Ingredients
1 none
Directions
This comes from Adele Davis' Let's Cook It Right:
Soaking legumes is unnecessary if the dry legume is quickly washed and
dropped into boiling water so slowly that boiling does not stop. As in
popping corn, the starch grains burst and break the outside covering
of the legume. After the covering and starch grains have burst, water
is absorbed rapidly and the cooking time is shortened. When all the
beans, lentils, or split peas have been put into the water, the heat
should be lowered immediately to prevent the protein from becoming
tough. A simmering temperature should then be maintained until the
beans are tender.
It works for me; I've found cooking times to be *significantly*
reduced.
Posted by "Jim Bakker"
[Volume 11 Issue 10], Oct. 10, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Cooking Dry Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes far back into the distant past, certainly as far back into history as ancient Egypt, and maybe even further. Interesting though that is, mostly, these early recipes were just primitive pictorial instructions for food preparation.
Interestingly, the oldest recipe found, according to academics are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Closer to modern times, we find a couple of recipe books which date from the 1300s : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is popular today, but rather descriptions of the types of food on the menus of the rich and powerful of those days. During the succeeding few centuries, the upper classes competed to serve up the most exotic meals, and as a result chefs and their collection of recipes were at a premium. However, it was during the 19th century the formal cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes of the day. By the time we get to the twentieth century, cookbooks were highly popular mostly due to increased literacy, leisure time and having more disposable income. Like it or not, the introduction of TV gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Cooking Dry Beans recipe.
