Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 I've got two questions, if you all don't mind. First off, I've been freezing bananas past the ripe stage to use for my protein smoothies. Generally, the banana skin would be dark but the nanner was still fairly nice inside, ya know with some blemishes here and there. No worries, I'll whip those suckers up. I just spared 3 bananas and froze them for the next smoothie batch but this time, the inside was really rough looking, dark and gelatinous. Are these still ok to blend and eat. I know people use them for banana bread, but I figured the heat from baking them may destroy whatever maybe, not-so-good. I know it's silly, however are eating these overly ripened types of bananas just a matter of look and taste, or can they be bad for you at that point? tia. I want to start boiling fresh beans (pinto, garbanzo, etc), via pressure cooker or slow cooker (not sure yet). If I do, though, I want to make big batches in one day or a weekend, type of thing. Does anyone ever freeze beans? Does it screw up the texture or taste? I'm not sure I've ever heard of freezing beans before but I'd be interested to know if it is an acceptable means of storing them after boiling them from the raw. tia, again for any info.! S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 If a banana is super-gelatinous, then it's gone bad and you should chuck it. It will taste bitter. I can't know if it's bad for you without seeing it, however, when a banana starts to get gelatinous, it is actually rotting. That means that it's full of bacteria breaking it down. Not necessarily BAD for you, but not GOOD for you or conducive to taste. I freeze beans with no problems- in fact, I have a quart of 13-bean soup in my freezer right now! One warning: unless you are making lentils, or a soup, or some other dish in which it's expected that the beans will break down a bit, you might not like the results. Freezing makes liquids expand, and so the beans will usually burst. Although I don't eat any other canned veggies, I have actually found that canned beans are a lot easier and more convenient than frozen or fresh. Since the main important components of beans, calcium, iron, protein, and fiber, all survive modern canning methods very well, canned beans are better, imo, if you want a convenient bean. matrixenos <matrixenos wrote: I've got two questions, if you all don't mind. Movies - Buy advance tickets for 'Shrek 2' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 , reptile grrl <reptilegoddess> wrote: > If a banana is super-gelatinous, then it's gone bad and you should chuck it. It will taste bitter. I can't know if it's bad for you without seeing it, however, when a banana starts to get gelatinous, it is actually rotting. That means that it's full of bacteria breaking it down. Not necessarily BAD for you, but not GOOD for you or conducive to taste. > Oh, that is pretty filthy but I'm glad I now know what is going on with that process. Thank you. *chucking away* > I freeze beans with no problems- in fact, I have a quart of 13-bean soup in my freezer right now! One warning: unless you are making lentils, or a soup, or some other dish in which it's expected that the beans will break down a bit, you might not like the results. Freezing makes liquids expand, and so the beans will usually burst. > > Although I don't eat any other canned veggies, I have actually found that canned beans are a lot easier and more convenient than frozen or fresh. Since the main important components of beans, calcium, iron, protein, and fiber, all survive modern canning methods very well, canned beans are better, imo, if you want a convenient bean. > I don't know if this was one of those hoaxes... I read, in a hummus recipe, that using those canned garbanzos (since they weren't being cooked) was not a good thing...the cans metal or liner leeches into the beans. This is what turned me onto trying the cook fresh and freeze. Any truth to that? As well, I was thinking about cooking the beans, draining them and then freezing for future use (no soups or stews or such at that point). Would this pose a problem with freezer burn...just air and beans? Thank you Priscilla! S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 This might have been true hundreds of years ago, when cans were sealed with lead, but it's not anymore. Today, food cans are made of aluminum coated in a small amount of steel, AND the insides of the cans are lined with plastic (look inside the next can you open, you can see the plastic liner.) Canned garbanzo beans are already cooked and ready to go. I always use them for hummus or garbanzo bean salad. Even if you drain the beans beofre freezing, they still have water INSIDE them, which will cause them to expand and burst. If you're just going to make hummus with them that doesn't really matter, though. Air is actually a cause of freezer burn. If you are going to freeze anything, press as much air as you can out of the container; use a freezer bag or even a vacuum sealing bag. Good luck! matrixenos <matrixenos wrote: I don't know if this was one of those hoaxes... I read, in a hummus recipe, that using those canned garbanzos (since they weren't being cooked) was not a good thing...the cans metal or liner leeches into the beans. This is what turned me onto trying the cook fresh and freeze. Any truth to that? As well, I was thinking about cooking the beans, draining them and then freezing for future use (no soups or stews or such at that point). Would this pose a problem with freezer burn...just air and beans? Thank you Priscilla! Movies - Buy advance tickets for 'Shrek 2' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 Hmm, I just thought of something- that might be steel with a small amount of aluminum. In fact, the more I think about it, the more I think that's right. Ok, just looked it up and it is indeed steel with a very small amount of TIN. My bad. The cans are indeed lined with plastic, though. No more late night posting! reptile grrl <reptilegoddess wrote: This might have been true hundreds of years ago, when cans were sealed with lead, but it's not anymore. Today, food cans are made of aluminum coated in a small amount of steel, AND the insides of the cans are lined with plastic (look inside the next can you open, you can see the plastic liner.) Movies - Buy advance tickets for 'Shrek 2' Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2004 Report Share Posted May 14, 2004 I have been making Hummus with canned beans for nearly 20 years and have never had a problem ...in fact most of the new cans are lined with something so the food is not exposed to the metal. however that being said 1) never use a can that is badly dented and 2) never store the contents in an open can. matrixenos <matrixenos wrote: --- In , reptile grrl <reptilegoddess> wrote: > If a banana is super-gelatinous, then it's gone bad and you should chuck it. It will taste bitter. I can't know if it's bad for you without seeing it, however, when a banana starts to get gelatinous, it is actually rotting. That means that it's full of bacteria breaking it down. Not necessarily BAD for you, but not GOOD for you or conducive to taste. > Oh, that is pretty filthy but I'm glad I now know what is going on with that process. Thank you. *chucking away* > I freeze beans with no problems- in fact, I have a quart of 13-bean soup in my freezer right now! One warning: unless you are making lentils, or a soup, or some other dish in which it's expected that the beans will break down a bit, you might not like the results. Freezing makes liquids expand, and so the beans will usually burst. > > Although I don't eat any other canned veggies, I have actually found that canned beans are a lot easier and more convenient than frozen or fresh. Since the main important components of beans, calcium, iron, protein, and fiber, all survive modern canning methods very well, canned beans are better, imo, if you want a convenient bean. > I don't know if this was one of those hoaxes... I read, in a hummus recipe, that using those canned garbanzos (since they weren't being cooked) was not a good thing...the cans metal or liner leeches into the beans. This is what turned me onto trying the cook fresh and freeze. Any truth to that? As well, I was thinking about cooking the beans, draining them and then freezing for future use (no soups or stews or such at that point). Would this pose a problem with freezer burn...just air and beans? Thank you Priscilla! S. Quote Link to comment Share on other sites More sharing options...
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