/ck/ - Food & Cooking

[Anonymous No.14525772]

You guys told me dried beans are superior. I simmered these fucks for two hours and they're chalky and tough and awful. Explain yourselves.

[Anonymous No.14525778]

>>14525772
Did you activate them first?

[Anonymous No.14525782]

>>14525772
Did you soak them overnight first?

[Anonymous No.14525792]

>>14525782
No

[Anonymous No.14525807]

>>14525792
Damn, bongs have no idea how to cook pinto beans apparently. You're supposed to soak them overnight, then rinse, then simmer till they're cooked.

[Anonymous No.14525816]

You didn't cook them long enough. Soaking cuts the time down. Unsoaked you need way more time.

[Anonymous No.14525818]

>>14525807
Epicurious doesn't think a soak is particularly necessary either
https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article

[Anonymous No.14525819]

just use a pressure cooker, ez no soak

[Anonymous No.14525828]

>>14525772
What did you simmer them with? If you use anything acidic in the liquid it won't soften properly. But it usually takes around three or four hours if you're cooking dry pinto beans without soaking them first, just make sure there's enough liquid and it's actually simmering and they'll soften soon enough.

[Anonymous No.14525830]

>>14525818
Soaking especially for more than 1 day makes them more digestible though.

[Anonymous No.14525844]

You added salt before they were cooked, didn't you?

[Anonymous No.14525846]

>>14525844
Heck yes I did
>>14525818 those guys told me to

[Anonymous No.14525852]

>>14525846
Cooking 101
Beans will never cook if you add salt too early
https://www.youtube.com/watch?v=9E2bilO8NiI

[Anonymous No.14525864]

https://www.youtube.com/watch?v=EQ1W8sNd0B8

huehuehue

[Anonymous No.14525872]

>>14525852
I've never had an issue with salt making them not cook properly. America's Test Kitchen or somebody did tests and found soaking them in salt water actually made them more tender. It's acidic things that make them not cook properly.

[Anonymous No.14525890]

>>14525818
>Epicuriois

[Anonymous No.14525902]

Use a pressure cooker next time

[Anonymous No.14525908]

>>14525890
I remember a few months back a guy who had a problem with macarons, it was his first time but he was using some weird Tasty™ recipe which used some alternative directions and ingredients. Novices should stay far away from these sites and only waste their time on them once they know enough about cooking to recognize bullshit

[Anonymous No.14525920]

>>14525772
I pressure cook huge batches of pintos at a time, then strain and store them in mason jars in the fridge. they last about a week, could probably last 2 weeks. I dump some in my shili bean stews that I make every day. beans are great. Beans have a nice meaty flavor. once my pressure cooker is at pressure (steaming coming out) it only takes 1 minute to cook the soaked beans, then I put it in the sink to cook down the pressure cooker (presto 01370) and get the beans.

[Anonymous No.14525928]

>>14525772
Soak over night then simmer in croakpot for 6 hours

[Anonymous No.14526075]

>>14525908
As if cookbooks aren't just as full of bullshit
Stick either to a couple guys you trust or some video of a phjeet or pablo or wangtan cooking on the floor if you are looking for something too obscure/ethnic

[Anonymous No.14526107]

>>14525828
This. You also don't salt them until they are cooked. They cook for however long they need to cook for.

[Anonymous No.14526130]

>>14526107
>. You also don't salt them until they are cooked.
I salt the soaking water and the cooking water.
salting the water reduces the amount of water th beans absorb so they do not burst.

[Anonymous No.14526250]

>>14525772
>eat canned chickpeas all the time, they're pretty good
>try out the dried meme
>soak overnight
>rinse, add onion garlic and salt, pressure cook for 5 min + natural release as recommended, drain and rinse
>they taste worse than the canned version, most of the chickpeas are too soft, some too tough, they cooked unevenly
>get the shits 4 hours later

never falling for this meme again, the cans aren't even that expensive

[Anonymous No.14526345]

>>14526250
u over cooked them.
natural release will over cook them. gotta put them in the sink and run cold water over the pressure cooker to cool it down fast. my pintos cook in 1 minute.

