<html><head></head><body style="background-color: rgb(255, 255, 255); line-height: initial;"> <div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);">Dear Andrew</div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);"><br></div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);">In order to do that experiment I made a new blank plate for the hand grinder (ordinary meat grinder) and drilled 2.5 mm holes it it. The idea was to make "soy meal" rather than little chunks. The motivation at the time was to try to get people to mix 25% soy beans and 75% maize meal which has a good amino acid balance (maize has no Lysine unless it is a special variety). </div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);"><br></div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);">The purpose of the experiment is very specific: can you influence the taste, so just run it through a couple of times to see if it looks 'small' and pour it slowly while stirring. Maize is prepared the same way - water to rolling boil first, add while boiling strongly, then follow the general rule which is 1/3 of total cooking time. The rest of the time it is in the slow cooker. </div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);"><br></div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);">ProBEC worked on two cookers with a target of 85 C final temperature for three hours and five hours. For beans I suggest a five hour version. Rice is easy - a towel will do. </div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);"><br></div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);">Regards </div><div style="width: 100%; font-size: initial; font-family: Calibri, 'Slate Pro', sans-serif; color: rgb(31, 73, 125); text-align: initial; background-color: rgb(255, 255, 255);">Crispin </div><div id="_originalContent" style=""><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.<br>
><br>
>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.<br>
<br>
I don't mind the taste of beans, just find them a bit bland. Still the<br>
experiment is worth trying. Would grinding them in a meat mincer<br>
comminute them well enough? How long after should they boil?<br>
<br>
AJH<br>
<br>
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