Fun Stuff > CHATTER
A Cooking Thread?
Bluesummers:
--- Quote from: Carl-E on 19 Dec 2012, 10:01 ---She'd bring the dried beans to a boil for a while, then add a bunch of really cold water, and bring them back to a boil again for a while - sounds a lot like the boiling-cooling-boiling cycle you're describing.
--- End quote ---
It also sounds like "shocking" the beans. The procedure, anyway. Maybe the term came from the yiddish. It's typically done on vegetables, but I've seen it used for pasta as well.
Redball:
My wife explained that soaking the beans overnight was to reduce the ultimate flatulence, and her instructions were to change the water a couple of times. I'm not sure it helped. We were 10, 20 and 30 past farty.
Lines:
Ok, so I soaked the rest of the beans I had overnight and then today I cooked those and the left over beans I had (I made too much for the last batch of tacos, I think) in a crockpot for most of the day. OMG, they were SO much better! The tacos were really freaking good! I want to make them all the time now.
Success!
Aimless:
I have discovered that beans are delicious and filling and acceptable in the context of a loving relationship at times when no social engagements with other people are planned.
I have also discovered that the fabled roux-based "flour frosting" I've been so keen to try is better known as "ermine frosting" and was traditionally the frosting used on red velvet cake! I improvised a batch for my birthday cake and it was delicious. I think it is, in principle, similar to eg. Swiss meringue frosting but with gluten instead of egg albumin. It's a weird combo of light/fluffy and thick/rich. If you like making cupcakes and cakes it's def. worth the time to experiment with this frosting. Try flavouring it with lemon or chocolate. </evangelize>
Redball:
My wife fixed beans for soups and chili and used refried beans for tacos often, and it's my memory that the gas generation declined after a while. Anyone else have that experience?
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