Wnen using a slow cooker, is there any advantage to pre-soaking beans
overnight? Sometimes I don't plan ahead far enough. I realize it will take
another hour or more to cook them and they will require a lot more liquid.
But will it make any difference to the taste? Anyone experimented with
this?

TIA


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 7/13/2015 9:26 AM, KenK wrote:
> Wnen using a slow cooker, is there any advantage to pre-soaking beans
> overnight? Sometimes I don't plan ahead far enough. I realize it will take
> another hour or more to cook them and they will require a lot more liquid.
> But will it make any difference to the taste? Anyone experimented with
> this?
>
> TIA
>
>
Slow cooker or stove top, the quick soak method always works for me.
The directions should be right there on the package.

Jill

On 13/07/2015 14:54, jmcquown wrote:
> On 7/13/2015 9:26 AM, KenK wrote:
>> Wnen using a slow cooker, is there any advantage to pre-soaking beans
>> overnight? Sometimes I don't plan ahead far enough. I realize it will
>> take
>> another hour or more to cook them and they will require a lot more
>> liquid.
>> But will it make any difference to the taste? Anyone experimented with
>> this?
>>
>> TIA
>>
>>
> Slow cooker or stove top, the quick soak method always works for me. The
> directions should be right there on the package.
>
> Jill

What is the Quick Soak Method? My packages always say soak overnight
then cook.

Tim w

On Mon, 13 Jul 2015 09:54:20 -0400, jmcquown >
wrote:

> On 7/13/2015 9:26 AM, KenK wrote:
> > Wnen using a slow cooker, is there any advantage to pre-soaking beans
> > overnight? Sometimes I don't plan ahead far enough. I realize it will take
> > another hour or more to cook them and they will require a lot more liquid.
> > But will it make any difference to the taste? Anyone experimented with
> > this?
> >
> > TIA
> >
> >
> Slow cooker or stove top, the quick soak method always works for me.
> The directions should be right there on the package.
>
Agree. Use the quick soak method (with lots of salt) and pop them
into the slow cooker with a new batch of water.


--

sf

On Mon, 13 Jul 2015 15:50:26 +0100, Tim w > wrote:

> What is the Quick Soak Method? My packages always say soak overnight
> then cook.

Bring water (make sure it's well over the top of your beans) to a boil
over high heat. Lower the heat and cook the beans "briskly" for 1-10
minutes.

Take the pot off the heat. Cover with a lid and let the beans soak
for one hour.

Drain the beans (in a colander) and proceed with your recipe.

--

sf

On 13/07/2015 9:57 AM, sf wrote:
> On Mon, 13 Jul 2015 09:54:20 -0400, jmcquown >
> wrote:
>
>> On 7/13/2015 9:26 AM, KenK wrote:
>>> Wnen using a slow cooker, is there any advantage to pre-soaking beans
>>> overnight? Sometimes I don't plan ahead far enough. I realize it will take
>>> another hour or more to cook them and they will require a lot more liquid.
>>> But will it make any difference to the taste? Anyone experimented with
>>> this?
>>>
>>> TIA
>>>
>>>
>> Slow cooker or stove top, the quick soak method always works for me.
>> The directions should be right there on the package.
>>
> Agree. Use the quick soak method (with lots of salt) and pop them
> into the slow cooker with a new batch of water.
>
>
With salt? Surely that screws up the softening process.
Graham

--

On 2015-07-13, l not -l > wrote:

> Most packages offer a quick soak method that uses hot water; add 1 pound of
> beans to six to eight cups of hot water, bring to a boil and let sit 1 hour,
> drain, then cook in fresh water.

I don't get this, at all! At sea level, I can cook a pound of pinto
beans in 1-1/2 hrs. What does this one hour "soak" buy you?

nb

On 07/13/2015 10:11 AM, notbob wrote:
> On 2015-07-13, l not -l > wrote:
>
>> Most packages offer a quick soak method that uses hot water; add 1 pound of
>> beans to six to eight cups of hot water, bring to a boil and let sit 1 hour,
>> drain, then cook in fresh water.
>
> I don't get this, at all! At sea level, I can cook a pound of pinto
> beans in 1-1/2 hrs. What does this one hour "soak" buy you?
>
> nb
>

Time-wise, it's about even. Energy-wise, you're saving an hour of energy
use by turning off the heat for an hour after bringing them up to the
initial boil.

