Hi, Everyone. I'm trying to cook beans that I soaked earlier today--I started at 10:00A and let them soak till 7:00 or so.
The Joy of Cooking website says to bring the water to a boil, then cook the beans at a low simmer till they're tender. Sightlings see little bubbles on the surface of the water/sauce they're simmering. Whatscookingamerica says the simmer temperature is between 190 and 200 degrees F. I'm going to take Dale up on his statement that no question is a stupid question. So novice stovetop cook asks: How does the nonvisual cook monitor whether something is simmering? Do I need to babysit the beans and monitor the water temperature? And if I'm putting three kinds of dry beans in what I hope will be chili, do I need to cook each batch separately, or can I dump the white, black, and pinto beans all in to one pot and cook them together before adding them to the chili mix? Thanks, Dani _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
