Other than Brewing > All Things Food

I discovered

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morticaixavier:

--- Quote from: euge on March 07, 2013, 02:37:10 PM ---I always do my chickpeas in the pressure-cooker, but the chickpeas have to soak for at least 24 hours with plenty of water changes. All my beans get the soak and rinse method. I've find that it cuts way down on the flatulence. And garbanzos are the most flatulent of the all the beans! I also rinse the can-liquor off- it makes for a fresher and tastier hummus.

--- End quote ---

there is that...

I guess growing up vegetarian you have a different threshold when it comes to 'too much' flatulence. :o

Jimmy K:

--- Quote from: euge on March 07, 2013, 02:37:10 PM ---I've find that it cuts way down on the flatulence.

--- End quote ---
Are you talking about the pressure cooker or the soak and rinse? Not that it matters much, we've never had that problem with them. Maybe it's because we use chickpeas instead of garbonzo beans.  ;)

euge:
The soak gets rid of much of the polysaccharides that cause farting.

And chickpeas are garbanzo beans. Same thing.

Jimmy K:

--- Quote from: euge on March 08, 2013, 07:44:12 AM ---And chickpeas are garbanzo beans. Same thing.

--- End quote ---
I know - hence the winkey face.

bwana:
Reading this thread is making me hungry!

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