[Anonymous No.14526363]

>>14525772
Dry beans are for complete retards who would rather save 30 cents at the expense of hours of their time and a greatly diminished result.
If you struggle to afford a 59 cent can of beans, then I suggest you find a place to jump from.

[Anonymous No.14526377]

>>14525818
>>14525792
You tried it their way and it didn't work. So now try it the way people have always done it.

[Anonymous No.14526413]

>>14525852
Adding salt helps prevent them from blowing out.

[Anonymous No.14526440]

>>14525818
>Testing this theory was simple: we covered one batch of beans in water and left it out on the counter to soak overnight. The next day we placed the beans and liquid in a pot
You're supposed to rinse the beans after soaking them and cook them in clean water. No wonder these retards didn't notice a difference.

[Anonymous No.14526441]

>>14526345
Fair, but the fact that some of them were too tough suggests that they weren't cooking evenly, so they would've still been inferior to the canned version. Given the information online I was expecting them to be better freshly cooked, but instead it just made me appreciate how perfectly the canned ones come out. Canned ones also never gave me the shits. Fuck the dried meme

[Anonymous No.14526444]

>>14525792
This makes me wonder who wrote this and what was done with the beans? Surely they didn't come out very good

[Anonymous No.14526464]

>>14526441
>Fair, but the fact that some of them were too tough suggests that they weren't cooking evenly,
ya to prevent that I think you have to set the burner on mediumish heat when the pressure cooker is building up pressure, so that it will cook more evenly.

If you set the burner on high to reach pressure asap, it will cook unevenly.

[Anonymous No.14526480]

Im sure its just like making boiled peanuts, which arent really nuts anyway. you start with "green" peanuts, put them in salt water and cook for 5+ hours on a low-medium heat. sometimes even all goddamn day. try that, theres no way in hell any kind of bean will be chalky at that point. I soak peanuts overnight too, but honestly Im not even sure it does anything besides help me get them clean before I put them in the brine to boil.

[Anonymous No.14526495]

>>14526075
That's sorta the point of this board as well, guy. If you try to pass off bullshit it doesn't take long before someone calls it out.

[Anonymous No.14526932]

I soak mine overnight and change the water twice to rinse away impurities.

At the same time, I bake a ham (small gammon) lightly coated in mustard, garlic and brown sugar.

In the morning, I combine the soaked beans, ham, chopped onion, one peeled potato and chicken stock in a crockpot where it cooks all damn day.
Once beans are soft, take a spoon and mash a few of the beans and all of the potato for a nice bean broth. Break up with the ham as it suits you. Add pepper and maybe some salt though the ham is already salted.

Serve with cornbread, which can easily be done in the UK. Trust me.

If you are still reading this, your beans can be saved by cooking them longer tomorrow.

[Anonymous No.14526940]

Quick follow-up. Cover beans with water. Don't be afraid to add more water if it gets dry.

[Anonymous No.14527048]

>>14526075
I don't read books either

>>14526413
for how long are you cooking them?

[Anonymous No.14527160]

>>14525772
Whoever told you that was full of shit. Beans take like five hours to cook or an overnight soak, you can buy ones in the can for less than a dollar pre seasoned ready to eat.

[Anonymous No.14528066]

>>14526363
The biggest difference in nutrition content between dried and canned beans is the sodium content. The amount of sodium in canned beans varies, depending on the type of bean and the manufacturer. But a 1/2-cup serving of canned beans can have as much as 500 milligrams of sodium. Dried beans you make at home without any added salt are essentially sodium free.

[Anonymous No.14528071]

>>14528066
>not buying your canned beans no sodium added
shig

[Anonymous No.14528074]

>>14528066
they sell sodium free canned beans.

