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Started By
Message
First It Was Don't Purge Crawfish with Salt, Now This
Posted on 1/26/24 at 7:19 pm
Posted on 1/26/24 at 7:19 pm
You don't have to soak dried beans.
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quote:Southern Living
"It’s absolutely not necessary to soak dried beans overnight (or any appreciable length of time) before cooking. Soaking will not speed up the cooking process by any measurable amount of time. What soaking your beans does do, is help pre-hydrate the beans so when you do cook them, you will have to add less water in the cooking process," says Hayward.
20
Posted on 1/26/24 at 7:55 pm to Stadium Rat
My grandpa never soaked his beans so neither do I. He just preferred to cook them a little longer that way they were in all the good seasonings longer. Always comes out fine.
Posted on 1/26/24 at 8:07 pm to Stadium Rat
They can't stop me from soaking my beans
Posted on 1/26/24 at 9:00 pm to Stadium Rat
Soaking is so not necessary
Posted on 1/26/24 at 9:11 pm to Stadium Rat
quote:
You don't have to soak dried beans.
As long as you don’t mind fumigating your house.
Posted on 1/26/24 at 11:34 pm to Stadium Rat
Posted on 1/26/24 at 11:34 pm to Stadium Rat
I don’t soak my red beans—use quick boil method. White, black eyed peas, pintos, yes.
Posted on 1/27/24 at 12:09 am to Stadium Rat
Soaking will do two things:
Make the beans not cause you to be so gassy and cook faster. If you don't soak you just have to cook for longer, and deal with being gassy.
Make the beans not cause you to be so gassy and cook faster. If you don't soak you just have to cook for longer, and deal with being gassy.
Posted on 1/27/24 at 12:57 am to Stadium Rat
I always purge crawfish with salt. I don’t find necessary to soak dried beans.
Posted on 1/27/24 at 1:11 am to geauxpurple
We never ever soak beans. We spend a fair effort to make stock in our pressure cooker, and would rather the beans soak up our stock instead of plain water.
Posted on 1/27/24 at 2:51 am to Stadium Rat
I stopped soaking my beans years ago because I discovered that soaking caused the beans to turn mushy and become a thick paste while simmering, kind of what you get with a can of Blue Runner beans it is mostly bean paste. If I don't soak I get a pot of whole beans, and from there I can mash some of them if I want a thicker consistency.
Posted on 1/27/24 at 6:36 am to Stadium Rat
I parboil and soak only while I’m browning sausage and veggies
Posted on 1/27/24 at 9:26 am to LsuFan_1955
quote:
I stopped soaking my beans years ago because I discovered that soaking caused the beans to turn mushy and become a thick paste while simmering
Agree. My beans stay fairly intact and at some point in the cooking “give up” and the liquid thickens some. If I need it thicker, I mash a few beans as you said.
I have not noticed that soaking or not affects gassiness much.
Posted on 1/27/24 at 9:43 am to Stadium Rat
I’m usually good about planning ahead for meals so soaking has never been a problem, and it’s what my mother and grandmother did.
A few years ago I read that it can get rid of a toxin that can cause gastroenteritis in some so but I’ve never seen this. I also always boil them because I heard they need the high heat to break down their cell walls and tenderize them. That’s just me. I like how they turn out so I will continue cooking them this way.
Phytohaemagglutinin is the name of the toxin in uncooked beans.
WIKI LINK
“ As a toxin, it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared legumes, e.g., beans. Measured in haemagglutinating units (hau), a raw red kidney bean may contain up to 70,000 hau, but this is reduced to between 200 and 400 hau when properly cooked.[5] Studies by British scientists recommend soaking beans for at least five hours, discarding the water, and then boiling the beans in fresh water at 100 °C (212 °F) for at least thirty minutes.[6] A pressure cooker at 15 psi may be used to cook beans in 45 minutes without presoaking. [7] Insufficient cooking, such as in a slow cooker at 75 °C/ 167 °F, may not completely destroy the toxins.”
I’ve never heard of anyone poisoned by improperly cooked beans so this really doesn’t sway me much.
As you can see, this was a British study and we all know English food is awful, so that also needs to be taken into account.
PS: I’ve never understood purging crawfish in saltwater. Maybe someone can tell me why they think it’s necessary.
A few years ago I read that it can get rid of a toxin that can cause gastroenteritis in some so but I’ve never seen this. I also always boil them because I heard they need the high heat to break down their cell walls and tenderize them. That’s just me. I like how they turn out so I will continue cooking them this way.
Phytohaemagglutinin is the name of the toxin in uncooked beans.
WIKI LINK
“ As a toxin, it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared legumes, e.g., beans. Measured in haemagglutinating units (hau), a raw red kidney bean may contain up to 70,000 hau, but this is reduced to between 200 and 400 hau when properly cooked.[5] Studies by British scientists recommend soaking beans for at least five hours, discarding the water, and then boiling the beans in fresh water at 100 °C (212 °F) for at least thirty minutes.[6] A pressure cooker at 15 psi may be used to cook beans in 45 minutes without presoaking. [7] Insufficient cooking, such as in a slow cooker at 75 °C/ 167 °F, may not completely destroy the toxins.”
I’ve never heard of anyone poisoned by improperly cooked beans so this really doesn’t sway me much.
As you can see, this was a British study and we all know English food is awful, so that also needs to be taken into account.
PS: I’ve never understood purging crawfish in saltwater. Maybe someone can tell me why they think it’s necessary.
Posted on 1/27/24 at 9:47 am to Stadium Rat
I’ve always just boiled them first
Posted on 1/27/24 at 9:59 am to HeyCap
quote:
I’ve never understood purging crawfish in saltwater. Maybe someone can tell me why they think it’s necessary.
Thought is that it makes them throw up and cleans out the intestines.
Posted on 1/27/24 at 11:52 am to Stadium Rat
I boil for 5 minutes and cover for an hour. They're ready to cook after that.
Posted on 1/27/24 at 12:45 pm to saintsfan1977
According to America's Test Kitchen, soaking the beans in a brine results in the skin of the bean, which normally takes longer to cook than the inside of the bean, cooking in the same time as the rest of the bean. This has worked for me.
The formula is 3 tablespoons of salt for 4 quarts of water. Obviously, you drain off the brine and rinse VERY thoroughly.
The formula is 3 tablespoons of salt for 4 quarts of water. Obviously, you drain off the brine and rinse VERY thoroughly.
This post was edited on 1/27/24 at 1:37 pm
Posted on 1/27/24 at 12:52 pm to Rouge
quote:
Thought is that it makes them throw up and cleans out the intestines.
Posted on 1/27/24 at 12:59 pm to Rouge
quote:
Thought is that it makes them throw up and cleans out the intestines.
No, no, no. That is what soaking beans does.
This post was edited on 1/27/24 at 1:57 pm
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