w

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How to make dried beans rehydrate evenly?

In a nutshell, what causes people discomfort is some complex sugars in the beans. When you soak the beans, they sort of "wake up" and start breaking down those sugars (which is why you see gas bubbles after you soak beans - that's as a result of the sugar breakdown).

The method you're talking about (not sure if that's the standard - the ones I've seen I think have you leaving the beans in the hot water after boiling and covering) is supposed to be a quick way of getting the same process going.

Mar 06, 2014
wisew in Home Cooking

How to make dried beans rehydrate evenly?

I'd love to, but since I don't have one that's not really an option.

Mar 06, 2014
wisew in Home Cooking

How to make dried beans rehydrate evenly?

Yeah I've been wondering that too - I think that's pretty likely since it was from the bulk section of my grocery store. They might've been trying to get rid of their old stock and mixed it in with the newer crop.

Mar 06, 2014
wisew in Home Cooking

How to make dried beans rehydrate evenly?

Does this apply even if I'm not cooking in a pressure cooker? (I'll experiment with it either way, but it's good to know.)

Mar 05, 2014
wisew in Home Cooking

How to make dried beans rehydrate evenly?

I didn't cover the pot, but most sources I've found for bean cooking say to not cover the pot, so I've never done that.

Mar 04, 2014
wisew in Home Cooking

How to make dried beans rehydrate evenly?

So today I cooked dried green lentils. They are at this point, a bit old (I bought them maybe in October?), and who knows how old they were when I bought them since they were from my grocery store's bulk section. I cooked them the way I normally do:

1. Washed lentils, added them to the pot. (did not presoak because they're lentils)
2. Added enough water to cover by about an inch.
3. Brought the mixture to a boil, then lowered it to a simmer.
4. Added spices (nothing with added salt - cloves, cardamom, onion powder).
5. Stirred regularly.
6. After 30 mins, started tasting beans to see if they were ready - tasted about 10, and they were all soft.
7. Added salt, let simmer for a few more minutes, then drained.

When I go to eat them later, I find that most of them are still hard - somehow only about 1/3 of them got fully rehydrated and soft from the cooking process.

Where did I go wrong? Should I be soaking old lentils?

Mar 04, 2014
wisew in Home Cooking

Best ingredient guide cookbook?

Thanks!

So Vegetable Love definitely seems close to what I'm looking for, but the Cook's Guide (only a small section of the book) is really the only part of the book that fits what I'm looking for.

I couldn't really find a "guide" section like I described in the Joy of Cooking (maybe that kind of info is spread throughout? I only skimmed it).

This one looks like more what I'm looking for (Field Guide to Produce by Aliza Green, although I have no idea how good it is): http://www.amazon.com/Field-Guide-Pro...

Mar 03, 2014
wisew in Home Cooking

Best ingredient guide cookbook?

So this is something I've been trying to find for a long time, but have failed to find so far. Basically, I'm looking for a comprehensive reference cookbook that is a purchasing, storing, and prepping guide for just about every ingredient I could possibly want to use. This isn't so important for herbs or spices - I have found books for those - but for fruits, vegetables, meats, seafood, grains, some prepared foods (tofu comes to mind), dried foods, preserved foods - you get the idea. This guide should tell me what to look for in the grocery store (ie. how to tell if something's ripe / spoiled / otherwise worth or not worth buying), how best to store these ingredients (in the fridge? in a container in the fridge? should it be airtight? in a cool dark place?), and how to prepare them (how should I wash it? is it known for being gritty? are any parts inedible? how should I cut it? is there a specific way it needs to be cooked for health reasons? etc).

Not having a guide like this has been one of the biggest road blocks to advancing my home cooking. Basically, if I haven't used an ingredient before, I either won't buy it because I have no idea how to tell if it's good or spoiled, how to store it, or how to prepare it properly, or I'll buy it and do at least one of those things wrong, with results ranging from embarrassing to disastrous. So really any help here would be much appreciated. Thanks!

(Note that I'm using cookbook loosely here to mean, pertaining to cooking - it doesn't have to have recipes.)

(Also, I have found *some* of this information online, but it hasn't been even remotely comprehensive. I'm hoping there's a book that would be.)

Mar 03, 2014
wisew in Home Cooking

Emile Henry - rough around the edges?

Hey Chowhound!

I just received my Emile Henry Olive Loaf pan (I had to order it online, since it's not sold anywhere near me), and I noticed that the glaze is a little rough (read: somewhat unglazed) where the two glaze colors meet at the edges. At the edges, you can just barely see the color of the unglazed clay poking through. When I feel the edges with my hands, it feels a little rough. It's a little strange to me because none of my substantially cheaper two color stoneware Sur La Table baking dishes are this rough around the edges - they're practically completely smooth, which is what I would've expected from Emile Henry.

I called them to find out if this was normal, and they basically said "it's handmade, so anything goes," but that it wouldn't affect cooking performance. I should also mention that this is my 2nd Emile Henry pan - I ordered the same one from Amazon but returned it because it was even rougher around the edges. This second one is from Wayfair.

Is this normal for Emile Henry dishes? Or is this indicative maybe of a factory second?

Feb 25, 2014
wisew in Cookware

WS's Gold Touch Bake pans vs. SLT's Platinum Professional Bakeware

I'm also curious about this. Anyone done any comparison shopping here?

Jan 25, 2014
wisew in Cookware

Did I botch my De Buyer Mineral B Element frypan seasoning?

Hey Chowhound!

I'm very new to the world of CS / CI, but I did extensive research on seasoning and oils and such on here and elsewhere before beginning my seasoning process.

So, here's what happened:

1. As per De Buyer's instructions, I ran the pan under extremely hot water for probably about 5 minutes, swirling it around, and then I rubbed it down with a paper towel, drying it thoroughly.

2. I then poured probably about 2 tbsp of olive oil in the pan, and then spread it all around the inside of the pan, and used a paper towel to absorb ALL extra oil (I mean, I couldn't even tell there was oil on the pan when I was done!)

3. I then heated the pan on high until the oil started smoking.

4. Maybe 15 seconds after it started smoking, I turned the heat off, and let the pan cool.

5. What I found was a disappointingly gummy, kind of thick, light brown residue that seemed surprisingly spotty for the way I'd rubbed it on - it almost looked like what water would do if you poured it on an oily pan.

6. From reading other threads here, it seemed like the problem might be that I still had beeswax left on the pan. So, per that thread, I boiled water in the pan for about 15-20 minutes.

7. By the end of this, I saw that weird dark streaks were forming on the sides of the pan. I was pretty sure this was rust. To combat this, I added a whole bunch of potato skins, and boiled it for another 15 minutes. This seemed to help a bit, but not that much. The water turned gray, which is apparently expected when you boil potato skins.

8. I then ran the pan under very hot water and scrubbed the hell out of it, and wiped it down with a dry paper towel. What I'm left with, is what seems to be a combination of tons of tiny rust spots, some burned oil, and weird rainbow splotches. The attached picture should give you an idea. I tried getting rid of the rust with a potato, but it seems like the rust splotches are *under* the 1 layer of half-assed seasoning, and it's impossible for me to get off.

Did I ruin it? Do I need to replace it?

(As of right now, I'm going to try re-seasoning it, but my hopes aren't very high.)

** I got my seasoning method mostly from this Amazon reviewer: http://www.amazon.com/review/RMQBB1U0...

Nov 02, 2013
wisew in Cookware