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Beans, to soak or not to soak? That is the question!
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? TIA -- You know it's time to clean the refrigerator when something closes the door from the inside. |
Beans, to soak or not to soak? That is the question!
On Friday, December 18, 2015 at 10:46:46 AM UTC-6, 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? > > TIA > > > -- > You know it's time to clean the refrigerator > when something closes the door from the inside. I soak mine before I make my homemade "baked beans". 5 or 6 hours, sometimes overnight. Plumps them up nicely for a shorter cooking time. I discard the soak water and rinse several times, purely for asthetic/appearance reasons. John Kuthe... |
Beans, to soak or not to soak? That is the question!
"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. That quick soak method has always worked for me with navy beans and their little cousins. I am not at all sure that all beans are equal in this respect. |
Beans, to soak or not to soak? That is the question!
Sqwertz wrote:
> Use the "quick soak" method. Stop criminally stalking omen, you scumbag. |
Beans, to soak or not to soak? That is the question!
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 that the quick soak method is more reliable than the long, overnight soak. One never knows the age of the dried beans. -- |
Beans, to soak or not to soak? That is the question!
On 2015-12-18, 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? One of my fave subjects and I'm a fanatical advocate of NOT soaking. Beans WILL cook jes fine without soaking. I do it all the time. In fact, I prefer not to soak certain thick-skinned beans like lima beans and kidney beans. Why? Glad you asked. ;) When you soak beans, the pulp/meat of the bean absorbs more water than the skins. This means the pulp/meat of the bean is finished cooking before the skins have had time to properly cook. This is entirely a personal preference, but I don't like the thick skins on lima and kidney beans, so I do NOT soak them, AT ALL! Then, when I put the dry (unsoaked) beans on boiling hot water, the skins tend to cook first. Really! Lima bean and kidney bean skins become very soft, almost diaphanous, long before the pulp/meat is soft and cooked. OTOH, despite all my ranting (fer yrs), I recently tasted some dried Navy (Northern?) beans that had been pre-soaked. They were excellent and the skins were perfict. So much for my long advocated cooking technique. I suspect it has to do with the type of dried bean. The jury is still out on this one. BTW, most restos do NOT soak. Too time consuming. Also, a lot has to do with elevation. I usta live 150 ft above sea level. Took about 1-1/2 hrs to cook a lb of dried beans. I now live at 8K ft elev and it takes about 3-4 hrs to boil a lb of dried beans. 8| nb |
Beans, to soak or not to soak? That is the question!
On Fri, 18 Dec 2015 09:05:41 -0800 (PST), John Kuthe
> wrote: >On Friday, December 18, 2015 at 10:46:46 AM UTC-6, 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? >> >> TIA >> >> >> -- >> You know it's time to clean the refrigerator >> when something closes the door from the inside. > >I soak mine before I make my homemade "baked beans". 5 or 6 hours, sometimes overnight. Plumps them up nicely for a shorter cooking time. I discard the soak water and rinse several times, purely for asthetic/appearance reasons. Baked beans is not bean soup... there is no reason to soak beans for bean soup. |
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! |
Beans, to soak or not to soak? That is the question!
Brooklyn1 wrote:
> there is no reason to soak beans for > bean soup. De-gassing. Word. |
Beans, to soak or not to soak? That is the question!
On Fri, 18 Dec 2015 10:53:28 -0700, 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 that the quick soak method is more reliable than the long, >overnight soak. One never knows the age of the dried beans. Nowadays for bean soups (and even baked beans) the best method in all respects is canned beans, they are quick, perfectly cooked, and cost less than dried.... just don't buy those puny tins, beans are available in large tins for cheap. I mostly buy beans in 55 oz tins (#10 tins are a bit much for home but I buy those too when there's a sale), even Bushs beans, in the 55 oz size cost about 50% less than in those puny 16.5 oz tins, and there are now so many versions one needn't even have to doctor, just heat n' eat, but I usually add some sort of sausages, even if only tube steak... I buy Bushes in the small cans too because I enjoy cold beans from the tin for a snack. I buy several smaller tins of beans for marinated been salads too. When buying small tins you pay more for the tin than for what's inside. And today one can buy most any kind of bean tinned, and plenty of brands to choose from, I happen to think Goya produces excellent canned beans. I rarely use dried beans anymore. I buy canned beans buy the case at BJ's. In the navy bens were served eve3ry day, so I cooked dried by the ton, no canned beans aboard ship, not enough stowage space, dried beans were in ten pound bags, six bags to a sack... flour, sugar, rice, and other dry ingredients the same. |
Beans, to soak or not to soak? That is the question!
