Скачать или смотреть Cooking Nutritious Kidney Beans with Energy Efficiency

Beans are a staple in many cuisines worldwide, and for a good reason. They are packed with protein, fiber, vitamins, and minerals essential for a healthy diet. How to cook kidney beans can impact their nutritional value and energy consumption. This video will show you the perfect way to cook kidney beans, enhancing their nutritional value and saving energy.

We will show you the difference between not soaking the beans and soaking them in water, brine (salt), water with baking soda, and hard water (calcium chloride). Then we will explain the science behind cooking beans and how it affects their nutritional content.

By the end of this video, you will understand how to cook kidney beans in the healthiest and most energy-efficient way possible. So, grab your apron and prepare to cook some delicious and nutritious kidney beans!

👩🏽‍🍳👩🏽‍🔬🧪Ingredients

1 lb kidney beans
For the integrated quick soak, boil 2-5 minutes, let stand 30 min.
7.5 cups (1800 mL) water
0.5-1 tsp (2.5-5 g) Baking Soda
and/or 0.5-3 tsp (3-18 g) of salt.
Discard soaking solution
4-5 cups (946-1180 mL) water
0.5-2 tsp (3-12 g) salt. Start with ½ tsp and adjust to your liking.
1 clove of garlic, a slice of onion, to taste.
1 tsp dried thyme, or 1 tsp dried oregano, or a sprig of epazote, or 1-2 bay leaves.
Pepper to taste.
Capsaicin to taste. (Chile de árbol, rat tail, or any spicy)

📢 Affiliate Market

Book “The Science of Cooking” https://amzn.to/3sgEDkW
Book “On Food and Cooking: The Science and Lore of the Kitchen” https://amzn.to/45jYuyo
Scale https://amzn.to/3Dem4A7
Scale 0.01-200g https://amzn.to/45up5by
Sea Salt https://amzn.to/45cYArr
Food grade calcium chloride https://amzn.to/45aZEMz
2L Saucepan https://amzn.to/3NV3hQg
1L glass jars https://amzn.to/3DZ9zsi
pH paper https://amzn.to/3OE39Uz
SS Tweezers https://amzn.to/47yZznp
Apron https://pinch-of-sci.myspreadshop.com/

🔊 This video is NOT sponsored. Some product links are affiliate links, meaning we will receive a small commission if you buy something.
Thank you for your support 🫶😺


🤓📚 References

Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen, Scribner 2004.

Stuart Farrimond, The Science of Cooking: Every question answered to perfect your cooking, Penguin, 2017.

https://onlinelibrary.wiley.com/doi/1...

Nutritional quality, phenolics, and antioxidant capacity of mung bean paste obtained from seeds soaked in sodium bicarbonate https://doi.org/10.1016/j.lwt.2018.07...
Electricity usage of a Stove Top https://energyusecalculator.com/elect...
Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris) https://doi.org/10.1016/0963-9969(92)...

Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins https://www.fda.gov/files/food/publis... p. 254-256

Do you have information about water hardness in the United States? https://www.usgs.gov/faqs/do-you-have...

Effect of soaking process on nutritional quality and protein solubility of some legume seeds
https://onlinelibrary.wiley.com/doi/1...