Also, some will argue that with the soak method, some of the complex
indigestible sugars that cause gas will leach out during the soak. This
is discarded and replaced with fresh water.

On 13 Jul 2015 17:11:10 GMT, notbob > wrote:

>On 2015-07-13, l not -l > wrote:
>
>> Most packages offer a quick soak method that uses hot water; add 1 pound of
>> beans to six to eight cups of hot water, bring to a boil and let sit 1 hour,
>> drain, then cook in fresh water.
>
>I don't get this, at all! At sea level, I can cook a pound of pinto
>beans in 1-1/2 hrs. What does this one hour "soak" buy you?
>
>nb

Tossing that first water cuts way down on the noxious farting.

KenK wrote:

>When using a slow cooker, is there any advantage to pre-soaking beans
>overnight? Sometimes I don't plan ahead far enough. I realize it will take
>another hour or more to cook them and they will require a lot more liquid.
>But will it make any difference to the taste? Anyone experimented with
>this?

Use canned beans, saves time, effort, and money... canned beans cost
less than dried when you buy the larger size cans, especially when
purchased by the case.

On 2015-07-13, Whirled Peas > wrote:

> Time-wise, it's about even. Energy-wise, you're saving an hour of energy
> use by turning off the heat for an hour after bringing them up to the
> initial boil.

I'm not buying it. I NEVER soak beans and never will. This method
cooks the bean pulp before tough skins like kidney or lima beans
are sufficiently cooked. If you like tough skinned beans, soak away!

nb

On 7/13/2015 7:26 AM, KenK wrote:
> Wnen using a slow cooker, is there any advantage to pre-soaking beans
> overnight?

Yes.

No gas.

> Sometimes I don't plan ahead far enough. I realize it will take
> another hour or more to cook them and they will require a lot more liquid.
> But will it make any difference to the taste? Anyone experimented with
> this?
>
> TIA

Taste no, gas yes.

On 7/14/2015 4:59 AM, Acme Bully Control wrote:
> On 7/13/2015 7:26 AM, KenK wrote:
>> Wnen using a slow cooker, is there any advantage to pre-soaking beans
>> overnight?
>
> No.
FRAUD!



"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
------" _, \___)
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

On 7/13/2015 1:35 PM, Acme Bully Control wrote:
> On 7/14/2015 4:59 AM, Acme Bully Control wrote:
>> On 7/13/2015 7:26 AM, KenK wrote:
>>> Wnen using a slow cooker, is there any advantage to pre-soaking beans
>>> overnight?
>>
>> No.
> FRAUD!

JETHRO BODINE FRAUD!

On Mon, 13 Jul 2015 10:47:10 -0600, graham > wrote:

> On 13/07/2015 9:57 AM, sf wrote:
> > On Mon, 13 Jul 2015 09:54:20 -0400, jmcquown >
> > wrote:
> >
> >> On 7/13/2015 9:26 AM, KenK wrote:
> >>> Wnen using a slow cooker, is there any advantage to pre-soaking beans
> >>> overnight? Sometimes I don't plan ahead far enough. I realize it will take
> >>> another hour or more to cook them and they will require a lot more liquid.
> >>> But will it make any difference to the taste? Anyone experimented with
> >>> this?
> >>>
> >>> TIA
> >>>
> >>>
> >> Slow cooker or stove top, the quick soak method always works for me.
> >> The directions should be right there on the package.
> >>
> > Agree. Use the quick soak method (with lots of salt) and pop them
> > into the slow cooker with a new batch of water.
> >
> >
> With salt? Surely that screws up the softening process.

In that case you've done something wrong. It works just fine for me.

--

sf

On 13 Jul 2015 17:11:10 GMT, notbob > wrote:

> On 2015-07-13, l not -l > wrote:
>
> > Most packages offer a quick soak method that uses hot water; add 1 pound of
> > beans to six to eight cups of hot water, bring to a boil and let sit 1 hour,
> > drain, then cook in fresh water.
>
> I don't get this, at all! At sea level, I can cook a pound of pinto
> beans in 1-1/2 hrs. What does this one hour "soak" buy you?
>
Less gas.

