bone.
Posted on 10/16/14 at 9:07 pm to rouxgaroux
Posted on 10/16/14 at 9:22 pm to OTIS2
Red beans look good.....Who you been doing all of this cooking for?
Posted on 10/16/14 at 9:26 pm to CHEDBALLZ
This time Fund raiser for someone that was hurt in a car wreck
Posted on 10/17/14 at 4:33 am to ruzil
quote:
Over night soak and drain water and rinse after. Don't worry about what they look like after soak.
This is how I do it. I find they cook better and quicker with a long soak time.
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