Legumes are the edible seeds of plants belonging to the family Leguminosae or Papilionaceae, they may be found fresh, dried or frozen. The most common in Italy are: chickpeas, lentils, beans, peas and beans, but not missing even the less prized lupins and "unknown" cicerchie.
The pulses, unlike the fresh ones that contain lots of water, which is why in the category of vegetables, have a high content of protein, iron, potassium, calcium and are low in fat ...
Someone Maybe you're wondering why so we decided to talk about boiling the vegetables, perhaps considering the issue discounted or even banal: "... you put X grams of vegetables in water, add salt and expects to be fired ...". Alas we are sorry to disappoint you but things in the kitchen are never that simple, rather, from our small experience, we often say that the simplest cooking hide some ... but most trap in proper order.
Some legumes, like beans, chickpeas, beans and peeled, and grass peas need soaking time rather long, functional rehydration and the subsequent doubling of the volume. Although there are indicative of the times "soaking" for each variety legume, we may generalize by saying that it will take to put them in a large container full of cold water, at least the night before the day on which you want to cook them. E 'recommended the addition of bicarbonate, a practice often used and recommended, as it promotes the detachment of the skin.
As for lentils and peas do not need soaking time, someone uses it for these legumes but not necessary.
Night in water or not, any legume, before any step , needs a good rinse under running water to remove possible impurities. In the event that has put them to soak, you drain and rinse again before moving on to cooking.
The perfect pot for cooking vegetables is certainly the "crock" , the clay pot, as it allows to have a uniform temperature across the cooking, but in case you have not, will do even a stainless steel pot with the bottom of thick and heavy, but to exclude aluminum.
Put the vegetables into the pot, cover with cold water, cover with lid and turn heat to low heat. Once they are all at the boil, lower the flame again, because the water will Simmer long time cooking. You can add
flavors and odors at the beginning of cooking, but absolutely do not need to use salt, the latter added in the initial phase would harden the skins, making them difficult to digest. The same happens with the addition of acidic components such as tomatoes or vinegar to be made almost cooked.
Once cooked, when it is soft and easily squeezable, as you add salt only at the end, let them cool for about 30 minutes in the pot and stir so that they can absorb salt and components acid.
soaking time indicative:
approximate cooking times:
The pulses, unlike the fresh ones that contain lots of water, which is why in the category of vegetables, have a high content of protein, iron, potassium, calcium and are low in fat ...
Someone Maybe you're wondering why so we decided to talk about boiling the vegetables, perhaps considering the issue discounted or even banal: "... you put X grams of vegetables in water, add salt and expects to be fired ...". Alas we are sorry to disappoint you but things in the kitchen are never that simple, rather, from our small experience, we often say that the simplest cooking hide some ... but most trap in proper order.
Some legumes, like beans, chickpeas, beans and peeled, and grass peas need soaking time rather long, functional rehydration and the subsequent doubling of the volume. Although there are indicative of the times "soaking" for each variety legume, we may generalize by saying that it will take to put them in a large container full of cold water, at least the night before the day on which you want to cook them. E 'recommended the addition of bicarbonate, a practice often used and recommended, as it promotes the detachment of the skin.
As for lentils and peas do not need soaking time, someone uses it for these legumes but not necessary.
Night in water or not, any legume, before any step , needs a good rinse under running water to remove possible impurities. In the event that has put them to soak, you drain and rinse again before moving on to cooking.
The perfect pot for cooking vegetables is certainly the "crock" , the clay pot, as it allows to have a uniform temperature across the cooking, but in case you have not, will do even a stainless steel pot with the bottom of thick and heavy, but to exclude aluminum.
Put the vegetables into the pot, cover with cold water, cover with lid and turn heat to low heat. Once they are all at the boil, lower the flame again, because the water will Simmer long time cooking. You can add
flavors and odors at the beginning of cooking, but absolutely do not need to use salt, the latter added in the initial phase would harden the skins, making them difficult to digest. The same happens with the addition of acidic components such as tomatoes or vinegar to be made almost cooked.
Once cooked, when it is soft and easily squeezable, as you add salt only at the end, let them cool for about 30 minutes in the pot and stir so that they can absorb salt and components acid.
soaking time indicative:
- whole beans 24 hours
- shelled beans 12 hours
- Beans 8 hours
- Lentils 1 hour
- Ceci 8 to 20 hours
approximate cooking times:
- whole beans 5-6 hours
- shelled beans 2-3 hours
- beans 2-3 hours
- Lentils 1-2 hours
- Ceci 3-4 hours
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