How many times happened to give up a recipe made with pulses because no one knew how to cook them? A pity, given the numerous qualities of these foods. Then here is 15 valuable tips for cooking pulses:
- Consider that pulses with firing doubled their initial weight.
- Keep soaking at least 6/8 hours in cold water preferably low in salts and tend to be alkaline. The proportion of water and legumes should be 3 to 1.
- avoid using baking soda it might deplete the nutritional qualities of legumes.
- after soaking, discard the vegetables that float.
- never use water for cooking by soaking, because it contains toxic substances released from the beans themselves.
- Rinse under warm running water before you cook them.
- Bake in cold, without then put the beans in boiling water.
- cover them with water for cooking (the liquid should be at least 3 cm legumes).
- Cook over low heat for a long time and constant (times are different for the various types of pulses).
- for firing ceramic pots and prefer with bottom up, keeping constant temperature during cooking.
- only if necessary and Stir with wooden spoon to prevent breakage of legumes.
- Add during cooking spices and herbs for seasoning, like Bay leaves, Sage, Rosemary or kombu.
- Add salt only after cooking to prevent skin and pulses will harden.
- after cooking, pulses may remain in the water for about 30 minutes and then should be stored in the refrigerator to prevent fermentation.
- to relieve intestinal flatulence problem, do not use the blender or mixer but the vegetable mill that removes the skins, which are responsible for the problem.
