PRESSURE COOKING

[Guest guest]

PRESSURE COOKING

For pressure-cooking beans you can choose to soak the beans overnight, use the

quick-soak method, or forego soaking altogether. There are well-known chefs,

like Emeril Lagasse, who do not soak beans before pressure-cooking.

 

Whether you choose to soak or eliminate that step, put the beans in the pressure

cooker with 3 times as much water as beans. Cook at 15 pounds of pressure for 30

minutes for small beans. For large beans, such as limas or fava beans, pressure

cook for about 40 minutes.

 

 

 

QUICK-SOAK METHOD: When time is limited, you can wash and pick over beans and

put them into a stock pot with water to cover by 3 inches (7.5 cm). Bring to a

boil and boil for 10 minutes. Then cover and allow to soak for 1 hour. Discard

soak water, add fresh water, and cook until tender.

 

As a general rule of thumb, 1 cup of dried beans will yield about 2 1/2 - 3 cups

(.5 to .75 liters) of cooked beans

 

 

 

[Guest guest]

This intuitively seems right to me.

 

 

- DJ

 

-----------------------

Always remember: Today's mighty oak is simply

yesterday's nut that held its ground...

 

 

 

 

_____

 

 

On Behalf Of wwjd

Thursday, April 16, 2009 3:20 PM

 

PRESSURE COOKING

 

 

 

 

 

PRESSURE COOKING

For pressure-cooking beans you can choose to soak the beans overnight, use

the quick-soak method, or forego soaking altogether. There are well-known

chefs, like Emeril Lagasse, who do not soak beans before pressure-cooking.

 

Whether you choose to soak or eliminate that step, put the beans in the

pressure cooker with 3 times as much water as beans. Cook at 15 pounds of

pressure for 30 minutes for small beans. For large beans, such as limas or

fava beans, pressure cook for about 40 minutes.

 

QUICK-SOAK METHOD: When time is limited, you can wash and pick over beans

and put them into a stock pot with water to cover by 3 inches (7.5 cm).

Bring to a boil and boil for 10 minutes. Then cover and allow to soak for 1

hour. Discard soak water, add fresh water, and cook until tender.

 

As a general rule of thumb, 1 cup of dried beans will yield about 2 1/2 - 3

cups (.5 to .75 liters) of cooked beans