[Anonymous No.14528076]

>>14526440
This

[Anonymous No.14528418]

>>14525772
Soaking them helps and also cuts down the brap fuel. If you want to cook beans faster cook them with a lid on. I use a 3.5 quart saucepan for 1-2 cups of beans. They might be acceptable in an hour after a soak but ideally when you make most beans it's 2-3 hours low and slow for best results.

[Anonymous No.14528425]

>>14525772
>he fell for it
just get canned ones next time.

[Anonymous No.14528449]

i don't see why anyone doesn't get canned. you're talking a difference of literal pennies

[Anonymous No.14528458]

>>14525772
You did it wrong retard. Here’s the easiest way to cook beans:
Sort out any dirt clods, stones, and broken beans then rinse the beans.
Beans in the pot then add water until it’s 1 inch above the beans.
Bring these bad boys to a boil for 5 minutes.
Reduce heat to a low simmer and cover cooking them for about 3 hours adding water when the level is below the beans.

Done no soaking required. It really doesn’t make a difference other than you just cook them a little longer.

[Anonymous No.14528460]

>>14528449
Canned beans are not nearly as good as dry

[Anonymous No.14528465]

>>14528449
Both master race, but dried beans are usually several times cheaper than canned when you average it out per serving. Dried beans are for bulk storage in the pantry and disaster prep, canned beans are for day-to-day meals.

[Anonymous No.14528470]

>>14528465
it just seems like far too much effort.

[Anonymous No.14528477]

>>14525818
>>14525792
what in the fucking nigger christ am i reading

[Anonymous No.14528491]

You soak them to get rid of impurities, to mitigate the after effects. I change my water twice. You get plenty of broth by mashing a few beans near the end.

[Anonymous No.14528496]

>>14528449
They take up less room in my pantry and require almost no extra effort to cook. Plus I pressure cook them with stock which I have yet to find a canned version.

[Anonymous No.14528502]

>>14528470
Its what 5 minutes of labor to make dried beans? Whats to much effort?

[Anonymous No.14528508]

>>14528502
soaking them overnight just to simmer them for hours the next day? fuck that, i'm hungry now nigga

[Anonymous No.14528510]

>>14525772
I'm a beaner and you don't need to soak your beans. No beaner ever soaks their beans ever, that's something white people do. Unless you are doing it to save time on cooking and you are going to use the soaking water to cook the beans in then you are eating inferior less tasty beans.

[Anonymous No.14528515]

>>14528508
15 Minutes in a pressure cooker.

[Anonymous No.14528520]

>>14528508
You definitely have to plan ahead. But between being able to freeze ham forever, keep dried beans forever and of course cornmeal for ages, it's highly reliable food.

[Anonymous No.14528525]

>>14525902
Exactly

[Anonymous No.14529152]

>>14525772
>Soak beings overnight or for about 8 hours, doesn't really matter.
>Dump the water out and discard weird beings.
>Put them on a pressure cooker, cover with some fresh water.
>Put the lid on.
>Turn the heat on high
>pressurecookersounds.mp3
>Turn the heat to low
>Wait 8-10 minutes
>Turn the fire off.
>Put pan on sink and run water over it.
>wa la

>>14526363
Canned beings are not, in any way, comparable to freshly cooked ones. Canned are literally inferior in every single way other than convenience.

[Anonymous No.14529242]

>>14525772
You know you hear a lot of about Brits being some of the worst cooks in Europe. You think that it can't be that bad and then someone like you shows up, re-enforcing that stereotype. Like, everyone knows that you are supposed to SOAK DRIED BEANS OVERNIGHT...except Brits.

Are Brits really this stupid when it comes to cooking? Is it because they drink all the fucking time that aren't sober enough to try to cook?

[Anonymous No.14529254]

>>14525772
U suck

[Anonymous No.14529264]

>>14529242
Every website deemed any kind of culinary authority states that soaking is far from necessary

[Anonymous No.14529268]

>>14525920
Just be careful not to overload the pressure cooker or you could risk thos beans plugging the pressure release

[Anonymous No.14529295]

>>14529264
Soaking reduces phytic acid in the beans.

