If you're in the United States and have an NLS membership more than you could ever wish to know on this subject is in a book recently converted from cassette to digital, Cooking Beans and Grains, by Time Life books. It specifically covers cooking lentils, among other things, and will also give you some good recipes for them too. And if you're in the U S and not an NLS member, you'll want to fix that, as there's a lot of great stuff there, and they've added a lot of cookbooks in the last month or two.
> -----Original Message----- > From: Alex Hall via Cookinginthedark > [mailto:[email protected]] > Sent: Thursday, August 13, 2015 12:08 PM > To: [[email protected]] > Subject: [CnD] cooking lentils? > > Hi all, > Yesterday I said I could cook the lentils, and that the seasoning was > the part I wasn't sure about. As it turns out, cooking lentils is hard. > Today's batch turned out to be mostly wet bean mush with soft bits of > skin mixed in. I was hoping sore something with less liquid and more > body to it, but the texture of the lentils was… off-putting. The flavor > was fine, but the texture… Not so much. How much less could I cook them > and still have them work? Should I switch to a different kind of bean > for this job, or can I still make lentils work? I simmered them for an > hour in a pot of water, if that matters. > > -- > Have a great day, > Alex Hall > [email protected] > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
