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I have approximately 4 lbs of four different dried beans weighed out
Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow!
Gonna make more English Toffee too! I ran out! John Kuthe... |
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I have approximately 4 lbs of four different dried beans weighed out
On Thursday, November 5, 2020 at 8:49:49 PM UTC-6, John Kuthe wrote:
> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow! > > Gonna make more English Toffee too! I ran out! > > John Kuthe... And the beans are on the soak now, 6:44AM so I'm committed now! :-) John Kuthe... |
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I have approximately 4 lbs of four different dried beans weighed out
John Kuthe wrote:
> > John Kuthe wrote: > > Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow. > > And the beans are on the soak now, 6:44AM so I'm committed now! :-) Are they soaking in salted water, John? Americas Test Kitchen did a show recently and they told the science of why dry beans should be soaked in salt water. It's a chemical breakdown of the bean skins. Softens them and they won't split during cooking. Also lightly salts your beans before cooking. It was an informative show. I'll use salted water from now on. |
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I have approximately 4 lbs of four different dried beans weighed out
On Friday, November 6, 2020 at 7:21:24 AM UTC-6, Gary wrote:
> John Kuthe wrote: > > > > John Kuthe wrote: > > > Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow. > > > > And the beans are on the soak now, 6:44AM so I'm committed now! :-) > > Are they soaking in salted water, John? > Americas Test Kitchen did a show recently and they told the > science of why dry beans should be soaked in salt water. > > It's a chemical breakdown of the bean skins. Softens them > and they won't split during cooking. Also lightly salts > your beans before cooking. > > It was an informative show. I'll use salted water from > now on. I like my beans el dente or with a little bite, not all mushy like in canned beans. John Kuthe... |
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I have approximately 4 lbs of four different dried beans weighedout
John Kuthe wrote:
> On Friday, November 6, 2020 at 7:21:24 AM UTC-6, Gary wrote: >> John Kuthe wrote: >>> >>> John Kuthe wrote: >>>> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow. >>> >>> And the beans are on the soak now, 6:44AM so I'm committed now! :-) >> >> Are they soaking in salted water, John? >> Americas Test Kitchen did a show recently and they told the >> science of why dry beans should be soaked in salt water. >> >> It's a chemical breakdown of the bean skins. Softens them >> and they won't split during cooking. Also lightly salts >> your beans before cooking. >> >> It was an informative show. I'll use salted water from >> now on. > > I like my beans el dente or with a little bite, not all mushy like in canned beans. > > John Kuthe... > Bean anarchists just eat them raw. |
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I have approximately 4 lbs of four different dried beans weighed out
On Friday, November 6, 2020 at 8:41:13 AM UTC-6, John Kuthe wrote:
> > I like my beans el dente or with a little bite, not all mushy like in canned beans. > > John Kuthe... > Well genius, it's spelled al dente, not el dente and what do you think al dente means? |
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I have approximately 4 lbs of four different dried beans weighedout
On 11/6/2020 9:41 AM, John Kuthe wrote:
> On Friday, November 6, 2020 at 7:21:24 AM UTC-6, Gary wrote: >> John Kuthe wrote: >>> >>> John Kuthe wrote: >>>> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow. >>> >>> And the beans are on the soak now, 6:44AM so I'm committed now! :-) >> >> Are they soaking in salted water, John? >> Americas Test Kitchen did a show recently and they told the >> science of why dry beans should be soaked in salt water. >> >> It's a chemical breakdown of the bean skins. Softens them >> and they won't split during cooking. Also lightly salts >> your beans before cooking. >> >> It was an informative show. I'll use salted water from >> now on. > > I like my beans el dente or with a little bite, not all mushy like in canned beans. > > John Kuthe... > Soaking in salted water doesn't mean the beans will cook to mush. That all depends on how long *you* cook them. Jill |
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I have approximately 4 lbs of four different dried beansweighed out
jmcquown wrote:
.... > Soaking in salted water doesn't mean the beans will cook to mush. That > all depends on how long *you* cook them. and the beans all listed may cook at different rates so mixing them together to cook will defeat the purpose. i don't particularly care if the skins split or if they get mushy as they all come out brown anyways. songbird |
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I have approximately 4 lbs of four different dried beans weighed out
On 2020 Nov 6, , Gary wrote
