>Arri London writes:
>Gregory Morrow wrote:
>> PENMART01 wrote:
>>
>> > Lentils cooked ordinarilly on the stove top require no more than 25
>> minutes...
>> > why would any normal brained person want to risk overcooking something
>> just to
>> > save a couple minutes. I've occasionally considered the home pressure
>> cooker
>> > but have yet to discover even one single positive aspect of owning own...
>> > offers no more utility than an electric knife... well, I take that
>back...
>> > didja ever try ****ing in an electric knife.
>>
>> Yup..it's true...cooking legumes on the stove top does not take any more
>> than a coupla hours at most...lentils take less...
>>
>> I don't get all the hoo - ha about cooking beans from the dried
>state...it's
>> not rocket science...and it does not take days or many hours to do...
>>
>> The very basic method is to put the rinsed beans in a pot on the stove
>(LOTS
>> of water or broth), then bring to a roiling boil. Turn off the fire, then
>> let sit for an hour or two or so...then bring the pot up to a simmer for an
>> hour + or so...natcherly adjust for your preferences, etcetera. And I've
>> never had to cook dried lentils for more than an hour. Using a pressure
>> cooker is definite overkill...unless you want them all mooshed out...
>>
>> Easy as pie...of course there are times when it's easier to just use canned
>> beans for whatever purpose...y'all have to be the judge...frex I'm not
>gonna
>> fix a bunch of black beans or chickpeas from the dried state for just a
>> salad or to add to a stew or whatever...canned cooked beans are pretty
>cheap
>> and a great convenience.
>
>LOL you don't live at high altitude do you? Pressure cookers are very
>popular here in the Rockies. Otherwise that pot of pinto beans could
>cook for three or four hours and still be al dente.

So what... it's not like you gotta stand there staring at the pot... I guess
you're one of those who's happy to have a lotta two minute affairs.

Home cookin' in the Rockies must really suck. Any food cooked in a pressure
cooker is not truly cooked, it's *processed*, no different from canned. Once
latched down and up to temp, that's it, no tasting, no additions, no
adjustments whatsover... tough shit if ten minutes later you noticed the garlic
and parsley are still setting on the counter. And a lotta hope 'n prayer it
doesn't process three minutes extra and become mush... I can imagine pressure
cooked stews and soups, I'd rather rely on Dinty Moore and Campbells.

So, whaddaya do if when you finally shut down the pressure cooker and lift its
lid you find the beans are still crisp, and worse, they're paste... a lota
folks in the Rockies have Insinkerators...

When I cook, I COOK! Means I get to lift the lid, a lot... means I get to add
stuff in sequence determined by how long each ingredient needs to reach it's
full potential but not a moment more... means I get to constantly adjust
seasonings, not to mention adjusting the heat.

A gal thinks pressure cookery is cooking also thinks pleasureable nookery is
the Energizer Bunny stirring her pot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
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"Life would be devoid of all meaning were it without tribulation."
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