cooking lentils - Shelly

[Guest guest]

Bonjour Shelly!

 

Lentils are very high in protein which suggests that their structure is compact

and difficult to fragment.

 

I expect the layering of the lentils about which you spoke was a natural density

preference in the pan. They are unlikely to go 'mushy' unless you induce

mechanical assistance. (I rather suspect you might cook them for 3 days and

they would remain the same).

 

If it is your wish to have softer lentils then perhaps soaking for 2 hours

before cooking in plenty of water will help. They do not require soaking but

you might prefer the outcome. Cooking as you have been advised elsewhere might

be to firstly bring water to a rolling boil, add the lentils, return to a

rolling boil and then simmer. Stirring part way through will undoubtedly help

with the layering.

 

There are many different types and sources for lentils. They span several

countries. Perhaps a change of supplier might help in your quest.

 

Best regards

 

Chris

 

 

 

 

 

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[Guest guest]

Dear Shelly

 

I went to a supermarket today rather then a special shop and bought regular

lentils.

 

They were called 'Continental Lentils' and were light beige in colour. Many of

my recipes are for red lentils but that may be because they are for 'Indian

Cooking'.

 

I made a special tonight and noted everything.

 

I measured 175g of lentils (1 American Cup) and soaked them for 10 minutes in

cold water. I measured 6 American Cups of cold water and brought it to a

rolling boil then added the lentils and stirred them. I left the ring on high

and waited until it came back to a rolling boil. The lid was on but it was a

big pan (8 inches - - 20 cms). The lentils were quite free to move. I

gradually reduced the heat until they were just simmering ( well a bit more

really it was quite a low boil) whilst I did everything else...rice...onion

tomatoes a large green bell pepper and two carrots cut on the bias all with a

curry paste which I like.

 

When everything was done after 20 minutes or so (rice was 10 mins on 10 mins off

but sealed) I drained the lentils and served them with the rice equally then the

curry veg mixture on top.

 

It was quite nice. I wouldn't say crunchy but a soft, firm texture similar to

red beans in a chili or white beans in a casserole. I would never say that they

were crunchy, but firm and easy going.

 

In earlier correspondence you have spoken about height above sea level.

Clearly, this does have an effect as water boils at different temperatures

because of the air pressure. I did do some work a while ago on air pressures

and the effect on oxygen levels in humans. I will try to find the reports again

and let you know if there is a major difference at your level...I think you said

about 4000 feet. All I know is that I might simmer for a few extra minutes if I

was camping at altitude to ensure things are cooked...but then I am rather

cautious of course.

 

I do hope this helps...after all the essence of this wonderful group is to share

practical advice rather than simple third hand comments.

 

Your recipe for a crockpot (slow-cooker) would be much appreciated. I would

like to try it. I have a split one. I can cook a whole casserole in one side

and simple veg or a sweet in the other. Quite unique. I will photograph it and

maybe add it as a picture file if I have permission.

 

I do hope all this helps a little and do apologise if it was a lengthy note. It

is so easy to sit back and sniff that they are just lentils but really they are

a terribly important element of vegetarian life.

 

Best regards

 

Chris

 

 

 

 

 

 

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[Guest guest]

Dear Shelly

 

 

 

I completed basic research to help you and I do hope this goes some way to

assist in your quest for the perfect lentil. If this doesn't work then I

believe that you have picked up a bag of grit in a badly labelled bag and need

to change suppliers!

 

 

 

Without going into complexity of physics, water 'boils' when its vapour pressure

equals that of the surrounding atmospheric pressure. Since you are at an

altitude

 

much higher than sea level there will be a marked difference in air pressure and

a

 

consequential reduction in the temperature at which water (or anything else)

boils.

 

 

 

To calculate the temperature of water boiling at altitude other than sea level

use

 

Table 1 in this link

 

http://www.hi-tm.com/Documents/Calib-boil.html

 

 

 

You will see that your water will boil at around 206 oF (about 97 oC) which is

quite

 

a difference. You therefore need to allow a longer cooking time to ensure food

is

 

cooked correctly. You will certainly need to cook with a much larger volume of

 

water to maintain heat transfer and to avoid further losses. I suggest that you

increase the boiling/simmering time by 50%. So instead of cooking for 30

minutes then cook for 45 minutes. (Quite a lot of energy though).

 

 

 

(Note here that if you are using salted water (ooh how bad) then the water salt

 

compound will boil at a slightly higher temperature.)

 

 

 

So for your lentils and knowing that a national dish of Nepal is 'dal bhaat' I

 

thought I would look in my Indian Recipe Book. What I found is that they mostly

 

cook for 30-35 minutes and then stir vigorously and then boil again for an extra

10

 

minutes. (Some of these recipes are for a mushy lentil so that is probably the

 

reason). The other common observation is that there are different kninds of

lentils

 

and they need to be cooked slightly differently.

 

 

 

Another method is to bring the lentils to a boil and then boil for 2 minutes.

Turn

 

off the heat and leave sealed (with the lid on) for 2 hours. Then proceed with

 

normal cooking say to simmer them for 20 to 30 minutes.

 

 

 

Whilst searching for comments from visitors to Nepal online I found this recipe

 

which I paste below without permission but the whole notelet can be found here:

 

http://www.vrg.org/journal/vj96sep/vj969nepal.htm

 

 

 

<Quote>

DAAL

(Serves 6)

 

Mild flavored and soupy, this dish is the perfect companion for bhaat or mo-mos!

 

 

4 cloves peeled garlic, finely chopped

2-3 Tablespoons fresh ginger, finely chopped

1 Tablespoon oil

3/4 teaspoon turmeric

1/2 teaspoon cumin

Pinch of salt (optional)

1/4 teaspoon ground cardamom (optional)

11/2 cups daal beans, sorted and rinsed

6 cups water

 

In a heavy pot saut the garlic and ginger in the oil for five minutes. Add the

 

spices and saut a moment more. Add the daal and the water and bring to a boil.

 

Reduce the heat and simmer uncovered for one hour--or until the daal is tender.

The

 

final result should be soupy and mild flavored.

 

 

 

NOTE: The daal bought in Indian or Asian stores often contains more pebbles than

the more readily available split peas or lentils. Thorough sorting and rinsing

are

 

therefore essential. Also, daal comes in many colors--so mix and match as you

 

choose. In Nepal, a small amount of salty chili relish is often served with

 

daal-bhaat, so spice accordingly.

 

<End Quote>

 

 

 

Of course these people were cooking at much higher altitudes so this may serve

to

 

explain the extraordinary length of cooking time but it does confirm my

suggestion

 

that cooking time does indeed need to be extended.

 

 

 

Finally, the link below is an interesting summary of baking differences and

fruit

 

preservation requirements and this may help too.

 

http://www.coopext.colostate.edu/chaffee/highaltitude.html

 

 

Well that is all do let me know if this helps.

 

 

 

For me I am going to try the recipe above and have it as a newly created

recipe...'The Sloppy Daal Bhaat'

 

 

 

Best regards

 

 

 

Chris

 

 

 

 

 

 

 

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