--

sf

On Mon, 13 Jul 2015 10:29:45 -0700, Whirled Peas >
wrote:

> Also, some will argue that with the soak method, some of the complex
> indigestible sugars that cause gas will leach out during the soak. This
> is discarded and replaced with fresh water.

It's his way or the highway.

--

sf

On 7/13/2015 2:31 PM, Sqwertz wrote:
> If you buy your beans at Walmart they should be smelling like roses.


Why do you HATE women???


>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On 13 Jul 2015 17:53:32 GMT, notbob > wrote:

> On 2015-07-13, Whirled Peas > wrote:
>
> > Time-wise, it's about even. Energy-wise, you're saving an hour of energy
> > use by turning off the heat for an hour after bringing them up to the
> > initial boil.
>
> I'm not buying it. I NEVER soak beans and never will. This method
> cooks the bean pulp before tough skins like kidney or lima beans
> are sufficiently cooked. If you like tough skinned beans, soak away!
>

Aren't you the one who just complained about split peas giving you
gas? I predict you'll be giving up all beans soon because you can't
change methods when someone gives you better advice and I'm calling BS
on your "tough" skins.

--

sf

On 7/13/2015 2:53 PM, sf wrote:
> On Mon, 13 Jul 2015 10:29:45 -0700, Whirled Peas >
> wrote:
>
>> Also, some will argue that with the soak method, some of the complex
>> indigestible sugars that cause gas will leach out during the soak. This
>> is discarded and replaced with fresh water.
>
> It's his way or the highway.
>
He's bean right?

On 13 Jul 2015 13:26:03 GMT, KenK > wrote:

>Wnen using a slow cooker, is there any advantage to pre-soaking beans
>overnight? Sometimes I don't plan ahead far enough. I realize it will take
>another hour or more to cook them and they will require a lot more liquid.
>But will it make any difference to the taste? Anyone experimented with
>this?
>
>TIA

Don't know if there's much oif a difference soak or no-soak. I make my
own "baked beans" using dried beans, and I like soaking them 8-12
hours first in cold (room temp) water, then rinse, boil in water
before draining them for the final cook in a little fresh water, with
all my "baked beans" ingredients.

I thuink the only difference would be the consistency of the beans.
The less soaking/cooking in water, the crispier a bean you get. I like
my beans with just a soft crisp to them, not all mushy like canned
beans get.

John Kuthe...

On Monday, July 13, 2015 at 5:03:46 PM UTC-4, John Kuthe wrote:

> Don't know if there's much oif a difference soak or no-soak. I make my
> own "baked beans" using dried beans, and I like soaking them 8-12
> hours first in cold (room temp) water, then rinse, boil in water
> before draining them for the final cook in a little fresh water, with
> all my "baked beans" ingredients.


Here's a variation on that:

Soak them overnight in a LOT of water, drain, rinse, and FREEZE them. This will make them swell and break the fibers, which will speed up the cooking process later. Also...one can thus always have beans in the freezer ready to cook, like other frozen vegetables!


Lenona.

KenK wrote in rec.food.cooking:

> Wnen using a slow cooker, is there any advantage to pre-soaking beans
> overnight? Sometimes I don't plan ahead far enough. I realize it will
> take another hour or more to cook them and they will require a lot
> more liquid. But will it make any difference to the taste? Anyone
> experimented with this?
>
> TIA

None really but a lot of people do it. I never bother. One type
though, kidney beans. Best to boil them for a bit first. Something in
how they break down isn't considered safe even on high but not sure
that is true.

Of the types here pre-soaking seems to make the most difference in
cooking speed (not taste, just speed), hot water and pintos.

Carol

--

"KenK" > wrote in message
...
> Wnen using a slow cooker, is there any advantage to pre-soaking beans
> overnight? Sometimes I don't plan ahead far enough. I realize it will take
> another hour or more to cook them and they will require a lot more liquid.
> But will it make any difference to the taste? Anyone experimented with
> this?

I only use the quick soak method. Bring to a boil, number of minutes to
boil, at least one but depends on the bean. Let sit for an hour. I would
do the same if using the slow cooker. The issue there is that the slow
cooker doesn't usually boil the beans and if not brought to the boil, some
can be poison.

