[Sca-cooks] My problem cooking lentils

Heleen Greenwald heleen at ptd.net
Sat Oct 20 12:52:10 PDT 2007

Thank you for all your good suggestions, folks. I'm thinking.... old  
lentils - I do have a tendency to keep storable food *too long*...  
But how old is too long? 6 months? a year?  I have a sinking feeling  
that I've had these lentils over a year. (If you can't remember when  
you bought them.....) I will try a new bag of lentils first, then the  
distilled water..... Oh.... the only problem with Bloomsburg water is  
the chlorine smell.... we Brita all our water first, so that takes  
care of that.
Thanks again,

"My furs are not in storage, or draped across the bed,
they're hanging from the cage door, waiting to be fed."

On Oct 20, 2007, at 3:29 PM, Nick Sasso wrote:

> -----Original Message-----
> 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.  >  
> > > > >
> You could also be dealing with some old, stale lentils.  Really old  
> legumes
> and such will get tough and resist softening, so getting a new  
> supply froma
> stor ethat presumably moves stock would give you a surity on that  
> front
> while using the distilled water and soda . . . dancing with the  
> ceremonial
> head dress and chanting the lentil cooking song.
> niccolo difrancesco
> (serious about old lentils ,. . . silly about the last part . . .  
> all the
> ideas present previous could be very very helpful)
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