[Stoves] SPAM: haybox cooking

[clamshell at iinet.net.au]

Hey, stovers,

There is a good reason why beans are traditionally soaked: they contain anti-nutrients  such as  oligosaccharides, phytic acid and enzyme inhibitors. They are disabled by soaking, and then appear as skum on top of the beans when they are first heated: scoop the scum off before continuing the cooking.  Eating beans that were not soaked can give you a grievous stomach ache, heartburn, reflux and gas.

Soaked beans also cook quicker than non-soaked beans. Do your gut a favour and always soak beans before cooking!

Cheers,
Pat

> On 1 May 2015, at 16:14, ajheggie at gmail.com wrote:
> 
> [Default] On Thu, 30 Apr 2015 14:20:58 -0400,Crispin Pemberton-Pigott
> <crispinpigott at outlook.com> wrote:
> 
>> If you grind the beans into the size of about 1/3 of a rice grain and add them to water that is already boiling, they don't taste 'beany'. This works for Soybeans as well.
>> 
>> It has to do with raising the temperature, right through, very rapidly. ?It breaks down the chemical that tastes of beans. If you mix them with something else, like maize flour, they take on the taste of the maize.
> 
> I don't mind the taste of beans, just find them a bit bland. Still the
> experiment is worth trying. Would grinding them in a meat mincer
> comminute them well enough? How long after should they boil?
> 
> AJH
> 
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