"Tim w" > wrote in message
...
> On 13/07/2015 14:54, jmcquown wrote:
>> On 7/13/2015 9:26 AM, KenK wrote:
>>> Wnen using a slow cooker, is there any advantage to pre-soaking beans
>>> overnight? Sometimes I don't plan ahead far enough. I realize it will
>>> take
>>> another hour or more to cook them and they will require a lot more
>>> liquid.
>>> But will it make any difference to the taste? Anyone experimented with
>>> this?
>>>
>>> TIA
>>>
>>>
>> Slow cooker or stove top, the quick soak method always works for me. The
>> directions should be right there on the package.
>>
>> Jill
>
> What is the Quick Soak Method? My packages always say soak overnight then
> cook.

They should also list the quick soak. Bring to a boil, boil 1-3 minutes,
depending on the type of bean. Shut off heat and let sit for an hour.

"notbob" > wrote in message
...
> On 2015-07-13, l not -l > wrote:
>
>> Most packages offer a quick soak method that uses hot water; add 1 pound
>> of
>> beans to six to eight cups of hot water, bring to a boil and let sit 1
>> hour,
>> drain, then cook in fresh water.
>
> I don't get this, at all! At sea level, I can cook a pound of pinto
> beans in 1-1/2 hrs. What does this one hour "soak" buy you?

It's debatable but some people think that soaking degasses them.

"notbob" > wrote in message
...
> On 2015-07-13, Whirled Peas > wrote:
>
>> Time-wise, it's about even. Energy-wise, you're saving an hour of energy
>> use by turning off the heat for an hour after bringing them up to the
>> initial boil.
>
> I'm not buying it. I NEVER soak beans and never will. This method
> cooks the bean pulp before tough skins like kidney or lima beans
> are sufficiently cooked. If you like tough skinned beans, soak away!

I always quick soak and my beans are great! The trick is to use a ton of
water.

Brooklyn1 wrote in rec.food.cooking:

> KenK wrote:
>
> > When using a slow cooker, is there any advantage to pre-soaking
> > beans overnight? Sometimes I don't plan ahead far enough. I realize
> > it will take another hour or more to cook them and they will
> > require a lot more liquid. But will it make any difference to the
> > taste? Anyone experimented with this?
>
> Use canned beans, saves time, effort, and money... canned beans cost
> less than dried when you buy the larger size cans, especially when
> purchased by the case.

Sorry Sheldon, they would go bad too fast here. We use dried bags and
a crockpot. We aren't feeding an army or navy ship here ;-)

Carol

--

On Mon, 13 Jul 2015 14:37:33 -0700 (PDT), wrote:

>On Monday, July 13, 2015 at 5:03:46 PM UTC-4, John Kuthe wrote:
>
>> Don't know if there's much oif a difference soak or no-soak. I make my
>> own "baked beans" using dried beans, and I like soaking them 8-12
>> hours first in cold (room temp) water, then rinse, boil in water
>> before draining them for the final cook in a little fresh water, with
>> all my "baked beans" ingredients.
>
>
>Here's a variation on that:
>
>Soak them overnight in a LOT of water, drain, rinse, and FREEZE them. This will make them swell and break the fibers, which will speed up the cooking process later. Also...one can thus always have beans in the freezer ready to cook, like other frozen vegetables!
>
>
>Lenona.
>

Good idea, I only cook then finally post-soak for about 15-30mins
which works well for my "baked beans". And I make one big batch and
freeze 3/4 or so, while I use the remaininfg 1\4 then thaw and use the
rest as needed.

John Kuthe...

On Mon, 13 Jul 2015 17:16:31 -0500, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> KenK wrote:
>>
>> > When using a slow cooker, is there any advantage to pre-soaking
>> > beans overnight? Sometimes I don't plan ahead far enough. I realize
>> > it will take another hour or more to cook them and they will
>> > require a lot more liquid. But will it make any difference to the
>> > taste? Anyone experimented with this?
>>
>> Use canned beans, saves time, effort, and money... canned beans cost
>> less than dried when you buy the larger size cans, especially when
>> purchased by the case.
>
>Sorry Sheldon, they would go bad too fast here.

