dish whose sauce is based on Marsala wine, typically dry Marsala (note to
Erika and Philip: I'll make this for you next time you come over).
Patrick, the trick to cooking dried Chana (chick peas or garbanzo beans) --
even with a pressure cooker -- is to soak the garbanzo beans overnight in
water that's been treated with a little baking soda. The Sodium Bicarbonate
raises the pH of the water, and the added alkalinity helps soften the beans
naturally. I add just enough baking soda to where, after mixing it into the
water thoroughly, I can feel just the slightest "slip" between my fingers.
That means there's just enough alkali to dissolve the lipids in the outer
layer of the skin (like soap).
Incidentally, this is the reason why Boston Baked Beans actually cooked in
Boston have better texture; Boston's waterworks system is so old that it
leaches alkali into the water, so its pH is considerably higher than the
rest of the country.
(And interestingly enough, this is also the reason why Krispy Kreme donuts
cooked in older (not rancid, just older) oil have much better "mouth feel."
As the oil gets older and breaks down, substances chemically similar to soap
form in the oil. This "soap" penetrates just slightly into the donut
batter, taking the rest of the oil with it and essentially frying deeper
into the batter, producing a crispier surface.)
Beans soaked this way don't require the brute force of extended heat to
soften their interiors, hence the nice results. When combined with the
pressure and heat of a pressure cooker over a relatively short time, the
texture is absolutely perfect.
Also, don't ever salt soaking or cooking water; only salt afterwards,
otherwise you'll toughen the skins and lend a poor texture to the dish. The
only beans you soak in salted water are limas.
Respectfully,
Adam Phillip Churvis
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----- Original Message -----
From: "Larry C. Lyons" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Wednesday, January 14, 2004 12:25 PM
Subject: RE: never use an old pressure cooker
> At 11:37 AM 1/14/2004, you wrote:
> >Send it to the list!!!
> >Does she have a good recipe for Chicken Marsala too? Mild?
> >
> >Cheers,
> >Erika
>
>
> While its not Chicken Marsala, here's a recipe I use for Chicken Korma:
>
> 1/2 to 2/3rd cup heavy cream (whipping) slightl warm
> 1/2 teaspoon saffron threads
> 1 1/4 lbs boneless, skinless chicken breasts
> 2 tablespoons finely chopped fresh cilantro leaves
> 1 teaspoon salt or to taste
> 1/2 to 3/4 teaspoon ground cayenne pepper
> 1/2 cup blanched almonds, slivered or coarsely chopped
> 1/4 cup water
> 1 teaspoon garam masala
> 2 tablespoons ghee or vegetable oil
> 2 tablespoons finely chopped fresh ginger root
> 5 large cloves garlic, finely chopped.
>
> In a shallow bowl or resealable container, combine the warm cream and
> saffron. Set aside.
>
> Meanwhile path the chicken dry and cut it crosswise into 1 inch thick
> strips. Add the chicken to the saffron cream along with the cilantro, salt
> and cayenne pepper. Cover and refrigerate for at least 30 minutes, and up
> to 8 hours.
>
> Meanwhile, in a blender, puree the almonds, water and garam masala until
> fairly smooth. Set aside.
>
> In a large skillet over medium-high heat, heat the ghee or oil. Add the
> ginger and garlic and stir-fry until golden, 2 to 3 minutes. Add the
> chicken mixture, reduce the heat to medium and cook, uncovered, stirring
> occasionall for 12 to 15 minutes. The chicken should be almost but not
> quite cooked through.
>
> Add the almond mixture, return to a simmer and cook, covered, stirring
> occasionally, for 8 to 10 minutes, until the chicken is cooked through.
> Serve immediately with Basmati rice.
>
> enjoy,
>
> larry
>
>
>
>
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