[Stoves] SPAM: haybox cooking

[Anand Karve]

Dear Stovers,
It is true that adding salt to the beans before cooking extends the
cooking time.
 Beans also take longer to cook in hard water.
Yours
A.D.Karve
***
Dr. A.D. Karve

Chairman, Samuchit Enviro Tech Pvt Ltd (www.samuchit.com)

Trustee & Founder President, Appropriate Rural Technology Institute (ARTI)


On Thu, Apr 30, 2015 at 11:24 PM, Erin Rasmussen <erin at trmiles.com> wrote:
> Hi Andrew,
> All of the other comments are great. I've used haybox cooking for beans, and
> I've found that different types of beans (and differently aged beans) take
> different simmering times. Some of the variation is predictable based on the
> size of the bean, but some of the variation depends on the age of the beans
> and their relative humidity.  For example, this year's beans take less time
> to simmer than aged beans. The point is to simmer the beans (or rolling boil
> them) so that they're about 1/3 of the way cooked. Then put them in the
> haybox. If you keep them at temp, they should be ok. I like a real straw
> haybox cooker, it's a lot easier to put the old straw out in the garden,
> wash the liner, and restart with fresh than to go through the effort of
> maintaining plastic.
>
> At my house I also discovered that I could grow a lot of really exciting
> bacteria in partially cooled bean water. Your experience with this will vary
> with your local microbe population. I tend to err on the side of caution and
> reuse the bean water in the garden. Either start with fresh water and boil
> for long enough kill pathogens, or just start fresh all together.
>
> Adding rice to beans is delicious. :-)
>
> You don't want to add any salt to your beans until after they cook. There's
> an old wives tale about them toughening up the texture that's probably true.
> I'd add herbs or sautéed garlic at the end. I also really like malted
> vinegar at the end when you serve the beans, it wakes up the flavor.
>
> Have fun,
> Erin Rasmussen
> erin at trmies.com
>
> -----Original Message-----
> From: Stoves [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of
> Andrew Heggie
> Sent: Wednesday, April 29, 2015 1:42 AM
> To: Discussion of biomass cooking stoves
> Subject: SPAM: [Stoves] haybox cooking
>
> Hi all
>
> I've been playing with cooking kidney beans and wonder if any cooks out
> there have any insights in using retained heat cookers. I've gone slightly
> hitech in that I have cut a recess in some wall insulation board  for the
> pot to sit in. As I'm only using a cupful of dried beans, pre soaked for 24
> hours I think my chief mistake is not having enough food mass to retain the
> heat  and so I'm having to re boil the beans after 5 hours.  Unfortunately
> my data logger will not function above 80C and I'm unsure at what
> temperature cooking effectively stops.
>
> My question is does the boiled water have to be discarded from the beans?
>
> What I am wondering is could rice be added and the whole contents be
> reboiled and left as the rice cooks?
>
> Any suggestions for non meat, low sodium,  flavourings to enhance the taste?
>
> Andrew
>
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