"Chemiker" > wrote in message
...
> On Thu, 23 Apr 2009 12:16:03 +0100, "john martin"
> > wrote:
>
>>I forgot some mung beans that I was soaking and they have put out white
>>root
>>shoots.
>>
>>I know that some people sprout pulses and beans to put in salad *raw*, but
>>at what point do mung beans (and others such as alfalfa- widely sold in
>>health food shops in London for sprouting) become safe to eat raw in a
>>salad? Since it says on all the packets not to eat raw.
>>
> There was a nice thread on this topic on alt.binaries.food recently.
> I'm sprouting mung beans as I write this. Into the 4th day now and
> the sprouts are looking good. Sprouting in mason jar, covered with
> cheese cloth, rinsed each AM and PM.
>
> Go to :
>
> http://www.youtube.com/watch?v=F-1V4vtV8Yo
>
> For one of many videos on DIY bean sprouts.
>
> BTW: They DO taste better than canned. Also, while
> they are nice fresh (like on a roast beef/horseradish/
> sprouts/Ranch dressing on rye), most CHinese recipes
> I have seen call for their being slightly cooked, which
> mellows the flavor. Blanch or stirfry.
> HTH
> Alex

Many thanks to all. the above video makes the sprouting process seem
trouble free, but i've never seen those jars in london or the U.K. Do they
have a specific name for those lids or jars or does anyone know where i
could order some from?

I take the point about salmanella growing on sprouting beans. if i were to
blanch them how long should i put them in boiling water for? wouldnt that
take the 'crunch' out of the sprout? on the packet it simply says 'do not
eat raw'. as someone pointed out, with the sprouts i still have the little
mung bean attached there. so if i wanted them crunchy for salads i still
feel unsure about eating the raw mung bean....sigh