tag:blogger.com,1999:blog-24141461.post3748458549870334478..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: BUSY COOKING DAY, AND ON SOAKING, SALTING AND COOKING BEANSBryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-24141461.post-89933220107876707502010-10-21T20:22:45.792-07:002010-10-21T20:22:45.792-07:00Great post. I hardly ever soak beans when making ...Great post. I hardly ever soak beans when making them for my family because our GIs have all adjusted to them and we don't get gas. We eat beans several times a week. I will soak them, if I'm making a meal for other people, though. By the way, I also use your cookbooks, like you. :-)blessedmamahttps://www.blogger.com/profile/09281648597707759434noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-67005700824722582992010-10-21T10:13:37.980-07:002010-10-21T10:13:37.980-07:00They definitely take longer at high altitudes, but...They definitely take longer at high altitudes, but everything else applies. Here's a blog post from bean grower and expert Steve Sando, of Rancho Gordo, with interesting comments:<br />http://ranchogordo.typepad.com/rancho_gordo_experiments_/2010/03/cooking-beans-at-a-high-altitude.html<br /><br />This article (and others) about high-altitude cooking says:<br />"You will find that beyond a certain altitude some foods cannot even be cooked without a pressure cooker! For instance, dried beans. The boiling point of water at very high altitudes is simply so low that without a pressure cooker the water will just keep steaming off at a temperature that doesn't even begin to cook the beans."<br />http://www.christianchefs.org/newsletters/1999/02LSOTM.html<br /><br />But someone commented in the blog post noted above that they use a slow cooker and it just takes longer, so ???Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-47193489131065478352010-10-21T09:00:08.500-07:002010-10-21T09:00:08.500-07:00I read that altitude makes a huge diff, too.I read that altitude makes a huge diff, too.Lindanoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-76147541079335584822010-10-18T14:23:37.281-07:002010-10-18T14:23:37.281-07:00I use a pressure cooker, too-- have done for years...I use a pressure cooker, too-- have done for years. BUt, as you say, a few minutes can make a big difference, so, unless I'm in a tearing hurry, I make them in the oven or on the stovetop (or slow-cooker) when I want the beans to hold their shape. I made a pressure cooker batch of black beans without soaking in half an hour, but they were just enough overcooked so that I had to freeze hem to use in soups and spreads.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-60229465313483022202010-10-18T14:01:11.194-07:002010-10-18T14:01:11.194-07:00I soak and pressure cook most beans now. I'm s...I soak and pressure cook most beans now. I'm still getting the timing right on the pressure cooking; just a couple minutes can result in quite well done beans (especially with pintos)- which doesn't bother me for most dishes. But the pressure cooks them very evenly right to the middle; especially good for dense beans (like chickpeas and kidney beans).Father Flatusnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-62647928495661486962010-10-18T04:39:38.531-07:002010-10-18T04:39:38.531-07:00Good to know that soaking is generally unnecessary...Good to know that soaking is generally unnecessary, and salting during the cooking period may be necessary for best flavor.<br />When is that cookbook coming; I am waiting!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-33683167409522063902010-10-17T16:53:46.235-07:002010-10-17T16:53:46.235-07:00Interesting! I have found that it's sort of a ...Interesting! I have found that it's sort of a crapshoot!! But, only in regard to the beans themselves: In other words, if the beans are "good," they'll come out good no matter what I do or don't do! I've had success whether soaking or not, etc.; so I've finally narrowed it down to the beans...maybe they are just temperamental! I do agree with the acid being a problem most of the time, yet, I've had them come out fine at times before I knew better !Lindanoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-53956919486846894722010-10-17T15:47:25.414-07:002010-10-17T15:47:25.414-07:00oh, it's not the method that won't work wi...oh, it's not the method that won't work with kidney beans-- it's just that I don't like them in this recipe! But, it does seem that kidney beans, along with soybeans, fava beans and chickpeas, seem to do better with soaking (the salt soak as we now know!).<br /><br />Pinto beans are widely used in Tex-Mex and Cal-Mex recipes (I grew up in California). Small red or pink beans would be my second choice. Black beans I love, too, but it's a very different dish with black beans.<br /><br />I'm not that fond of red kidney beans because the skins tend to be tougher, and separate from the bean. I do like WHITE kidney beans and use them in place of cannellini and Great Northern beans if I can't find them.<br /><br />Try pinto beans-- so creamy!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-19671859075026311872010-10-17T15:23:05.438-07:002010-10-17T15:23:05.438-07:00Just wondering why this method won't work for ...Just wondering why this method won't work for kidney beans. They're my fave.<br /><br />And Jo seems to have been referring to the spelling of "knead" not that you did or didn't soak. : )Everliehttps://www.blogger.com/profile/02002748465181595013noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-72635112924607641582010-10-17T10:48:06.241-07:002010-10-17T10:48:06.241-07:00LOL, Jo! Tired brain last night when I was writing...LOL, Jo! Tired brain last night when I was writing that, then tired brain first thing this morning when I read your comment! I still didn't see "knead" instead of "need"! It finally dawned on me what you were on about as I was taking my morning walk! I fixed it-- thanks for the heads-up!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-7902111543746169352010-10-17T04:49:04.265-07:002010-10-17T04:49:04.265-07:00I just happened upon your post while soaking black...I just happened upon your post while soaking black beans for black bean soup. I immediately ran to the kitchen to add salt to my soaking beans. Thanks for this timely subject!SJhttps://www.blogger.com/profile/16270826325794710963noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-64759929372090883612010-10-17T04:30:14.017-07:002010-10-17T04:30:14.017-07:00In the recipe, you write "No knead to soak th...In the recipe, you write "No knead to soak the beans." I guess that your mind was jumping ahead to some bread making. You probably will want to correct this!<br /><br />I will have to try your method. Sounds easy and gets good results. <br /><br />JoAnonymousnoreply@blogger.com