How to Make Yummy and Creamy Brazil Nut Milk in Less than 8 Minutes

Those following an incomplete vegetarian or vegan diet, or avoiding wheat and/or other grains may need to take high quality selenium supplement . But according to some experts natural source like Brazil nut is the best option.

Brazil nut is a top source of copper, magnesium, phosphorus, essential fatty acids and selenium.

What is selenium good for in the body?

Brazil nut is the number one source of selenium a mineral with immune boosting and strong antioxidant properties.

Other health benefits include promoting heart health, supports proper growth, aids in energy production, increases muscle relaxation for improved blood flow, supports healthy bone formation, proper digestion, hormone balance, lowers LDL (bad) cholesterol, and increases HDL (good) cholesterol.

According to recent scientific research, selenium is crucial for the health and proper functioning of your immune system.

Higher levels of selenium may help boost the immune systems of people with HIV, influenza, tuberculosis, and hepatitis C.


Related Post: Ultimate List of Foods to Boost Immunity Quickly

HOMEMADE BRAZIL NUT MILK RECIPE

Try homemade brazil nut milk recipe

Brazil nuts make super delicious and creamy non-dairy milk.

Prepare ahead of time. Have all of your materials laid out where they need to be. This will keep things neat and easy.

You can customize your homemade Brazil nut milk by adding your choice of sweeteners or flavorings.


Yields 3½ to 4 Cups

INGREDIENTS:

1 cup Brazil nuts, soaked for 4 hours or overnight
2 to 3 pitted Medjool dates
¼-teaspoon salt
1½ teaspoon vanilla extract or the seeds of 1 vanilla bean, scraped
4 cups water

OPTIONAL SWEETENERS:

1-tablespoon maple syrup
1-tablespoon raw honey
½-teaspoon vanilla extract
1 Medjool date, pit removed
1 teaspoon ground vanilla beans


PREPARATION PROCEDURE:

1) Soak the Brazil nuts overnight. Use a 32-ounce (960 ml) mason jar or other suitable container for this, fill with regular tap water. The water should be in room temperature.

The tap water should be enough water to cover them, plus an extra inch or two. The nuts will enlarge slightly during the soaking process. In the morning, drain and rinse the nuts well.

2) The nuts have a relatively soft, buttery texture, so if you have a high-speed blender, you can skip the soaking step if you forget.

Using a high-speed blender, blend all ingredients until very smooth. Start out at a slow speed before working my way up to a higher one.

3) If you do not have a high-powered blender, you can use a regular blender. You will just need to make the milk in smaller batches—about ½ cup (65 g) of nuts to 1¾ cups (420 ml) of water at a time.

4) Create a large, double layer of cheesecloth or use high quality nut milk bag and hold it over a large bowl. Pour the Brazil nut milk through the nut milk bag let gravity do most of the work on its own.

It should take about 5 minutes or so for most of the milk liquid to end up in the bowl.

5) Gather nut milk bag in your hands and gently squeeze it. You will start to see a lot of milk liquid come out. Keep squeezing until you feel that all the liquid is gone.

6) Add your desired optional sweetener and then blend again for another 2 minutes.

7) Transfer the Brazil nut milk to an airtight container. It will keep in the fridge for about 3 days. Keep in the freezer for up to 2 months.

8) Dump the excess Brazil nuts pulp onto a parchment-lined baking sheet. It will be wet and clumpy. Use your fingers to break it up and spread it out on the baking sheet so that it dries out easily.

You can discard the nut pulp or use it in other Brazil nut pulp recipes. There are a number of uses for nut pulp like Brazil nut pancake, falafel hash brown.

Why do you need to soak your nuts?

To make your wife happy…! 😁 joke… joke! Brazil nuts will blend up more easily if you soak them in water first. Larger and harder nuts like Brazil nut tend to require more time.

To soak, simply place the raw Brazil nuts in a large container and add enough water to cover them 2 to 3 inches. After soaking, rinse the nuts in a colander and allow them to drain completely before blending.

HOMEMADE BRAZIL NUT MAKING QUICK TIPS

a) If you decide to add a natural sweetener to homemade Brazil nut recipe, start with ground vanilla beans, which make things taste sweeter without raising the sugar content.

b) Be sure to strain the Brazil nut milk before adding the sweetener.

c) If you add the sweetener too early in the making process, some of it will be caught in the nut milk bag, especially Medjool dates.

d) Add the Medjool dates once you have strained the mixture, and then blend everything again for another 2 minutes to make sure the ingredients are completely mixed.

e) Remember that if you use vanilla extract, you might be able to slightly taste the alcohol, since this recipe is not cooked.

f) Don’t be shook when you get your milk out of the fridge and find that it is separated. Shake well before using. Homemade Brazil nut milk does not have added emulsifiers, thickeners, or stabilizers to keep the concoction homogeneous.

g) Most homemade Brazil nut milks will last 3 days in the refrigerator, which should be ample of time if you use them regularly in coffee, cereal, and recipes.

