Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 What I wonder is, does the quick-soak method have the same gas-removing value as the long-soak process? Attractive as it sounds for it's convenience, I'm a little afraid to try it in our house because my husband suffers from refluxing so badly unless the beans are fully de-gassed! :-) Wanting to see what Google might have to offer on this question, I found the following pages. The authors suggest that long-soaking may be preferrable for de-gassing. That makes sense to me because the bean has to be raw to convert itself from a state of hibernation into the active state that is easier to digest. http://www.ehow.com/how_5107195_quick-soak-dried-beans.html http://www.michiganbean.org/cookingTips.html Here's a blog page about this very topic; others have already had this very discussion! I read down all the comments, and noticed there are even more issues mentioned like phytic acid, etc. It makes interesting reading! http://chowhound.chow.com/topics/360549 It seems there are pros and cons to every approach, and thankfully, various methods to serve various needs. :-) Deborah <snip> The packages say to bring a large pot of water---5 or 6 inches deep---to boil. After it has boiled, turn off the eye. Add the beans. Soak for one hour. Rinse, and cook with fresh water or broth at a high simmer for 45 minutes. <snip> The only catch is that if your beans are more than a year old (and it can be hard to know, sometimes, how long they've sat at a store) or are very large, then you may need to cook them a bit longer than 45 minutes. Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 Yeah, my take on it is---whatever works for you and gets you cooking and eating beans, do that. I often would forget to soak stuff a day or more in advance, so I love the quick method. We do not find that it gives us indigestion or gas. But to each his/her own, definitely! On Mon, Aug 17, 2009 at 2:15 PM, Deborah Pageau <dpageau wrote: > > > What I wonder is, does the quick-soak method have the same gas-removing > value as the long-soak process? Attractive as it sounds for it's > convenience, I'm a little afraid to try it in our house because my husband > suffers from refluxing so badly unless the beans are fully de-gassed! :-) > > Wanting to see what Google might have to offer on this question, I found > the > following pages. The authors suggest that long-soaking may be preferrable > for de-gassing. That makes sense to me because the bean has to be raw to > convert itself from a state of hibernation into the active state that is > easier to digest. > http://www.ehow.com/how_5107195_quick-soak-dried-beans.html > http://www.michiganbean.org/cookingTips.html > > Here's a blog page about this very topic; others have already had this very > > discussion! I read down all the comments, and noticed there are even more > issues mentioned like phytic acid, etc. It makes interesting reading! > http://chowhound.chow.com/topics/360549 > > It seems there are pros and cons to every approach, and thankfully, various > > methods to serve various needs. :-) > > Deborah > > <snip> The packages say to bring a large pot of > water---5 or 6 inches deep---to boil. After it has boiled, turn off the > eye. Add the beans. Soak for one hour. Rinse, and cook with fresh water > or broth at a high simmer for 45 minutes. > <snip> The only catch is that if your beans are more than a year old (and > it > can be > hard to know, sometimes, how long they've sat at a store) or are very > large, > then you may need to cook them a bit longer than 45 minutes. > > Sally > > > -- " If you want to write fiction, the best thing you can do is take two aspirins, lie down in a dark room, and wait for the feeling to pass. If it persists, you probably ought to write a novel. " —Lawrence Block, Writing the Novel From Plot to Print Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 Soaking, including quick-soak, will help to break down the fibre, including phytic acid. Long-soak methods will start the sprouting process, which will also help convert longer, undigestible starches into sugars. Both processes help reduce gas. You also need to be sure when you cook your beans to keep them at a brisk boil for 10-15 minutes before turning down to simmer, to help break down the lectins (a process which is started with the long-soak method as well), which can cause food poisoning symptoms. I have found that the quick-soak method sometimes leaves a few beans " crunchy " , where long-soaking does not. Pam On Mon, Aug 17, 2009 at 12:15 PM, Deborah Pageau<dpageau wrote: > > > What I wonder is, does the quick-soak method have the same gas-removing > value as