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