Do not make in large batches because of short life span. Commercially produced nut milks to last longer because of added preservatives.


Somewhat Related Post: How to Age Healthy? - Learn Healthy Ageing in 6 Steps

HOW TO SELECT AND STORE BRAZIL NUTS?

Brazil Nuts Selection. Select raw Brazil nuts that are whole, brown, heavy, and not shriveled or damaged.

If you buy in bulk, be sure to choose new supplies. They should smell sweet and nutty, not sharp and bitter. Do not buy rancid nuts.

How to Store Brazil Nuts? Store Brazil nuts in an airtight container. In a cool, dry place away from sunlight.

Storing them in the refrigerator will increase its shelf life and help prevent them from going rancid.


Related Recipe:  How to Consume Virgin Coconut Oil Orally? Try Coconut Oil Smoothie Keto

HOW TO DRINK OR USE BRAZIL NUT MILK IN COOKING?

1) Drink Brazil nut milks straight, either warm or chilled.

2) Add homemade Brazil nut milk to your breakfast cereal.

3) Add homemade nut milks to coffee or tea. Your drinks will be creamy and delicious. Homemade nut milks made with a 1:2 ratio of solids to water froth particularly well.

4) Dunk your favorite cookies in homemade nut milk.

5) You can use homemade Brazil nut milk in cooking other dishes.

6) How to make vegan buttermilk using nut milk? It is easy to make your homemade vegan buttermilk.

Just stir 1 tablespoon of an acid (You can use fresh lemon juice or cider vinegar) into 1 cup of nut milk.

Leave it for about 10 minutes at room temperature before using.

You can substitute vegan buttermilk one-to-one for dairy buttermilk.

Vegan buttermilk adds a silky complex; slightly tangy flavor and softness to baked goods (just make sure to use a bit of baking soda in the recipe).

7) How to make vegan white or cream sauce? Start by melting vegan butter over medium heat in a saucepan.

Once the butter is melted, whisk in flour until mixed well with the butter, about 30 seconds.

Add homemade Brazil nut milk, and bring to a boil over medium-high heat. Reduce to a simmer, and cook, whisking, until thickened and smooth


Related Post: 12 BEST Whole Food Plant Based Diet Recipes Books

Homemade Brazil Nut Milk Nutrition

How much selenium in Brazil nut?

A single Brazil nut contains 68 to 91 micrograms (mcg) of selenium, meaning that just one nut per day can provide the daily-recommended adult allowance of 55 mcg.

In addition to selenium, Brazil nuts contain ample of protein, essential minerals, and healthful fats.

Serving Size: 1 cup, 54 Cal, 8% 1 gram Carbs,  85% 5 gram Fat, 8% 1 gram Protein

Carbs- 1 g
Dietary Fiber- 0 g
Sugar- 0 g
Fat- 5 g
Saturated- 1 g
Polyunsaturated- 1 g
Monounsaturated- 2 g
Trans- 0 g
Protein- 1 g
Sodium- 5 mg
Potassium- 54 mg
Cholesterol- 0 mg
Vitamin A   -- %
Vitamin C- 0 %
Calcium- 1 %
Iron- 1 %

Source: USDA, Percentages are based on a diet of 2000 calories a day.



REFERENCES:

Dina Cheney. 2015. The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks. Atria Books. ISBN-13: 978-1501103940. https://amzn.to/2XkHyaI

Kris Carr. 2015. Crazy Sexy Juice: 100+ Simple Juice, Smoothie & Nut Milk Recipes to Supercharge Your Health.  Hay House Inc. ASIN: B011AE5OYQ. https://amzn.to/2JO3QK2

Melissa King. 2015. DIY Nut Milks, Nut Butters, and More From Almonds to Walnuts. The Experiment. ISBN-13: 978-1615192304. https://amzn.to/3e9YU00

VIDEO- Professional Supplement Review - Brazil Nuts

How to Make Portuguese Kale Soup- Anthony Bourdain Cookbook Recipes

What are the health benefits of kale?

Kale is loaded with vitamin K. In addition to the benefits typical of the cruciferous vegetables, kale also provides a flavonoid called kaempferol that appears to decrease the risk of heart disease.

In one 8-year scientific study, kaempferol, in combination with the flavonoids quercetin and myricetin, reduced the risk of pancreatic cancer by 23 percent.

Kale is full of antioxidant vitamins A and C, as well as numerous carotenoids, including beta-carotene, lutein, and zeaxanthin. These compounds help protect vision and lower the risk of cataracts and age-related macular degeneration.

It is also an excellent source of B vitamins, including thiamine, riboflavin, and B6, and the minerals calcium and iron.

What are Side Effects of Eating Kale Too Much?