(in article >): > Are they soaking in salted water, John? > Americas Test Kitchen did a show recently and they told the > science of why dry beans should be soaked in salt water. > > It's a chemical breakdown of the bean skins. Softens them > and they won't split during cooking. Also lightly salts > your beans before cooking. > > It was an informative show. I'll use salted water from > now on. Sometimes, I really shouldnt get ideas here. I have a couple of cups of dried lima beans. They are more than ten years old and have been gracing our counter in a glass container while looking good. I just dumped them in salted water. I may chuck them tomorrow or make something with them. Im thinking ham and beans if I have any ham in the freezer. My wife thinks Im nuts. I can always buy more and not live long enough to do anything with them. Theres always fast food if they're a failure. |
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I have approximately 4 lbs of four different dried beans weighed out
On Friday, November 6, 2020 at 7:55:19 PM UTC-10, Leo wrote:
> On 2020 Nov 6, , Gary wrote > (in article >): > > > Are they soaking in salted water, John? > > Americas Test Kitchen did a show recently and they told the > > science of why dry beans should be soaked in salt water. > > > > It's a chemical breakdown of the bean skins. Softens them > > and they won't split during cooking. Also lightly salts > > your beans before cooking. > > > > It was an informative show. I'll use salted water from > > now on. > > Sometimes, I really shouldnt get ideas here. I have a couple of cups of > dried lima beans. They are more than ten years old and have been gracing our > counter in a glass container while looking good. I just dumped them in salted > water. I may chuck them tomorrow or make something with them. Im thinking > ham and beans if I have any ham in the freezer. My wife thinks Im nuts. I > can always buy more and not live long enough to do anything with them. > Theres always fast food if they're a failure. I think you're doing the right thing. Most people wouldn't do something like that but we need people to go where none hardly dare. Good luck! |
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I have approximately 4 lbs of four different dried beans weighedout
On 11/6/2020 9:55 PM, Leo wrote:
> On 2020 Nov 6, , Gary wrote > (in article >): > >> Are they soaking in salted water, John? >> Americas Test Kitchen did a show recently and they told the >> science of why dry beans should be soaked in salt water. >> >> It's a chemical breakdown of the bean skins. Softens them >> and they won't split during cooking. Also lightly salts >> your beans before cooking. >> >> It was an informative show. I'll use salted water from >> now on. > > Sometimes, I really shouldnt get ideas here. I have a couple of cups of > dried lima beans. They are more than ten years old and have been gracing our > counter in a glass container while looking good. I just dumped them in salted > water. I may chuck them tomorrow or make something with them. Im thinking > ham and beans if I have any ham in the freezer. My wife thinks Im nuts. I > can always buy more and not live long enough to do anything with them. > Theres always fast food if they're a failure. > > you ruined perfectly good pie weights. |
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I have approximately 4 lbs of four different dried beans weighed out
On 2020 Nov 7, , Taxed and Spent wrote
(in article >): > you ruined perfectly good pie weights. Ye of little faith. I havent ruined them yet. Tomorrow will tell. Im pushing past the limit for "dry goods". |
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Posted to rec.food.cooking
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I have approximately 4 lbs of four different dried beans weighed out
On 2020 Nov 6, , Gary wrote:
> > Are they soaking in salted water, John? > Americas Test Kitchen did a show recently and they told the > science of why dry beans should be soaked in salt water. > > It's a chemical breakdown of the bean skins. Softens them > and they won't split during cooking. Also lightly salts > your beans before cooking. > > It was an informative show. I'll use salted water from > now on. You got it ass backwards. Beans allow water to pass through the pores in their skins by osmossis. Salt clogs those pores and that's why beans end up after cooking with skins like toenail clippings. Salt beans after cooking. In fact beans cook best in soft water. I've cooked dry beans literally by the ton, the US Navy serves beans every day, often twice a day, and always from dry beans, never canned... there's no room aboard ship to store much canned foods. Dry beans arrive on board in ten pound paper sacks, six to a large paper sack... salt, rice, flour, coffee and other dry goods the same. About the only canned foods I remember were meats; hams, tuna, sardines, and some frozen foods like gallon cans of frozen eggs... usually rectangular tins to conserve space. |
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I have approximately 4 lbs of four different dried beans weighedout
