[Stoves] Revisitng the pine needle issue

[Andrew C. Parker]

I have read that beans (some beans or all beans, depending on what you  
read) should be held at boiling for at least 10 minutes to inactivate  
toxins (I suppose I would need a pressure cooker at high altitude).

Andrew Parker (Not AJH)

On Thu, 09 Aug 2012 22:33:00 -0600, Pat <clamshell at iinet.net.au> wrote:

> There is also a health aspect to soaking beans: the soaking causes  
> toxins in dry beans to become less harmful. If anyone gets  a stomach  
> upset from eating beans, the beans probably weren't soaked (not to  
> mention causing plenty of flatulence). Maybe they capture the flatulence  
> to run their gas stoves.
>
> Pre-soaking softens the skins of the beans and can reduce cooking time  
> by up to 70%. It also makes the minerals more available. The soak water  
> should be discarded, which also cleans the beans.
>
> Cheers,
> Pat
>
> On 10/08/2012, at 5:45 AM, ajheggie at gmail.com wrote:
>
>> On Thu, 9 Aug 2012 13:29:22 -0400, Crispin Pemberton-Pigott wrote:
>>
>>> Is it true that in Kenya there has been some shift to soaking beans  
>>> (from
>>> lengthy boiling)? Who can tell us about that and how it was  
>>> accomplished?
>>
>> Also who can say what the temperature-time curve is to optimise
>> cooking. I'm assuming cooking beans is a hydrolysis process which
>> first needs to get water in intimate contact with all the material?
>>
>> I did realise the cultural issues might be insurmountable but thanks
>> Paal for your views.
>>
>>
>>
>>
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