On 12/18/2015 1:01 PM, Sqwertz wrote:
> On Fri, 18 Dec 2015 11:13:04 -0600, Sqwertz wrote: > >> Use the "quick soak" method. Bring beans to boil for 4-5 minutes then >> turn off and let sit for 1-2 hours. > > I forgot to say COVERED. > > -sw > The directions are on the package. I use the quick soak method whenever I cook a pot of beans. Jill |
Beans, to soak or not to soak? That is the question!
"KenK" > wrote in message ... > 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? > > TIA Some say that soaking your beans will cause gas. Others say not soaking will cause gas. I do the quick soak which is to put them in water, bring to a boil, then let sit for an hour. Some types of beans need to be boiled for a minute or three so that they won't poison you. Also. drain the water off and put fresh for cooking. The best things with this method is that the bean will cook more quickly, and you don't run the risk of fermentation by letting them sit overnight. |
Beans, to soak or not to soak? That is the question!
"Sqwertz" > wrote in message ... > 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. Agree. |
Beans, to soak or not to soak? That is the question!
On 12/18/2015 11:01 AM, Sqwertz wrote:
> I forgot to say COVERED. > > -sw ---------------------------------------------------------------------------------- ost > Wed, 25 Nov 2015 21:18:00 -0600 MicroPlanet-Gravity/3.0.4 She should call the cops. I've already publicly admitted it is me so a conviction should be a piece of cake and then forging would stop. So what's stopping her? I think she suffers from Bovism - she just loves the attention and drama and screw the rest of the group. -sw ----------------------------------------------------------------------------------- And before that the subhuman virus stalked poor Omelet right of the net! ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- > The facebook group is much more pleasant. Only because you cower there in mortal fear of being booted by the admins. You're _done_ here virus, I mean really done. |
Beans, to soak or not to soak? That is the question!
On 12/18/2015 10:13 AM, Sqwertz wrote:
> Use the "quick soak" method. ---------------------------------------------------------------------------------- ost > Wed, 25 Nov 2015 21:18:00 -0600 MicroPlanet-Gravity/3.0.4 She should call the cops. I've already publicly admitted it is me so a conviction should be a piece of cake and then forging would stop. So what's stopping her? I think she suffers from Bovism - she just loves the attention and drama and screw the rest of the group. -sw ----------------------------------------------------------------------------------- And before that the subhuman virus stalked poor Omelet right of the net! ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- > The facebook group is much more pleasant. Only because you cower there in mortal fear of being booted by the admins. You're _done_ here virus, I mean really done. |
Beans, to soak or not to soak? That is the question!
On Friday, December 18, 2015 at 12:40:23 PM UTC-6, Brooklyn1 wrote:
> On Fri, 18 Dec 2015 09:05:41 -0800 (PST), John Kuthe > > wrote: > > >On Friday, December 18, 2015 at 10:46:46 AM UTC-6, 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? > >> > >> TIA > >> > >> > >> -- > >> You know it's time to clean the refrigerator > >> when something closes the door from the inside. > > > >I soak mine before I make my homemade "baked beans". 5 or 6 hours, sometimes overnight. Plumps them up nicely for a shorter cooking time. I discard the soak water and rinse several times, purely for asthetic/appearance reasons. > > Baked beans is not bean soup... there is no reason to soak beans for > bean soup. Truedat!! Do you want the dried beans to soak up water or the soup broth? :-) John Kuthe... |
Beans, to soak or not to soak? That is the question!
According to Amy Dacyczyn (author of "The Complete Tightwad Gazette"), if you soak them overnight, drain, rinse, and FREEZE them, the water will expand and break the fibers, which cuts back significantly on the cooking time. Plus, of course, one can always keep those soaked/frozen beans in the freezer, ready to go, like other frozen vegetables. She claims that the soaking and rinsing process helps cut back on the gas problem as well. (Don't know if the freezing part helps too.)
Lenona. |
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