>With these same grains and beans, soaking at room temperature for 24 hours reduced phytic acid levels by 16–21 percent.

https://www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/living-with-phytic-acid/

Phytic acid prevents nutrient absorption and may causa vitamin deficiency.

But even if you don't do it for that reason, soaking beans helps you develop the habit of planning ahead and delaying gratification.

CAN you cook beans from dried in about 20 minutes on the pressure cooker? Yes, you can.

[Anonymous No.14529316]

>>14525792
>no need to soak
Absolute horseshit. You got memed, OP.

[Anonymous No.14529334]

>>14525792
Beans and other seeds are highly toxic, soak them for at least 24 hours or more with acid or base added according to the type if you don't want to kill your gut, the same goes for all grains. Doing this will destroy some, or even most poison and make the minerals more available. Of course who would eat this trash outside of survival necessity, there are much better cheap foods that cause zero issues and require no processing like eggs or organ meats

[Anonymous No.14529341]

How is there so much fucking bean pseudoscience out there
This shit is worse than covid

[Anonymous No.14529449]

Just breaking the 666 on this thread

[Anonymous No.14529467]

>>14525772
Dry are better but I dont like to plan out my meals usually, so I just buy a can. And yes, soak them, same with chickpeas or any other dry legume.

[Anonymous No.14529696]

Soaking is not required
Rinsing is not required
Salting is recommended
Cook them until they are done, stirring if the convection doesn't mix them enough
If they're tough, just cook them more nibba
Don't add tomatoes or vinegar until they're soft

There, fixed the thread

[Anonymous No.14529724]

>>14529696
Go ahead and dont soak chickpeas. Enjoy your stomach pains.

[Anonymous No.14530149]

>>14525772
Soak overnight. Use fresh water to cook them. Sauté onions, garlic, bacon fat, and peppers in your pot first. Add a bunch of Cajun seasonings after the beans have cooked for a few hours, let them simmer basically all day. Mash a few up to thicken the broth.

[Anonymous No.14530155]

>>14525772
you're supposed to throw them in a slow cooker with salt pork, an onion, some carrots celery, and a jalapeno

[Anonymous No.14530166]

>>14530155
Beans should not be slowed-cooked. It does not remove their toxicity.

[Anonymous No.14530168]

>>14525807
You never have to soak beans. Ignore that stupid ancient meme. Do you still wait 30 minutes after eating before swimming?

[Anonymous No.14530174]

>>14530166
i grew up eating beans like this and i'm not dead

[Anonymous No.14530213]

So you're telling me you put all that time and effort into something that comes ready in a can for the same price per pound?

..Why? Are you cavemen?

[Anonymous No.14530217]

>>14530213
You realize that dry weight and wet weight are not the same, right?

[Anonymous No.14530218]

>>14530217
wet deez nuts nigga

[Anonymous No.14530222]

>>14530213
Canned food is disgusting.
Except for corn.

[Anonymous No.14530228]

>>14530222
nigger you're eating beans

don't talk to me about flavour

[Anonymous No.14530244]

>>14530213
Why are you posting a picture of my wife without my permission?

[Anonymous No.14530256]

>>14525772
>this nigger didn’t soak his beans
>this nigger used literal retarded zoomer blogposts to defend his retarded actions
>this nigger literally has never cooked a bean in his life
>this nigger came to complain to /ck/ despite the fact that there’s substantial evidence to support soaking
>this nigger came to complain to /ck/ that he couldn’t figure out how to do something that his ancestors were doing for the last several thousand years
>this nigger literally is too retarded and impatient to chuck some beans into a pot with water the night before he cooks his full meal
You shouldn’t cook, ever, because you’re a fucking retarded nigger and I would literally rather kill myself than eat anything you’ve had a single finger in creating. KYS god damn zoomer retard.