the long-soak process? Attractive as it sounds for it's > convenience, I'm a little afraid to try it in our house because my husband > suffers from refluxing so badly unless the beans are fully de-gassed! :-) > > Wanting to see what Google might have to offer on this question, I found the > following pages. The authors suggest that long-soaking may be preferrable > for de-gassing. That makes sense to me because the bean has to be raw to > convert itself from a state of hibernation into the active state that is > easier to digest. > http://www.ehow.com/how_5107195_quick-soak-dried-beans.html > http://www.michiganbean.org/cookingTips.html > > Here's a blog page about this very topic; others have already had this very > discussion! I read down all the comments, and noticed there are even more > issues mentioned like phytic acid, etc. It makes interesting reading! > http://chowhound.chow.com/topics/360549 > > It seems there are pros and cons to every approach, and thankfully, various > methods to serve various needs. :-) > > Deborah > > <snip> The packages say to bring a large pot of > water---5 or 6 inches deep---to boil. After it has boiled, turn off the > eye. Add the beans. Soak for one hour. Rinse, and cook with fresh water > or broth at a high simmer for 45 minutes. > <snip> The only catch is that if your beans are more than a year old (and it > can be > hard to know, sometimes, how long they've sat at a store) or are very large, > then you may need to cook them a bit longer than 45 minutes. > > Sally > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 Alton Brown has a very interesting episode which deals with the products of gases from beans and how to deal with them. BL On Mon, Aug 17, 2009 at 11:15 AM, Deborah Pageau<dpageau wrote: > > > What I wonder is, does the quick-soak method have the same gas-removing > value as the long-soak process? Attractive as it sounds for it's > convenience, I'm a little afraid to try it in our house because my husband > suffers from refluxing so badly unless the beans are fully de-gassed! :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 Do you know if this episode is available online anywhere, Brenda-Lee? UTube, perhaps? ~ LaDonna ~ On Mon, Aug 17, 2009 at 12:53 PM, Brenda-Lee Olson < shalomaleichemacademy wrote: > > > Alton Brown has a very interesting episode which deals with the > products of gases from beans and how to deal with them. > > BL > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 I've read that some canned beans come with an announcement on them claiming to have been long-soaked and skimmed. I've never seen any for sale and apparently, they cost more, but I keep my eyes open for such a beastie. :-) Deborah Soaking, including quick-soak, will help to break down the fibre, including phytic acid. Long-soak methods will start the sprouting process, which will also help convert longer, undigestible starches into sugars. Both processes help reduce gas. You also need to be sure when you cook your beans to keep them at a brisk boil for 10-15 minutes before turning down to simmer, to help break down the lectins (a process which is started with the long-soak method as well), which can cause food poisoning symptoms. I have found that the quick-soak method sometimes leaves a few beans " crunchy " , where long-soaking does not. Pam . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 -I cook my beans in my crockpot/slow cooker. Dont soak them at all, just wash them and put them in crockpot and cook, easy as. EXCEPT of course for kidney beans which I am more careful with and soak and hardboil for 15 mins before cooking. I always do a large amount and freeze some. -- In , Gracious Hospitality <gracioushospitality wrote: > > Do you know if this episode is available online anywhere, Brenda-Lee? > UTube, perhaps? > > ~ LaDonna ~ > > > On Mon, Aug 17, 2009 at 12:53 PM, Brenda-Lee Olson < > shalomaleichemacademy wrote: > > > > > > > Alton Brown has a very interesting episode which deals with the > > products of gases from beans and how to deal with them. > > > > BL > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2009 Report Share Posted August 17, 2009 I don't know LaDonnna, I am sorry. But the episode is called American Classics III and features Red Beans and Rice (warning he makes it with pickled pork so you may wish to skip the part where he does the pork pickling). BL On Mon, Aug 17, 2009 at 1:03 PM, Gracious Hospitality<gracioushospitality wrote: > > > Do you know if this episode is available online anywhere, Brenda-Lee? > UTube, perhaps? Quote Link to comment Share on other sites More sharing options...
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