How do you make lentils without them getting mushy?!
I am tired of making them either too mushy or not done all the way!. Never in between even after I follow the directions to the!.TWww@FoodAQ@Com
Answers:
Change the lentil type !! I like red lentils (they're orange actually)!.
My friend uses Toor dahl, thicker yellow lentils and they're almost impossible to overcook!.
Or you have Puy lentils that are supposed to be very good!. So my suggestion is, get lentils that work for you!.!.!. it's the easiest thing in the world once you find the right ones!Www@FoodAQ@Com
My friend uses Toor dahl, thicker yellow lentils and they're almost impossible to overcook!.
Or you have Puy lentils that are supposed to be very good!. So my suggestion is, get lentils that work for you!.!.!. it's the easiest thing in the world once you find the right ones!Www@FoodAQ@Com
Preparing Dried Beans
Soak:
The main reasons to soak beans are to shorten the cooking time and promote even cooking!. In fact, beans can be cooked after only a quick rinse; however, they will take a good deal longer to cook until they are tender!. Actually, it will take at least 2 to 3 hours longer, depending on the variety!.
There are two methods for soaking beans!. For an overnight soak, place the beans in a large bowl!. Cover with cool water to two inches above beans; cover and let stand eight hours or overnight, then drain!.
To quick soak beans, place beans in a large Dutch oven!. Cover with water to two inches above beans; bring to a boil, and cook two minutes!. Remove from heat; cover and let stand one hour, then drain!.
Cook:
Do not add salt or acidic ingredients (such as tomatoes, vinegar, or citrus) to beans until they have cooked to the point of being tender!. Cooking in salted water may lengthen the cooking time, and acid can prevent beans from becoming tender!. Cooking beans at a simmer, not at a boil is very important!. Boiling may cook beans too rapidly and cause their skins to split!.
It is also important to taste the beans to make sure they are tender rather than just going by the estimated times given in many recipes!. The reason for this is that older beans, as well as those cooked in hard water will take longer to cook to tenderness!.
Steps for cooking:
1!. Rinse and sort beans before soaking
2!. Soak beans using either the overnight soak or quick soak methods detailed above!.
3!. Place drained, soaked beans in a large Dutch oven!.
4!. Cover with water to two inches above beans and bring to a boil!.
5!. Partially cover, reduce heat, and simmer until tender!.
6!. Skim foam from surface of cooking liquid as needed!.
7!. When beans are tender, add recipe ingredients!.Www@FoodAQ@Com
Soak:
The main reasons to soak beans are to shorten the cooking time and promote even cooking!. In fact, beans can be cooked after only a quick rinse; however, they will take a good deal longer to cook until they are tender!. Actually, it will take at least 2 to 3 hours longer, depending on the variety!.
There are two methods for soaking beans!. For an overnight soak, place the beans in a large bowl!. Cover with cool water to two inches above beans; cover and let stand eight hours or overnight, then drain!.
To quick soak beans, place beans in a large Dutch oven!. Cover with water to two inches above beans; bring to a boil, and cook two minutes!. Remove from heat; cover and let stand one hour, then drain!.
Cook:
Do not add salt or acidic ingredients (such as tomatoes, vinegar, or citrus) to beans until they have cooked to the point of being tender!. Cooking in salted water may lengthen the cooking time, and acid can prevent beans from becoming tender!. Cooking beans at a simmer, not at a boil is very important!. Boiling may cook beans too rapidly and cause their skins to split!.
It is also important to taste the beans to make sure they are tender rather than just going by the estimated times given in many recipes!. The reason for this is that older beans, as well as those cooked in hard water will take longer to cook to tenderness!.
Steps for cooking:
1!. Rinse and sort beans before soaking
2!. Soak beans using either the overnight soak or quick soak methods detailed above!.
3!. Place drained, soaked beans in a large Dutch oven!.
4!. Cover with water to two inches above beans and bring to a boil!.
5!. Partially cover, reduce heat, and simmer until tender!.
6!. Skim foam from surface of cooking liquid as needed!.
7!. When beans are tender, add recipe ingredients!.Www@FoodAQ@Com
I wonder if there's any chance your water has anything to do with it!?
We don't have that problem!. I am assuming you mean really mushy!. They will be softer than beans in bean soup, but shouldn't be like mush!.
As far as the water, if you have really hard water, or soft, maybe that matters!. Just because you have city water it might still be hard!. Don't know where you live or if that could be the problem or not!. Just a thought!.Www@FoodAQ@Com
We don't have that problem!. I am assuming you mean really mushy!. They will be softer than beans in bean soup, but shouldn't be like mush!.
As far as the water, if you have really hard water, or soft, maybe that matters!. Just because you have city water it might still be hard!. Don't know where you live or if that could be the problem or not!. Just a thought!.Www@FoodAQ@Com
Try different varieties!. Red lentils will be the mushiest!. Brown and green lentils aren't so bad!. Just cook them according to the package, but stop short a couple of minutes!. And don't over stir them!. Wait until all the liquid is absorbed and then fluff them lightly!. But, you'll still have some mushiness!. That's just the way they are!.Www@FoodAQ@Com
That, unfortunately, is the nature of lentils!. Properly cooked, they're gonna be soft and kinda mushy!. Why don't ya try a different sort of bean!?Www@FoodAQ@Com
Leave the lid off when cooking (doesn't steam them as much)Www@FoodAQ@Com
It's all in the type & cooking time!.
Find the combo that works for you!.Www@FoodAQ@Com
Find the combo that works for you!.Www@FoodAQ@Com