[Anonymous No.14530320]

Let them soaking overnight
Cooke them with clean water and pumpkin
Add chorizo, paprika and fine herbs

Enjoy

[Anonymous No.14530346]

You won't regret

[Anonymous No.14530817]

>>14525782
I never soak any beans other than chickpeas and lupini and it takes me, at most, 45 minutes to go from dry, sorted beans to cooked plain beans. That includes the heat up and cool down times. I boil them bitches for 30 minutes. Why are my beans always perfect but everyone else on this board has to soak them and boil them seven years and sacrifice their firstborn to Fasolius, the bean god in order to make their beans even halfway decent?

Chickpeas and lupini get soaked in weak lyewater overnight then drained, washed and cooked, also for 30 min

[Anonymous No.14530823]

>>14530256
See >>14530817 and explain that shit.

[Anonymous No.14530882]

>>14530817
>I never soak any beans
>45 minutes to go from dry, sorted beans to cooked plain beans. That includes the heat up and cool down times.

[Anonymous No.14531065]

>>14530882
Yes. I just cooked black beans from dry two days ago. wtf are you people doing? Are you buying ancient fucking beans from the interwar period or something?

[Anonymous No.14531076]

>>14531065
You're making things up.

Not even brown lentils cook so quickly from dry.

[Anonymous No.14531382]

>>14531076
15 minutes for brown lentils. 30 with heat up and cool down. I cooked those last week.
Again, wtf are you people doing wrong?

[Anonymous No.14531704]

>>14530823
He’s lying, idiot

[Anonymous No.14531928]

>soak overnight
> cover with water
>season with cumin, oregano, pepper, chili powder, garlic and sliced onion
>add can of san marzanos
>cook for 3 hours
You can drain 4 cups of beans and put into a separate pot with a scoop of lard to cook down into refried beans
You now have borracho and refried beans up the ass

[Anonymous No.14532072]

>>14525792
>no need to soak

[Anonymous No.14532689]

>>14529152
>soak beings

Kek

[Anonymous No.14532986]

Google Appalachian soup beans and follow whatever recipe fancies you. Shit's not hard. My family usually just slow cooks them in a crock pot most the day to be ready for supper, don't really need to tend much to them either, just a lazy, tasty, and cheap meal.

[Anonymous No.14533097]

>>14525792
making them this way will give you so much gas.

You have to soak them overnight or longer (I prefer 24 hour soak)

[Anonymous No.14533139]

>>14525818
Listen, I tried what was mentioned in this article as I cook bean soups frequently, thought oh wow, better flavor not soaking them after reading article and ran to try it ouy. The idiot who wrote that epicurious nonsense wanted to create something witty and clever for you's. Unsoaked navy beans in a fuckin god damn pressure cooker at 15psi took around 40min to cook and 10min cool down and to top it off, some were stupid soft others solid uncooked, a lot of them disintegrated into a total nightmare. MEANWHILE same batch of beans soaked for a few hours took 18min to cook and 10min cool down, and in favor just about every bean was cooked right and consistent in texture firmness. Soak your beans, faster and more consistent cooking.

[Anonymous No.14533206]

>>14526250
call me crazy, but I've cooked dry chickpeas in a pressure cooker, soaked them overnight too, no way in hell did I only cook them for 5min, the instructions were no good and why you ended up ass stuck on toilet seat.
<Just looked it up, recommended chickpeas time at 15psi is 10-15min with natural release.
>>14526464
Depends on what type of pressure cooker you have, if its a stockpot type with flames riding up the sides because the flame is too wide, yea probably. If its the type with a sandwich type stainless steel base and some other metal in the middle to disperse the heat well, probably no. It's why I use a large copper plate on the bottom of my pressure cooker stock pot, it's narrow and keeps the flames from riding up the sides. If you're using a bullshit aluminum or singly ply pot, yea, hot spots if it's not a soup with a lot of liquid to disperse heat better.

[Anonymous No.14534052]

Who here /soak/