Beans, to soak or not to soak? That is the question!
graham wrote:
> On 18/12/2015 10:13 AM, Sqwertz wrote:
>> On 18 Dec 2015 16:46:40 GMT, KenK wrote:
>>
>>> When I make soup or whatever with dry beans, I normally soak them in the
>>> refrigerator overnight. What if I just go ahead with the recipe without
>>> soaking?
>>>
>>> Difference in taste? I suspect not.
>>>
>>> Lomger cooking time? Probably. But how much longer? One hour? Two hours?
>>> Depends on the bean type? How about northerns?
>>>
>>> It would be nice to use dry beans in a recipe and only have a plan a few
>>> hours earlier rather than the preceding day. Or is that just me?
>>
>> Use the "quick soak" method. Bring beans to boil for 4-5 minutes then
>> turn off and let sit for 1-2 hours. Same effect as letting soak
>> overnight. Then dump that water.
>>
>> Notbob may try and tell you otherwise, but you don't want to start
>> cooking beans with anything except water until they've at least
>> reached the rehydrated stage. You will get inconsistent results and
>> they may never soften up.
>>
>> -sw
>>
> I have found
STOP FEEDING THE WOMAN STALER, ASSHOLE!
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