Monday, February 05, 2007
autoclave
India loves the pressure cooker. I think I knew this before but I was reminded on my recent trip. I have been reading a lot about it and it seems to be a miracle machine. Containing the steam retains nutrients (and essence, I imagine). It also conserves energy and takes less time. The pressure allows water to cook at temperatures beyond its boiling point. Similar machines used to sterilize medical tools are called autoclaves.
I have been pressure cooking my black beans the last two weekends. I suggested it with vegan mike one night for a soup he was making. We discussed its mechanics as I showed him how to use it. He has since made two soups and two batches of red beans.
I haven't done anything complex in it, just plain black beans at an amazing speed. I will do some kind of soup or stew and report back.
Autoclaved Black Beans
Add dry beans to pressure cooker. Add water until the bean are submerged by a few inches. Bring to a boil, boil for 2 minutes, turn off heat and let soak for 1 to 4 hours. Remove water, rinse slightly. Add water until beans are submerged by one inch. Close pressure cooker, place the weight on top on its highest setting (my weight has different little holes with different numbers next to them). Boil. When pressure builds up enough to hiss or shake the weight, start the timer for 25 minutes. Lower the heat until just a little shaking or hissing takes place. Once time has passed remove the weight. Remove from heat and run some cold water on the pressure cooker until steam stops charging out. Open, season and enjoy.
I have been pressure cooking my black beans the last two weekends. I suggested it with vegan mike one night for a soup he was making. We discussed its mechanics as I showed him how to use it. He has since made two soups and two batches of red beans.
I haven't done anything complex in it, just plain black beans at an amazing speed. I will do some kind of soup or stew and report back.
Autoclaved Black Beans
Add dry beans to pressure cooker. Add water until the bean are submerged by a few inches. Bring to a boil, boil for 2 minutes, turn off heat and let soak for 1 to 4 hours. Remove water, rinse slightly. Add water until beans are submerged by one inch. Close pressure cooker, place the weight on top on its highest setting (my weight has different little holes with different numbers next to them). Boil. When pressure builds up enough to hiss or shake the weight, start the timer for 25 minutes. Lower the heat until just a little shaking or hissing takes place. Once time has passed remove the weight. Remove from heat and run some cold water on the pressure cooker until steam stops charging out. Open, season and enjoy.
Labels: beans, black beans, pressure cooker
