I have read that beans (some beans or all beans, depending on what you
read) should be held at boiling for at least 10 minutes to inactivate
toxins (I suppose I would need a pressure cooker at high altitude).
Andrew Parker (Not AJH)
On Thu, 09 Aug 2012 22:33:00 -0600, Pat <[email protected]> wrote:
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.
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