Cooking Times For Legumes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Adzuki beans: Unsoaked, 1 hour or more; soaked overnight, 40 minutes;
sprouted 2-3 days, 30 minutes or less.
Black beans: Unsoaked, not recommended; soaked overnight, 2-3 hours;
sprouted 2-3 days, 1 1/2-2 hours.
Black-eyed peas: Unsoaked, 1 1/2 hours; soaked overnight, 1 hour or
less; sprouted 2-3 days, 30 minutes.
Chick peas (garbanzos): Unsoaked not recommended; soaked overnight,
2-3 hours; sprouted 2-3 days, 1 hour or more.
Kidney beans: Unsoaked, 1 1/2-2 hours; soaked overnight, 1 hour;
sprouted 1-3 days, 30 minutes or more.
Lentils: Unsoaked, 1 hour or less; soaked overnight, 30 minutes;
sprouted 2-3 days, 10 minutes.
Pinto beans: Unsoaked, 3 hours; soaked overnight, 2 hours; sprouted
2-3 days, 10 minutes.
Soybeans: Unsoaked, not recommended; soaked overnight, 3-4 hours;
sprouted 2-3 days, 1 1/2 hours or more.
Title: COOKING VANILLA
Categories: Mixes
Yield: 1 Servings
1 Bottle Straight
Bourbon Whisky -- (750 ml)
4 Vanilla beans
Slit open the vanilla beans lengthwise and scrape the seeds out.
Place the split beans into the bottle, along with the seeds that were
scraped out. Shake well. The flavor will come out after about a month
or two. Keep shaking and sniffing the bottle. As soon as it starts to
smell sweet its ready for cooking and baking. A great idea would be
to make an additional bottle this year so it will be ready for all
your holiday baking next year. Or, for a great gift to a fellow cook,
poor some into a decorative bottle with an additional bean inside and
wrap a ribbon around it. Remember, the longer the beans ferment in
there, the stronger the vanilla flavor you will have.
Recipe By :
Source from luhu.jp
sprouted 2-3 days, 30 minutes or less.
Black beans: Unsoaked, not recommended; soaked overnight, 2-3 hours;
sprouted 2-3 days, 1 1/2-2 hours.
Black-eyed peas: Unsoaked, 1 1/2 hours; soaked overnight, 1 hour or
less; sprouted 2-3 days, 30 minutes.
Chick peas (garbanzos): Unsoaked not recommended; soaked overnight,
2-3 hours; sprouted 2-3 days, 1 hour or more.
Kidney beans: Unsoaked, 1 1/2-2 hours; soaked overnight, 1 hour;
sprouted 1-3 days, 30 minutes or more.
Lentils: Unsoaked, 1 hour or less; soaked overnight, 30 minutes;
sprouted 2-3 days, 10 minutes.
Pinto beans: Unsoaked, 3 hours; soaked overnight, 2 hours; sprouted
2-3 days, 10 minutes.
Soybeans: Unsoaked, not recommended; soaked overnight, 3-4 hours;
sprouted 2-3 days, 1 1/2 hours or more.
Title: COOKING VANILLA
Categories: Mixes
Yield: 1 Servings
1 Bottle Straight
Bourbon Whisky -- (750 ml)
4 Vanilla beans
Slit open the vanilla beans lengthwise and scrape the seeds out.
Place the split beans into the bottle, along with the seeds that were
scraped out. Shake well. The flavor will come out after about a month
or two. Keep shaking and sniffing the bottle. As soon as it starts to
smell sweet its ready for cooking and baking. A great idea would be
to make an additional bottle this year so it will be ready for all
your holiday baking next year. Or, for a great gift to a fellow cook,
poor some into a decorative bottle with an additional bean inside and
wrap a ribbon around it. Remember, the longer the beans ferment in
there, the stronger the vanilla flavor you will have.
Recipe By :
Source from luhu.jp