#quick-soak

[binsofchaos]

COOKED BEANS, THE QUICK-SOAK WAY 

Makes 6 TO 8 Servings, Time 2 hours to soak plus 30 minutes - 2 hours to cook, depending on the bean, largely unattended. 

My favorite method and the easiest way to cook beans because most of the time they aren’t cooking at all; they’re soaking. Incredibly, if you start a pot of dried beans from scratch without soaking and start a pot with this method, both will be ready at about the same time, with no difference in taste or texture. What changes is that you don’t have to check as much or add water as often if you soak them. If you’re cooking lentils or split peas—which take no more than 30 minutes to get tender— always follow the no-soak variation. 

INGREDIENTS 

1 pound dried beans (any kind but lentils, split peas, or peeled and split beans), washed and picked over 

Salt and freshly ground black pepper 

INSTRUCTIONS 

1. Put the beans in a large pot with a tightly fitting lid and cover with cold water by 2 to 3 inches. Bring the pot to a boil and let it boil, uncovered, for about 2 minutes. Cover the pot and turn the heat off. Let the beans soak for about 2 hours. 

2. Taste a bean. If it’s tender (it won’t be done), add a large pinch of salt and several grinds of black pepper. Make sure the beans are covered with about an inch of water; add a little if necessary. If the beans are still hard, don’t add salt yet, and cover with about 2 inches of water. 

3. Bring the pot to a boil, then adjust the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 or 15 minutes, and adding a little more water if necessary. If you haven’t added salt and pepper yet, add them when the beans are just turning tender. Stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

Cooked Beans, the No-Soak Way

 This is the only way to cook lentils, split peas, and other very small legumes, but it’s fine for other beans too; they’ll go from raw to mushy very slowly: Put the beans in a large pot with a tightly fitting lid and cover with cold water by 2 or 3 inches. Bring the pot to a boil, then reduce the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 or 15 minutes, and adding a little more water if necessary. When the beans start to get tender, add a large pinch of salt and several grinds of black pepper; stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

Cooked Beans, the Long-Soak Way

No more than 12 hours of soaking, please, or your beans will become mushy and bland: Put the beans in a large pot with a tightly fitting lid and cover with cold water by several inches. Leave them to soak for 6 to 12 hours, then drain and return them to the pot. Cover with about 2 inches of water, bring to a boil, and reduce the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 minutes or so, and adding a little more water if necessary (frequent checking is important: long-soaked beans turn from tender to mushy rather fast). When the beans start to get tender, add a large pinch of salt and several grinds of black pepper; stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

5 Ways to Flavor Beans as They Cook

 Add any of the following ingredients to the pot, alone or in combination, when you start cooking the beans. 

1. Herbs or spices: A bay leaf, a couple of cloves, some peppercorns, thyme sprigs, parsley leaves and/or stems, chili powder, or other herbs and spices 

2. Aromatics: An unpeeled onion, a carrot, a celery stalk, and/or 3 or 4 cloves of garlic 

3. Stock: Chicken, beef, or vegetable stock, in place of all or part of the water 

4. Other beverages: A cup or so of beer, wine, coffee, tea, or juice 5. Smoked meat: Ham hock, pork chop, beef bone, or sausage, fished out after cooking, the meat chopped and stirred back into the beans 

Recipe from How to Cook Everything

[todayisafridaynight]

[albaqae]

Based on the storybook record 🫶

I JUST LOVE HIM SO MUCH HES JUST A LITTLE GUY :))))

[jojossillywalk]

said it before but avdol's hobby being "collects old books" reveals a fucking lot about his personality if you know old book collectors, i'm afraid. they like. know shit about publishing houses. editions. locations. the inks. they "specialize." i actually headcanon him as specializing in collections of myths, folklore, and fables- but he also really really loves any kind of translation. he collects multiple different translations of his favorite collections of folklore and sits down and compares localizations. he will hunt down an obscure japanese translation of monday begins on saturday that did not sell well.

i also feel like that hobby could be a reason why he reads a lot more languages than he speaks.

