Sheldon wrote:

> As previously mentioned, pressure cooking is a "crap shoot"... put
> everything in a pot, seal it and hope for the best... without ever
> even once lifting the lid to make any adjustments or to check if
> whether it's done cooking or not before undoing the contraption. So if
> one is lucky enough to have low culinary expectations then I suppose
> the time saved is important. But I honestly see no time saved
> regardless, especially not where cooking beans is concerned... I mean
> like who stands around for hours *constantly* staring at a pot of beans
> cooking.


I've been cooking beans for years now and have never had to cook them for
over an hour or two (at most)...I don't even bother to soak them
"overnight", the method I generally use is to put the beans in the pot,
bring the water to a roiling boil, turn the heat off, let 'em sit for an
hour or so until they plump up, and then put the pot on "simmer"...perfect
every time. Garbanzos (when I choose to cook them, canned is often cheaper)
and lentils take even less time, practically speaking practically no time at
all...lentils in most cases practically take no longer to cook than white
rice...

Some of these folx soaking beans for *days* and then cooking them by
pressure or on the stove top for hours and hours on end must be using some
pretty OLD beenz - like from the Triassic Era or some such...they should add
some trilobite fossils to their beans so as to have a "Bean and Seafood
Delite" I guess ;-)

--
Best
Greg