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
We can trace the history of written recipes far back into distant history, in fact as far back as the early Egyptians, and maybe even further. Having said that, sadly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius describes how the ancient Romans used many different herbs, including many that are still in use today such as bay, fennel and asafoetida. Later on, we find some interesting books dating from the 1300s : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are nothing to do with the curry that appears on menues today, but rather accounts of the types of food prepared by the chefs of the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs created an eruption in manuscripts on cooking, some of which are kept safe in private cookery archives. By the time we get to the twentieth century, cookery publications are in high demand, due to higher levels of literacy, leisure time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Cooking Dry Beans recipe.
