@@bobbyboombeck no don't rinse anymore after that. Dump them into a lidded bowl with a damp paper towel and keep them in the fridge, eat them within a few days

@@lunapuckles2577 im doing the exact same thing today, Im on day 3 too!

@@LeonPhythian69 no

Another question, I bought a bigboy 22 liter pot, I obviously watched your video and read the instructions but my pot doesn't whistle 3 or for times a minute it just seems to get to pressure and then vent massively and constantly. I've it on all four rings of my gas stove and tried different incrimentally drops in heat but I still don't get the regular whistles just one big vent until I, turn it down, is this an indication of a faulty weight?

@@LeonPhythian69 i get all my instructions directly from the Hawkins website and confirm them on my cookers. But i have no experience with anything larger than my 3L. 22L is a big pot so I can only guess as to what's going wrong with it. When you turn it down, does it whistle incrementally or stop whistling completely? Did you have food in it or were you just running a test with water?

@@marykayriley no food just a test with lemon juice. I followed the instructions that came with it and checked them against the ones on their site, I attempted the test on 3 different sized gas burners to see if it was easier to regulate the heat when dropped after the first big whistle. But it behaved the same every time. It doesn't incrimentally whistle, it just seem to eventually get up to a place where it continously expels steam until turned down even further and then it starts that cycle all over again. It's puzzling. Thank you for the answers though. I've contacted Hawkins directly so hopefully they might know. Am not sure if it's the weight that is at fault or my lack of experience making mistakes here to be honest.

@@yvonnerenoult1819 it is a common practice in gardening to keep seeds shielded from light during the germination phase. However I have never kept my broccoli seeds in the dark and as you saw in the video have had great results. I did a bit of reading on this topic online and found out that just as I have experienced when sprouting broccoli seeds that some seeds thrive in darkness during germination while others do not. I didn't go too far into depth researching it so my results are anecdotal at best, but I have had great yields without the dark

@@vgcreeper without being able to actually check it out for myself it's hard to say what's going wrong because it could be a number of things. Go to hawkinscookers dot com and look up info there, their website is very comprehensive and can offer you a lot of good tips. One thing i can say is that cooking lentils is tricky because they are an "expanding" food, one that creates foam as it cooks, like rice and other grains. Unlike veggies for example, which are not expanding food and are easier to get the hang of pressure cooking off the bat. Some lentils must be pre-soaked before pressure cooking too, and sometimes the level of heat you apply is different from one food to the next. Pressure cooking takes a bit of practice, once you have a method down it's great but there are some pitfalls to avoid. I urge you to go to their website and do some reading up on your contura. Good luck with it.

@@MadiMaxwell-Libby is steam coming out from the gasket (the black rubber seal around the edge of the lid) or the pressure regulator (the little weight that sits on top)?

@@lynnpadero9791 it depends on whether the recipe you're following calls for a gradual release of pressure or instant release. If the recipe indicates to turn off the heat and let the pot depressurize on its own (so you do not lift the pressure regulator to release pot pressure at the end of cooking), that is gradual or natural release. If the recipe or instructions you're following indicate to keep the pot cooking for a certain amount of time and then lift the pressure regulator to release the pots pressure that is instant release. Leaving the pot to depressurize naturally will keep the food cooking longer so you need to know which is indicated for the food you're cooking in order to neither over or under cook your food. Hope that helps.

@@leticiastabrino1845 there are quite a few factors that can affect sprouting. If your seeds fail to launch their natural germination process was not simulated. As there aren't that many factors involved, the first culprit is usually not enough water. Although this is pretty unusual, most of the time people report that their seeds get water logged and rot from inadequate drainage. How old are your seeds? What kind of climate do you live in?

Oooh Ill take that!

Thank you, im happy it helps. I love my Hawkins too!

amzn.to/3pfoR5d those are the exact seeds i used... The jar is 25oz/750ml

@@marykayriley the seeds don't say organic. Does that mean they can be sprayed with chemicals? What is the kit with the Mason Jars and stands you use. Do I need something so bad bacteria or mold doesn't grown. Thanks a lot

They are my ❤️, I love them all like they are my own

I'm going to be honest, I have no idea why that's happening. It has never happened to me. I just did a bunch of Google searching and the issue wasn't really being addressed anywhere. Most of the articles on the web refer to Chia seeds when it comes to gelling and the science behind it is complicated but it has everything to do with their chemical composition which is very different from broccoli seeds. So I don't know why that is happening to you, the only thing i can suggest is that maybe somehow that batch of seeds got some chia seeds or other mucilage-producing seeds mixed into it and are messing up the whole batch. Maybe start with some new seeds.

Yes of course! At this point they are ready to eat. Some people like to remove some of the seed husks that are still mingling with the sprouts, to do this just dunk them in a bowl of water and the husks will float. Scoop them off.

lol oh my I forgot about that one, I was obviously watching way too much twin peaks and really bored during the pandemic

I have never frozen them so I don't know. And also mine never last six days, ive always eaten them way before that. But id guess that by day 6 they would be past their prime; the earlier sprouts are eaten the more potent their health benefits are. Sulphoraphane content is highest when the sprouts are young. So I don't sprout in big batches, I make a jar or two and eat them up in a couple days. I keep a constant cycle of jars going so that i never run out and they're always fresh

@@marykayriley thanks. You’re a legend. I’m soaking mine now. Reminder set to 5 hours time 😃.

hi, good question, and you're partially correct in that plants do take nutrients from soil. But we aren't growing plants here, our goal is simply to get the seeds to germinate and create a sprout. All of the many health benefits of a sprout come from within the seed itself. If you wanted to grow the broccoli seeds into a plant, you would technically be growing microgreens and instead of using the jar method I show in this video you would sow the seeds in soil after soaking so that they would take root, create root systems and become little plants and grow, supported by the soil they're planted in. But we're just making sprouts here. And broccoli sprouts are extremely nutrient dense and contain high amounts of vitamins A, B6 and C and are especially prized for their very high sulforaphane (a potent antioxidant) content, all with no help from soil.