In article >,
"James Silverton" > wrote:

> john wrote on Sun, 26 Apr 2009 11:29:54 +0100:
>
> >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
>
> I think I have mentioned that I don't time the blanching of *bean*
> sprouts. All I do is toss them into fully boiling water. When the water
> boils again, I quickly drain the sprouts and put them into ice-water (or
> at least cold). I'm not aware of any tests but the method should work
> since salmonella grows on the surface.

You do this with commercial ones or just home made ones?

All this talk of sprouts set me a craving. :-)

I was at the Asian market last month and bought a bag of mung beans and
stuck them in the pantry. So, now I have a quart jar sitting on the
kitchen windowsill with a plastic sprouter lid I happened to have on
hand and 1/2 cup of well rinsed mung beans soaking in a widemouth quart
jar.

I'd planned to eat them raw with a bit of dressing, and/or rapid stir
fried.

I may start a second jar in 3 or 4 days, but I'll have to make a second
lid out of some metal window screen. I have canning rings and some
aluminum screen out in the storage shed.

I've never tried sprouting before, but mom did it a lot many moons ago.
If this batch of mung beans works out, I plan to try others such as
lentils, sunflower, alfalfa and radish, and maybe some pea. It'll add
some nice variety and nutrition to this low carb diet.

The more veggies, the merrier. <g>

Sunflower sprouts are to die for. I've purchased them in the past from
Sun Harvest.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.