Text 16124, 114 rader
Skriven 2007-05-30 19:45:08 av Glen Jamieson
     Kommentar till en text av Ian Hoare
Ärende: BEANS  70530
====================
 -=> Quoting Glen Jamieson to Ian Hoare <=-

 
 JW>> I have taken to soaking beans 3-5 days with daily changes of water.
 JW>> If you don't change the water, the dissolved bean sugars will
 JW>> ferment in a very nasty way.
 
 JW>> With the long soak the beans actually begin to germinate: starches
 JW>> and complex sugars begin to break down into simpler, more
 JW>> digestible sugars and the vitamin B and C content go way up.
 
 ml> hey! you're MALTing them! interesting... that is the same process that
 ml> barley goes through to make beer O:)
 
 IH> You can't malt without maltase present, and I don't think you'll find
 IH> there's any maltase in beans. Joan? Joan, you there?
 
 GJ> I think that a biologist is the ideal authority you are seeking.  My
 GJ> understanding is that the action of the enzyme, diastase, on the
 GJ> stored starch cells in all seeds is what reduces the starch molecules
 GJ> to a simpler sugar, maltose, which sustains the plant in its initial
 GJ> stages of development.

 GJ> If that stage had been reached by soaking the beans, I would expect
 GJ> that, as with grains, a shoot would be just appearing.

 GJ> Enough of talking and idle conjecture!  Action is called for.  I shall
 GJ> rush off and soak some borlotti beans for a few days and then dissect
 GJ> some, searching for shoots.

 GJ> [Later]  I have added 500ml of Adelaide tap water to 500g of Borlotti
 GJ> beans, and shall give them a day or so to absorb that water, then
 GJ> taste it for reputed nastiness, and deduce how much the beans have
 GJ> absorbed. 

[Next day]  I have just checked, and found that the beans have absorbed
390ml of that water.  The unabsorbed water was pale brown, and rather
bitter to taste.

Most beans had split their skins, and some had slipped off.  There was
not sign of a shoot growing, and the beans did not taste sweet - just
raw beany.  I drained and washed the beans, then added another 750ml of
water, and left them on the bench again.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Sausage And Asta Supperr
 Categories: , one-pot
      Yield: 780 Cals,
 
      1 T  Olive oil
    200 g  Salami; sliced
    225 g  Onions; finely chopped
     50 g  Celery stalks; finely
           -chopped
      2    Garlic cloves; crushed
    400 g  Pimientos; drained, rinsed
           -and chopped
    400 g  Passata; or
    400 g  ; can chopped tomatoes
    125 g  Sundried tomatoes; drained
           -from oil
    600 ml Hot chicken stock; OR
    600 ml ; vegetable stock
    300 ml Red wine
      1 T  Sugar
     75 g  Small dried pasta shapes
    400 g  Borlotti beans, drained and
           -rinsed
    280 ml Soured cream
    175 g  Freshly grated Parmesan
           -cheese
           -Chopped flat-leafed
           -parsley; to garnish
           *
 
  A substantial one-pot meal that all the family will enjoy.
  
  Heat the oil in a large pan and fry the sausage for 5 minutes or until
  golden and crisp. Drain on absorbent kitchen paper.
  
  Fry the onion and celery in the hot oil for 10 minutes or until soft
  and golden. Add the garlic and fry for 1 minute. Return the sausage
  with the pimientos, passata, sundried tomatoes, stock, red wine and
  sugar. Bring to the boil.
  
  Stir in the pasta, return to the boil, cover and simmer for about 10
  minutes or until the pasta is cooked through.
  
  Stir in the beans and simmer for 3-4 minutes. Top up with more stock
  if the pasta is not tender when the liquid has been absorbed. Season
  with salt and freshly ground black pepper. Ladle into bowls and serve
  topped with soured cream and plenty of Parmesan cheese, and garnished
  with the chopped parsley.
  
  TO PREPARE AHEAD Prepare the recipe to the end of step 3 up to one day
  ahead, cool quickly, cover and chill.
  
  TO USE Return to the boil, stir in the pasta and complete the recipe.
  
  From: ONE-POT COOKING By: GOOD HOUSEKEEPING ISBM 1 84340 060 X
  Scanned by: KEVIN JCJD SYMONS   JULY 2006
  : Prep time: 20 minutes    Cooking time: 30 minutes
  : Per serving for 6: 520cals, 30g fat, 31g carbohydrate SERVES: 5
  
  From: One-Pot Cooking
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)