Restoring water lost during drying by soaking or by cooking the dehydrated food in liquid, as
when cooking dried beans.
Not exact matches
Also, I find that adding a little salt
when I soak
dried beans makes them turn out better
when I
cook them, and here's a video from America's Test Kitchen that explains why.
Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash of wine and continue to
cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and
cook for about 15 minutes Add the fresh tomato, mushrooms and
beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Directions for confit: While
beans are
cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use
dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the
beans /
When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
Note:
When cooking grains or
dried beans, I find it easiest to
cook the entire package and then use what I need in my recipe, and freeze the rest to use later.
I've actually started
cooking my own
dry beans from scratch, but
when I'm testing recipes like this one I tested it with the generic brand from Whole Foods.
The raw
beans can be
cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).
If mixture starts to look
dry, moisten with a bit of reserved
bean cooking liquid
when breaking up the crust.
I find the flavor of
dried beans superior, but
when you want to make it before the baby wakes up from her nap and you didn't think about
cooking the
beans yesterday, or if you live in the middle of nowhere and buying
dried garbanzos would mean driving 32 miles — then canned will do.
-- Canned and powered foods can be your best friend
when cooking isn't possible, so stock up on the following: Canned fruit in 100 % juice or light syrup; canned; vegetables (low sodium); natural peanut butter and / or nut butter; canned
beans, lentils, and chickpeas; canned lean proteins like tuna in water; and
dry powdered skim milk.
When using
dried beans it is very important to follow proper soaking and
cooking instructions.
Most
dried beans approximately double
when cooking, so I'd start with 3/4 -1 cup of
dried beans.
Cubed lunch meat (to
dry it out a bit, microwave it 3 times for 30 seconds sandwiched between pieces of paper towel) Shredded or string cheese Cream cheese, peanut butter, Easy cheese (a lick per behavior — also great for grooming practice and stuffing in Kong
when your dog will be alone for awhile) Cereal such as cheerios Kibble (
dry food)-- try placing some in a paper bag with some bacon to «stinkify it» Kitty treats or food Freeze
dried liver treats Beef Jerky Apple pieces
Cooked green
beans, carrots, or peas Hot dogs, Liverwurst Popcorn Imitation crab (try peeling layers apart and freezing them in a colander to
dry them out) Meat baby food Hard boiled egg white pieces Commercial dog treats (be sure to check ingredients to avoid preservatives, artificial colors and by - products)