[Sca-cooks] My problem cooking lentils
phlip at 99main.com
Sat Oct 20 11:27:54 PDT 2007
I was thinking, A, that maybe the easiest way for her to test the
water idea is to get a gallon of distilled water from the store, and
try a batch. Neither lentils nor gallons of bottled water are terribly
expensive, and this might give her an idea. I don't think we ever cook
lentils for longer than an hour, pretty much at a mumbly simmer.
On 10/20/07, Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net> wrote:
> On Oct 20, 2007, at 1:57 PM, Heleen Greenwald wrote:
> > Once again I made a pot of lentils and rice with Indian spicing, and
> > once again the lentils didn't cook all the way til soft. I put just
> > the lentils and water in a big pot and let them "cook" over low heat
> > for about an hour and a half (!). Then I added the spice, turned up
> > the heat to medium high and cooked for another half hour. Then I
> > added more water and rice. Brought the whole thing to a boil then
> > turned it down to medium and let it keep cooking for another hour....
> > What is my problem? Other than I should give up cooking entirely!
> > You might be able to tell that I am quite annoyed!
> > Thanks for any advice.
> I don't know how helpful this would be, but sometimes peas, beans,
> and lentils will remain sort of hard almost forever if the pH of your
> cooking liquid is off. Maybe you've got some kind of strange soft or
> acidic water where you are (PA?). Or perhaps tomatoes or lemon are
> part of the Indian spicing? The Romans (as well as some 19th-century
> English and American cooks) used to solve this by adding a very small
> pinch of soda (in their case, cooking or washing soda, in your case,
> presumably baking). If you add too much, it will louse up the flavor
> of the food, giving it that lovely, distinctive salty-soapy flavor.
> As such, I'm not really actively recommending it, but it might be
> something you could experiment with.
> 2.5 hours of ineffective cooking for any lentil that isn't a chick
> pea sounds quite extreme -- I doubt the cooking time is an issue
> here, per se.
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
Denial of evidence is not refutation of evidence.
Blessed be the self-righteous, for they shall inherit themselves.
More information about the Sca-cooks