Sheldon Martin wrote:
> On 2020 Nov 6, , Gary wrote: >> >> Are they soaking in salted water, John? >> Americas Test Kitchen did a show recently and they told the >> science of why dry beans should be soaked in salt water. >> >> It's a chemical breakdown of the bean skins. Softens them >> and they won't split during cooking. Also lightly salts >> your beans before cooking. >> >> It was an informative show. I'll use salted water from >> now on. > > You got it ass backwards. Beans allow water to pass through the pores > in their skins by osmossis. Salt clogs those pores and that's why > beans end up after cooking with skins like toenail clippings. > Salt beans after cooking. In fact beans cook best in soft water. I've > cooked dry beans literally by the ton, the US Navy serves beans every > day, often twice a day, and always from dry beans, never canned... > there's no room aboard ship to store much canned foods. Dry beans > arrive on board in ten pound paper sacks, six to a large paper sack... > salt, rice, flour, coffee and other dry goods the same. About the only > canned foods I remember were meats; hams, tuna, sardines, and some > frozen foods like gallon cans of frozen eggs... usually rectangular > tins to conserve space. > Ahoy Popeye! Pipe me aboard so we can eat beans. |
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I have approximately 4 lbs of four different dried beans weighed out
On Friday, November 6, 2020 at 6:43:39 AM UTC-6, John Kuthe wrote:
> On Thursday, November 5, 2020 at 8:49:49 PM UTC-6, John Kuthe wrote: > > Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow! > > > > Gonna make more English Toffee too! I ran out! > > > > John Kuthe... > > And the beans are on the soak now, 6:44AM so I'm committed now! :-) > > > John Kuthe... Baked Beans (which have never seen an oven) are Simmering! For 10-15 more mins! And it's 75F here in STL! On a November 6th! I'm wearing shorts! :-) John Kuthe... |
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I have approximately 4 lbs of four different dried beans weighedout
On 11/6/2020 2:50 PM, John Kuthe wrote:
> On Friday, November 6, 2020 at 6:43:39 AM UTC-6, John Kuthe wrote: >> On Thursday, November 5, 2020 at 8:49:49 PM UTC-6, John Kuthe wrote: >>> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow! >>> >>> Gonna make more English Toffee too! I ran out! >>> >>> John Kuthe... >> >> And the beans are on the soak now, 6:44AM so I'm committed now! :-) >> >> >> John Kuthe... > > Baked Beans (which have never seen an oven) are Simmering! For 10-15 more mins! > Big whup. > And it's 75F here in STL! On a November 6th! I'm wearing shorts! :-) > > > John Kuthe... > It's 75F and drizzling here. It's not important.  Jill |
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I have approximately 4 lbs of four different dried beans weighed out
On Thu, 5 Nov 2020 John Kuthe wrote:
> >Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow! I would strongly suggest using only one kind of bean for baked beans... with different beans plan on a five bean salad; marinated beans, then use canned, or cook each type of bean in its own pot if you don't mind the extra labor and are a glutton for punishment. When cooking dried beans they each require different cooking times. Cooking different kinds of beans together you're looking for trouble, some will be over cooked some will not be fully cooked. When you find out it'll be too late. Even with the same type of bean different brands will need different cooking times because they are grown on different farms under different conditions. It's best not to blend brands, and certainly not different types of beans in the same pot. I think you will do better using canned beans... the larger cans cost less than dried... and canned are properly cooked, just add your own seasoning and simmer for about a half hour or less. I stopped buying dried beans years ago... the only dried I buy are dried peas for pea soup. I see absolutely no benefit to dried beans, not unless you've nothing better to do with your time than to tend a bean pot. |
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I have approximately 4 lbs of four different dried beans weighedout
On 11/6/2020 12:00 PM, Sheldon Martin wrote:
> On Thu, 5 Nov 2020 John Kuthe wrote: >> >> Black beans, Red Kidney beans, Black Eyed Peas and Garbanzos weighed out for my homemade "Baked Beans" tomorrow! > > I would strongly suggest using only one kind of bean for baked > beans... with different beans plan on a five bean salad; marinated > beans, then use canned, or cook each type of bean in its own pot if > you don't mind the extra labor and are a glutton for punishment. > > When cooking dried beans they each require different cooking times. > Cooking different kinds of beans together you're looking for trouble, > some will be over cooked some will not be fully cooked. When you find > out it'll be too late. Don't try to tell him about it, Sheldon. This is one of his "STD" meals; he's got it down pat. Jill |
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