On Thu, 9 Aug 2012 13:29:22 -0400, Crispin Pemberton-Pigott wrote: >Is it true that in Kenya there has been some shift to soaking beans (from >lengthy boiling)? Who can tell us about that and how it was accomplished?
Also who can say what the temperature-time curve is to optimise cooking. I'm assuming cooking beans is a hydrolysis process which first needs to get water in intimate contact with all the material? I did realise the cultural issues might be insurmountable but thanks Paal for your views. _______________________________________________ Stoves mailing list to Send a Message to the list, use the email address [email protected] to UNSUBSCRIBE or Change your List Settings use the web page http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org for more Biomass Cooking Stoves, News and Information see our web site: http://www.bioenergylists.org/
