I really enjoy listening to your humorous and witty ways of informing us about these nutritious and tasty ways of eating our foods👌😄 thanks so much and keep up the great work!
I love all your videos! Such good and informative content, yet loving and respectful of all less pleasant issues, which many like to avoid. Thanks so much!
Thank you, I am very happy to know how to improve the digestibility of beans using spices, and I have heard also that pressure-cooking makes legume proteins more acceptable to the body. My own favourites: vegan baked (navy or northern) beans with tomato sauce, baked red lentil casserole with lots of spices and vegetables, and brown lentils with spinach. I think your humour will always add to my experience every time I cook beans from now on, LOL, which is often, as I want to greatly reduce our grocery bill and enjoy some tasty variation to our diet. Your idea of quick meals appeals to me, with all the fritters, pickle, etc.
Thank you. 💓 I eat beans daily! When I cook them I skim off the bubble. I don't know if it makes them less gassy. I just do it with food I cook, because my grandmother said it works. 🌝 🙏 Blessed be.
Absolutely love pressure cooking dried beans. Cooked chickpeas seem to freeze ok for faster use. I suffered pan boiling for years before getting a traditional pressure cooker which, even now scares the life out of me when it vents, maybe a topic for a video? You know the pressure cookers where you turn lid from 3 o’clock to 6 o’clock to open, latch on end of handle? mines a 2L one.
Yes Pressure cookers are time savers but in some very rare cases can also be hazardous. Thanks for the suggestion , I do think it is a subject that may interest a lot of people.
It is a matter of choice. Cooking with salt does reduce bitterness in certain types of beans but salt may also split the beans during the cooking process. This is particularly true in the case of green mung beans.
The beans begin to smell after the soaking has been done. Spices that I have mentioned can be added during the cooking process to ward off these smell.
I cook beans in two stages. One is when I am just boiling , where to add flavor and aroma I use whole spices. In the second stage I add cooked beans to a sauce that is made with powdered or ground spices. This gives me a good consisteny in the sauce/curry. If you add ground spices to water and boil all the powder will form a film and float on the top. Ground spices do well when they have a thick base to mix along with.
