[Sca-cooks] My problem cooking lentils
heleen at ptd.net
Wed Oct 24 23:24:08 PDT 2007
First I threw out all my old lentils and beans. Now, I still have
ants.... another problem entirely, so tomorrow I am going to throw
out EVERYTHING in my kitchen, scrub it down and start all over. I've
spent the last 6 weeks cleaning in fits and starts and going through
all my food stuffs... but after tonight's ant episode... I am p*ssed
off! So enough is enough! After I get the kitchen back into shape...
I will start with fresh lentils and make an Indian something.
"My furs are not in storage, or draped across the bed,
they're hanging from the cage door, waiting to be fed."
On Sep 7, 2007, at 6:25 PM, Gwen Barclay wrote:
> In my area of the U.S.(Texas) we occasionally have trouble with
> beans of all
> sorts that are "old" and refuse to become tender. I am very
> careful to
> purchase beans from retail stores which move lots of product.
> purchases, usually in 20 lb. quantities must be used promptly too -
> about a year or you may have the same problem since you don't know
> how long
> they have been on a warehouse shelf.
> I have never had the problem with lentils staying hard as I usually
> use the
> French green type, especially for salads, and they cook tender in a
> relatively short time, about 1 to 1 1/4 hours - but never mushy..
> They work
> well in soup or Middle Eastern stews. For a smoother soup or soft
> puree, the yellow, red or brown lentils are appropriate as they
> will become
> soft and mushy, but still leave some whole for a pleasing texture
> which I
> I hope this is useful information because unless you have had it
> more than once, it probably would not occur to you that the
> problem is with
> the beans, not the cook
> Hmmm - I think I will make some lentil soup tonight since the first
> norther" (one that comes with rain) just rolled into Texas this
> morning and
> it is a shock from yesterday's 90 degrees.
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