tag:blogger.com,1999:blog-35701713.post8718346342670732106..comments2023-10-20T06:33:00.930-04:00Comments on Gluten-Free Bay: A tribute to chickpeas, and a recipe for spicy hummusUnknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-35701713.post-17240616809888549852011-02-21T11:55:06.544-05:002011-02-21T11:55:06.544-05:00I would definitely cook them without salt. Salt h...I would definitely cook them without salt. Salt hardens the shell of any bean and you can cook for 20 hours and the bean will never soften.<br /><br />Don't salt until the beans are done.dancingonthepathhttps://www.blogger.com/profile/07570648535765003623noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-68942825220742949992008-11-16T17:26:00.000-05:002008-11-16T17:26:00.000-05:00Anon: I've never had trouble with this method. It'...Anon: I've never had trouble with this method. It's pretty standard. Another write-up of the soak and cook method can be found <A HREF="http://www.dummies.com/WileyCDA/DummiesTip/Cooking-Dried-Beans-and-Legumes.id-2344,subcat-FOOD.html" REL="nofollow">here</A> if you want to try to follow different directions for what is basically the same method. A lot of people actually say NOT to use salt, but there's no reason not to. It's really up to you. It shouldn't have any significant effect on how quick the beans are done. How long did you cook them for? They need to cook for 1 to 1.5 hours AFTER they come to a boil (i.e. the time I gave doesn't count the time it takes for the pot of beans to come to a boil). I would just continue cooking them until they are tender, however long that takes for you. It may take longer because of your elevation or the beans you use. You can use a pressure cooker or a crockpot if you don't want to stand over a pot for that long. Hope this helps.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-73044592312273331442008-11-16T17:16:00.000-05:002008-11-16T17:16:00.000-05:00I tried the soak method for dried chick peas, but ...I tried the soak method for dried chick peas, but it didn't really work. Even after mega-soaking, and more than a few boils/simmers, they still remained relatively hard, dry and raw-ish on the inside (as opposed to the taste/texture of canned chick peas). Can you please tell me what I did wrong? I didn't use all that much salt - perhaps that was my problem?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-70068311670721346652006-12-13T07:04:00.000-05:002006-12-13T07:04:00.000-05:00Do you know if it's possible to use a crockpot to ...Do you know if it's possible to use a crockpot to moisten and heat the garbanzos?~Mhttps://www.blogger.com/profile/05022756326428884844noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-74906737380542954002006-11-11T17:20:00.000-05:002006-11-11T17:20:00.000-05:00Michelle,
There are a million kinds of dried chick...Michelle,<br />There are a million kinds of dried chickpeas. I buy mine from the bulk bins at a local grocery store, or as last resort at Whole Foods - or pre-bagged from any number of companies that sell them at a grocery store.<br /><br />Bob's Red Mill brand is especially good about keeping products fully gluten-free:<br /><br />http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=184ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-83296565363207513082006-11-11T16:30:00.000-05:002006-11-11T16:30:00.000-05:00The only kind of dried chickpeas I've seen are Goy...The only kind of dried chickpeas I've seen are Goya brand, and they say that they might contain wheat on the package so they are out. What brand of dried chickpeas do you use?~Mhttps://www.blogger.com/profile/05022756326428884844noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-80855538655330289122006-11-02T20:13:00.000-05:002006-11-02T20:13:00.000-05:00Did you know you can also fry cooked chickpeas in ...Did you know you can also fry cooked chickpeas in oil for a little snicker-snack?<br />Oh, and then there's the socca, a Provencal pancake made from chickpea flour.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-3537751352170610192006-10-30T23:46:00.000-05:002006-10-30T23:46:00.000-05:00Hi, there. Nothing to do with chick peas, but las...Hi, there. Nothing to do with chick peas, but last week you asked me about GF turkey stuffing. Well, tonight I stuffed a roasting chicken with a mixture of minced GF mild Italian sausage and sauteed diced onion, and then trussed it and baked it slow and low in a closed casserole. It was classic French and very good. I don't know how easy it would be to scale such a thing up to a turkey, or how a drier cooking method (roasting uncovered for a crisp skin) would effect this. But it was very favourful and had a similar texture to chicken-fat-soaked breadcrumbs. You could try it out with a three-pound bird some weeknight before the holidays to see if you like it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-71646067614066861832006-10-29T18:37:00.000-05:002006-10-29T18:37:00.000-05:00that sounds VERY yummy!
for people who have to wa...that sounds VERY yummy!<br /><br />for people who have to watch blood sugar levels (like me *g*) there is the desi kind of chickpeas, chana dal. they are less starchy and have more protein and more fiber, i think. they do not affect blood sugar anywhere near as much as the kabuli style chickpeas (the giant white ones). we get 25 lbs for $30 (organic, dried) from azurestandard.com.Anonymousnoreply@blogger.com