I've never had canned beans go bad. Three 15-16 ounce cans equal a
pound of dried, easy to use up a dozen cans well before the best used
by date, or a six pack of the larger cans that save money, and best
used by doesn't mean it's expired, juat some stupid grubbermint
formality. Learn how to read, I'm not saying a semi truck load... I
buy an assortment of the half cases from BJs... if your canned goods
are going bad then you live some sort of ****ED UP existance...
actually from your ignoranus comments I don't believe you cook
anything (nothing, nada), you know not a whit about food/cooking...
you're a fast food cheapo burger'n fries drive-thru maven who like
many people here regurgitate foodtv garbage from pretend chefs none of
whom can cook a lick without a tele-prompter. Carol, your cookery is
tantamount to your usual sex life, wooden clothespin masturbation.

Never cook red kidney beans in a crock pot unless you are sure they'll boil at least 10 min, they're loaded with bean toxin. Also never ever sprout red kidney beans.

On 7/13/2015 5:06 PM, wrote:
> Really waiting to see
> what she understands about your evaluation of her sex life.


Oh I just bet you are, vinegar tits!

Assme Bully Control wrote:
>lucretia wrote:
>>
>> Really waiting to see what she understands about your evaluation of her sex life.
>
>Oh I just bet you are, vinegar tits!

WTF is your fight with lucretia's big balsamico nipples?

On Mon, 13 Jul 2015 16:00:42 -0700 (PDT), wrote:

>Never cook red kidney beans in a crock pot unless you are sure they'll boil at least 10 min, they're loaded with bean toxin. Also never ever sprout red kidney beans.

Why not sprout them? Are you afraid they may grow up to say "Feed me
Seymour!"

John Kuthe...

John Koochie wrote:
>coltwvu wrote:
>
>>Never cook red kidney beans in a crock pot unless you are sure they'll boil at least 10 min, they're loaded with bean toxin. Also never ever sprout red kidney beans.
>
>Why not sprout them? Are you afraid they may grow up to say "Feed me
>Seymour!"

Figures you'd love Seymour, a much more faggoty name than Bwrrryan.

I wish I had a dime for every person I've know that was killed by undercooked red kidney beans and I told them not to.

On Monday, July 13, 2015 at 9:26:07 AM UTC-4, KenK wrote:
> Wnen using a slow cooker, is there any advantage to pre-soaking beans
> overnight? Sometimes I don't plan ahead far enough. I realize it will take
> another hour or more to cook them and they will require a lot more liquid.
> But will it make any difference to the taste? Anyone experimented with
> this?
>
> TIA
>
>
> --
> You know it's time to clean the refrigerator


I'll have canned red kidney beans 2 weeks from Sat, wish me luck.
> when something closes the door from the inside.

On 7/13/2015 6:37 PM, Brooklyn1 wrote:
> Assme Bully Control wrote:
>> lucretia wrote:
>>>
>>> Really waiting to see what she understands about your evaluation of her sex life.
>>
>> Oh I just bet you are, vinegar tits!
>
> WTF is your fight with lucretia's big balsamico nipples?
>


LOL!

Careful Sheldon, she'll have ya eating horse before ya know it!

On 7/13/2015 6:46 PM, John Kuthe wrote:
> On Mon, 13 Jul 2015 16:00:42 -0700 (PDT), wrote:
>
>> Never cook red kidney beans in a crock pot unless you are sure they'll boil at least 10 min, they're loaded with bean toxin. Also never ever sprout red kidney beans.
>
> Why not sprout them? Are you afraid they may grow up to say "Feed me
> Seymour!"
>
> John Kuthe...
>

Ah, part of the 47% then...

On 7/13/2015 6:51 PM, Brooklyn1 wrote:
> John Koochie wrote:
>> coltwvu wrote:
>>
>>> Never cook red kidney beans in a crock pot unless you are sure they'll boil at least 10 min, they're loaded with bean toxin. Also never ever sprout red kidney beans.
>>
>> Why not sprout them? Are you afraid they may grow up to say "Feed me
>> Seymour!"
>
> Figures you'd love Seymour, a much more faggoty name than Bwrrryan.
>
Pweshus.