"Amarantha" > wrote in message
. 245.131...
> "JoeSpareBedroom" > wrote in
> :
>
>> <sf> wrote in message
>> ...
>>> On Mon, 15 Oct 2007 00:49:21 GMT, "JoeSpareBedroom"
>>> > wrote:
>>>
>>>>
>>>>What's with the baking soda? Tenderize the beans?
>>>
>>> It's supposed to cut down on bean induced methane production, but I
>>> think throwing out the "first boil" water works just as well.
>>
>>
>> I may try both next time I make hummus. I can eat brands like Tribe
>> hummus all day long with no explosive effect. But, a couple of weeks
>> ago, I made some from scratch and everyone who ate it said they were
>> afraid to turn on light switches in the house the next day. Me
>> included. I started with dried garbanzos, and cooked them for quite a
>> bit longer than the bag recommended, because they simply didn't want
>> to get tender.
>
> Apparently soaking them overnight helps to both dissolve the gas-causing
> components (which are water-soluble) and reduce the subsequent cooking
> time. Can't remember where I read that, however, so I could be mistaken.

And then there's epazote. A teaspoon or so in the cooking water is said to
do the trick.

Felice