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March 1, 2012
Experts Expert: How to tell when a bean is perfectly cooked
Wrote Aleksandra Crapanzano in Saturday's Wall Street Journal, "I then called Steve Sando, the heirloom bean guru, for further instruction. Mr. Sando's farm, Rancho Gordo, supplies Mr. [Thomas] Keller, Daniel Boulud and many of the other most discriminating chefs. I asked him how to tell when a bean is perfectly cooked. His secret: Scoop a bean from the cooking pot and blow on it. If the skin wrinkles, the bean is cooked."
Above, he gives a demonstration.
Easy peasy.
For those who want to procrastinate a while longer, Sando's Rancho Gordo blog is here.
March 1, 2012 at 10:01 AM | Permalink
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Comments
Thanks joe, I never knew how till now! Now where is that can of Bushes I had?
Posted by: friskypainter | Mar 2, 2012 12:08:34 AM
Oops, skipped a tsp-Tbl of lemon juice.....
Posted by: 6.02*10^23 | Mar 1, 2012 10:13:36 PM
Ah, but what to do with Cicer arietinum? The common Cicer arietinum has a hilum. The hilum is a scar or mark left on a seed coat by the former attachment to the ovary wall or to the funiculus. Dried Cicer arietinum call for an alkaline soak or else you wind up with mush.
What are Cicer arietinum? Garbanzo beans a/k/a chickpeas a/k/a ceci beans, etc. Just about a year ago we had some fresh Cicer arietinum shown here on BOJ.
Add 2 tsp (about 20 grams) per quart (liter) to the cold soak water and allow to soak for 2-4 hours. Drain. Follow the rest of this recipe (or, skip the aromatics if you need Garbanzos for your Hummus).
My favorite Hummus:
2-3 c cooked and cooled Garbanzos
1 medium clove garlic roughly chopped
3 Tbl Tahini
1-2 tsp salt
1/2 tsp fresh ground coriander
1/2 tsp cayenne pepper (or, to taste)
Olive oil and water
Place all ingredients in bowl of food processor and add at least 1/4 c good olive oil then process - adding water and olive oil as you prefer to reach your favorite consistency. Serve.
Posted by: 6.02*10^23 | Mar 1, 2012 3:53:56 PM
Cool Beans!
Posted by: JoePeach | Mar 1, 2012 3:02:31 PM
very good!
Posted by: rob | Mar 1, 2012 11:50:54 AM
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