On Thu, 19 Nov 2009 21:18:59 -0600, Melba's Jammin'
> wrote:

>In article >,
> brooklyn1 > wrote:
>
>> On Thu, 19 Nov 2009 17:32:00 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > brooklyn1 > wrote:
>> >> simmered the kielbasa for about a half hour and dumped that water
>> >> before adding the beans and simmering for like another hour. Amazing
>> >> how much curing salts and fat is removed thataway... tastes just fine
>> >> with the beans.
>> >
>> >Why do I not believe that you're "removing" any of the salt by cooking
>> >it for an hour with some beans? Makes no sense at all to me.
>>
>> Read more carefully...
>
>Yes, I got that part. I don't understand why you'd cook already-cooked
>meat and already-cooked beans together for another hour. All I can is
>mushy beans.
>

Could bake franks and beans too and not have mushy beans... I just
find simmering on the stove top easier for one or two servings. Canned
beans don't become mushy when slowly simmered. Half of that hour was
used up just bringing the beans to the simmer, reast of the time is
for the sausage to flavor the beans, otherwise ay as well cook em
separately. I suppose I could have put the heat full on and stood
there stirring, but my philosophy is that the best cooks are those who
use the least heat, not the most. Like I said, the only reason for
the first simmering in water is to remove excess salt/fat... you can
always forego that step, but I don't want all that salt and fat...
just this morning I simmered the remainder of that three pound pack to
remove the salt and fat, sliced a hunk on rye for brunch, and the
remainder is in the fridge for quick-fix meals over the next few days.
I suppose I could have frozen it instead but I already have some in
the freezer and once that package is opened it's supposed to be
consumed within a few days even if in the fridge, so being already
cooked I'm more likely to use it up than to forget it's there and then
have to toss it, plus it's more economical to cook it all once, saves
time and cleaning the pot. And once cooked it's really not a lot, I
never checked but I'd guestimate it loses about 1/3 its weight with
the simmering... some is water but a good deal is fat (I can see it
floating), and it's far less salty. I don't really care what any
individuals think, I only posted this info for those who may want to
benefit from this healthful cooking tip. This method also ensures
it's fully cooked, many who pan fry/grill sausage do not check that
it's fully cooked through... they tend to use high heat to brown the
exterior but then pull it off before the interior is cooked... I like
these products fully cooked, one never knows how they were stored
before purchase.