Omelet wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
wrote:
>>
>>>I have lately discovered, through bitter experience :-) the truism
>>>that old dried beans take longer to soften/cook than fresher ones.
>>>
>>>The question is: Howzabout I soak (old, uncertain age) dried beans
>>>for say, two days, or maybe even three (keeping them cool/refrigerated
>>>as appropriate)? Would this "even out" the variations in toughness
>>>due to age, insuring that the cooked beans would all be evenly/
>>>thoroughly cooked?
>>>
>>>--
>>>Silvar Beitel
>>>(very occasional poster)
>>
>>Reminds me of comments i have read on over cooked boiled eggs & chicken,
>>how tough can an egg or a chicken be? even if over cooked.
>>
>>In the case of beans i no longer soak at all, just rinse and cook. I
>>find i get less gas with beans by not soaking than i do if i do soak them.
>>
>>I made a big pot of red beans (frijoles con carne) the other day and the
>>"elderly relative' commented latter that day on their remarkable lack
>>of gas inducing properties.
>>
>>Granted i always stand at the pot with a big skimming spoon to get all
>>the foam off the beans as they start to cook, i don't know if this has
>>anything to do with the lack of gas or not but i do it anyway.
>>
>>A friend of mine suggested the gas that i used to get with soaked beans
>> might be caused by them starting to slightly ferment over 24 hours in
>>soaking water.
>>--
>>JL
>
>
> Try using a bean spoon to lower the "gas" content:
>
> http://www.myrtlewoodgallery.com/bean_spoon.htm
>
> ;-)
ummm .... hmmmmm ..... wooden ladders? now if they made one in stainless
steel
--
JL