There is also a health aspect to soaking beans: the soaking causes toxins in dry beans to become less harmful. If anyone gets a stomach upset from eating beans, the beans probably weren't soaked (not to mention causing plenty of flatulence). Maybe they capture the flatulence to run their gas stoves.
Pre-soaking softens the skins of the beans and can reduce cooking time by up to 70%. It also makes the minerals more available. The soak water should be discarded, which also cleans the beans. Cheers, Pat On 10/08/2012, at 5:45 AM, [email protected] wrote: > 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/ > _______________________________________________ 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/
