interesting, Lee


"Victor Sack" > wrote in message
.. .
> Kalmia > wrote:
>
>> Per usual, a recipe specifies black or green lentils, like everyone
>> has access to these things. All I have or can find are the ol' brown
>> ones. Is this a matter of taste or is the difference too slight to
>> care about?
>
> There are taste and texture differences, but the length of cooking time
> is even more important. Below is a table from one of my packages of
> Sabarot brand lentils. Of course, you have to taste the lentils to
> determine when they are ready, just as you would taste pasta.
> Personally, it would not occur to me to pressure-cook any kind of
> lentils. Actual time saved would be negligible.
>
> Boiling Pressure cooking
>
> Lentilles vertes du Puy, 20 min 7 min
> French dark green lentils
>
> Lentilles blondes, white 25-30 min 9 min
> (actually beige/light brown)
> lentils
>
> Lentilles vertes, green 20-25 min 9 min
> lentils
>
> Lentilles beluga, black 7 min
> beluga lentils
>
> Lentilles corail, red 7 min
> lentils
>
> Lentilles brunes, brown 15-20 min 7 min
> lentils
>
> Victor