[justanotherspeck]

an ava maddox for your consideration

[cloudofspacedust]

wet thing

[felidaefatigue]

welp backhome. but not after having to stomp out a tree nearly on fire because of fam lighting off sketchy rockets... lmfao.

[planet4546b]

got through a hefty production list pretty quick at work this morning and my coworker (who does not help me with board plan on mondays) saw and was like omg you’re almost done :) and started listing other stuff i could start like wait. stop. don’t say that. it’s my friday let me be done. PLEASE

[ayliffe]

hey gang. did you know lightning is actually loud as fuck

[greyeyedmonster-18]

(lol now giggling because what if remus's scars were like teeny tiny. like papercut status. which is why harry never noticed them in canon. and it was just like...a bit that the marauders did of amping them up.

write me an au or something where remus is showing his scars and is like "yeah, pinched my hand in a drawer grabbing a fork, two whole stitches")

[sweetest-honeybee]

I feel that. It’s been pouring here, full on summer storms for days, typically when I get home from work and want to take my dog for a walk 😭

God yeah, I’ve already had to walk in the pouring ass rain a few times to and from work, it sucks

And I should really invest in an umbrella but k don’t wanna get one and then it just fuckin. Doesn’t rain for days on end

[queer-crusader]

Meet my beautiful coffee and matcha/hot drinks corner and my beautiful new son, the milk frother.

I got into the (mostly coffee based) YT channel of Morgan Eckroth recently and while I don't drink coffee all that often (and NEVER drank matcha but enjoyed matcha sticks at cons at times), I felt an urge to whimsy up my life. Just add a tiny bit of luxury, especially on those days I work from home. So for Christmas I asked for matcha powder and a milk frother (lovingly dubbed by me and my sister as a milk brother after a wonderful autocorrect/typo, resulting in the frequent use of the phrase "brothering the milk"), and now I have a wee drinks station!

Yes, it takes a wee while to make something, especially if I add matcha (you get the added steps of soaking loose the matcha whisk and whisking up a little batch rather than dumping powder in a mug if u wanna do it "right"). I also heat up my milk, for which it takes a bit of trial and error to find the right length of time in the microwave. It also took a bit of trial and error to learn how to wield the milk brother to get a well-aerated milk with a good amount of froth. But after a few days of experimentation and play over the Christmas holidays, I now make my own cappuccinos, matcha lattes, dirty matcha lattes (coffee with matcha), or as I did just now, a dirty matcha latte with added cocoa powder (yes, that works! Matcha hot cocoa is also a wonderfully comforting drink if you don't mind the caffeine!). Behold!

(I usually use a smaller mug so I didn't use enough milk and base to fill her up but she tastes wonderful!)

I've also made my own flavour infused syrup for my coffees!! We had a horrible teabag lying around no-one will ever drink with hazelnut and cocoa flavour (she tastes super chemical), so I made a simple syrup and soaked the tea in the water for that syrup. I also added some cinnamon to it. She still tastes a little like fake chemical flavour, but also due to the high amount of slightly caramelised sugar and cinnamon, like stroopwafel syrup. So it's a wonderful coffee addition that's so simple to make! And I can and will make so many more in the future!! Cinnamon flavour!! Cardamom flavour!! Peanut flavour for my snickers hot cocoa urge!! The world is at my feet and NOTHING CAN STOP ME *MANIACAL LAUGHTER*

[parveens-kitchen]

Air Fried Gulab Jamun

Delightful Twist: Air Fried Gulab Jamun with a Cardamom Infused SyrupIndulging in the sweet symphony of gulab jamun is always a treat, but have you ever tried taking this beloved dessert to the next level by air frying it? In this blog post, we’ll explore a quick and easy recipe for air fried gulab jamun using an instant store-bought mix. The result? Bite-sized pieces of heaven that are light,…

[a-royal-hoot]

📖 I have filled all my obligations for today and THANK FUCK FOR THAT.

[gothmods]

Made the mung bean pancakes

Very good. Very crispy.

Excited to try doing them with different veggies.

[shredded-feathers-private]

Nothing like the horrifying realization you may have given your dogs a taste for human blood 💯✨✨