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Started By
Message
Do you refrigerate your red beans while soaking?
Posted on 1/12/11 at 6:47 pm
Posted on 1/12/11 at 6:47 pm
I always have, but I may be soaking some beans this weekend with limited fridge space...
8
Posted on 1/12/11 at 6:49 pm to pcolalsutiger
No
Posted on 1/12/11 at 6:50 pm to pcolalsutiger
Anytime I soak beans, it's not done in the fridge, but I just don't have room I guess...
Posted on 1/12/11 at 6:52 pm to pcolalsutiger
no
Posted on 1/12/11 at 6:53 pm to pcolalsutiger
quote:
Do you refrigerate your red beans while soaking?
I always have, but I may be soaking some beans this weekend with limited fridge space...
Used to, but I don't know that it matters if it's just overnight, like a 10 to 12 hour soak or whatever.
BTW... Thanks for reminding me. I've got some white beans I wanted to cook tomorrow.
Posted on 1/12/11 at 7:09 pm to pcolalsutiger
no
Posted on 1/12/11 at 7:36 pm to Cosmo
no
Posted on 1/12/11 at 7:46 pm to OTIS2
i read that if you soak at 51 degrees constant, it will degass them..
Posted on 1/12/11 at 7:48 pm to Ole Geauxt
How the hell would you keep that constant temp? 
Posted on 1/12/11 at 7:49 pm to Ole Geauxt
If you leave them out on a counter for twelve or twenty four hours, and then smell them for a second. They are essentially fermenting in the water as the aroma is that of alcohol.
Posted on 1/12/11 at 7:56 pm to OTIS2
quote:by using ice cubes and sand placed strategicaly around your tupperware bowl, to have the temperature hover at or near 51 degrees.
How the hell would you keep that constant temp
Posted on 1/12/11 at 7:57 pm to CITWTT
quote:this usually happens 12 hours after I eat them...
twelve or twenty four hours, and then smell them for a second
Posted on 1/12/11 at 9:01 pm to Ole Geauxt
quote:
i read that if you soak at 51 degrees constant, it will degass them..
No. It has to be 50.5.
Posted on 1/12/11 at 9:14 pm to Ole Geauxt
quote:But you'll need a larger vessel around your tupperware to hold the ice and sand...do you think a Brinkman water smoker would work????
How the hell would you keep that constant temp
by using ice cubes and sand placed strategicaly around your tupperware bowl, to have the temperature hover at or near 51 degrees.
This post was edited on 1/12/11 at 9:36 pm
Posted on 1/12/11 at 9:31 pm to pcolalsutiger
No, I just do mine in a bowl on the counter.
Posted on 1/12/11 at 9:39 pm to OTIS2
quote:yes, i think it would... BUT, it would need to be electric to hold the constant temperature, to effectively degas the beans..
do you think a Brinkman water smoker would work
Posted on 1/12/11 at 10:01 pm to pcolalsutiger
Never have and don't know anyone who does.
Posted on 1/12/11 at 10:06 pm to Ole Geauxt
quote:I'll concede the point...there is a use for an electric smoker...to cradle enough sand and ice to keep a tupperware bowl of soaking dried beans at 51 degrees so as to adequately degas those bastards without unwanted fermentation,/thread FTMFW!
BUT, it would need to be electric to hold the constant temperature, to effectively degas the beans..
Posted on 1/12/11 at 10:14 pm to OTIS2
Wouldn't that smoke up the kitchen? I guess that would alleviate the need to add pre-smoked sausage to the beans.
Posted on 1/12/11 at 10:24 pm to GRITSBabe
quote:Not if you use green wood...
Wouldn't that smoke up the kitchen?
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