Kale is one of a small number of foods that contain measurable amounts of oxalates, so over-eating can cause problems for those with kidney disease, rheumatoid arthritis, vulvar pain, gout, or other conditions that may require a low-oxalate diet.

How to Make Portuguese Kale Soup- (Sopa de Couve com Chouriço)

Another Provincetown classic inspired by the late Howard Mitcham, an unpretentious, brilliant Cape Cod cook and writer whose Provincetown Seafood Cookbook is an out-of-print treasure worth snatching up at any price. Mitcham used white pea beans, better known as navy beans, in his version.

Kale Soup is very popular Portuguese dish, but it is often mistaken for Caldo Verde soup. 

There are many variations of this recipe. Some cooks add red beans, white beans, chick peas or even pasta. If you prefer a thicker style broth, let the soup cook for at least one hour on simmer for the vegetables to dissolve creating a thicker soup.

In this recipe, kidney beans were used. If you don’t like kale you can substitute using collard greens.

Serves 8 to 10

INGREDIENTS:

1½ cups dried red kidney beans
1 large ham hock or comparable soup bone, cut into pieces to allow the marrow to escape into the broth
3 to 4 quarts Dark Universal Stock (refer to stock recipe below); you can substitute your own favorite stock or buy a commercial brand
½ pound Portuguese chouriço sausage, cut into ¼-inch-thick slices
1 pound linguiça sausage, cut into ¼-inch-thick slices
2 bunches curly kale, center stem removed and discarded, leaves washed and coarsely chopped
4 large or 5 medium waxy potatoes, peeled and cut into large dice
Red pepper flakes to taste
1 tablespoon sherry vinegar
Salt and freshly ground black pepper to taste

COOKING DIRECTIONS:

1) In a large, heavy-bottom stockpot, soak the kidney beans for 12 hours in plenty of cold water, or cover the dry beans with 4 cups of water and bring to a rapid boil. Cover the pot, remove from the heat, and let sit for 90 minutes undisturbed. Drain.

2) In a clean stockpot, combine the soaked and/or cooked and drained beans and the ham hock and cover with the stock. Add 1 quart water. Bring to a boil, then reduce to a simmer and cook for 1 hour, using a slotted spoon or ladle to skim off and discard any scum that rises to the surface. 

3) Add the chouriço, linguiça, and kale, and simmer for another hour. 

4) Add the potatoes, pepper flakes, and vinegar, and season to taste with salt and pepper. Simmer for at least another hour, adding more stock or water as needed to keep all the ingredients submerged. The longer the soup simmers, the better the flavor; Howard Mitcham calls for a minimum of 5 hours.

Try Other Healthy Kale Recipes:

a) How to Prepare Kale Chips Easily? Best Kale Chips Recipes

b) How to Eat Kale? Try These 15 Fast and Simple Kale Salad Recipes

Kale Calorie Counter: Kale Soup

Kale Nutritional Composition. One-half cup of cooked, chopped kale provides 21 calories, 3.7 g carbohydrate, 1.2 g protein, 0.3 g fat, 1.3 g dietary fiber, 4810 IU vitamin A, 27 mg vitamin C, 9 mcg folic acid, 148 mg potassium, 15 mg sodium, 18 mg phosphorus, 47 mg calcium, and 12 mg magnesium.

How to Buy Fresh Kale?

While several varieties of kale are grown in Portugal, the most popular, and the only one used in caldo verde or sopa de couve, is couve galega. The leaves are ideal for cutting into the whisker-thin shavings for the soup.

a) Fresh kale should have firm, very dark green leaves with no brown or dry spots. Smaller leaves will be less tough and strong-flavored than large ones. 

b) Don’t wash kale before storing it in the fridge. It will keep for a few days, though the flavor becomes more bitter the longer it is stored. 

c) For a less bitter experience, trim away not only the stems but the central vein on each leaf.

d) Fresh kale is available at farmer’s markets in the eastern United States near the end of summer and through the winter in California.

e) Kale, mustard greens, collard greens, Swiss chard, and dandelion greens can all be used more or less interchangeably in recipes. 

How to Make Dark Universal Stock (Anthony Bourdain Recipes)

This is one of Anthony Bourdain’s recipes from Appetites: A Cookbook. 

You can also download his other best-selling book, click here now to get a complimentary copy before the promo is gone… Kitchen Confidential: Adventures in the Culinary Underbelly.

Veal bones are good. Stock and demi-glace made from roasted veal bones are even savory. 

Veal stock made from unroasted bones (which they claim is less bitter), or “demi-glace” made from roasted chicken bones. Chicken bones are certainly easier to come by.

What follows is a perfectly serviceable recipe for universal stock. I encourage you to load your freezer with small containers of it.

It’s as versatile as a blank canvas—a perfect background waiting for you to fill.

As a rule of thumb, you will be reducing this stock with red wine, straining it through a fine-mesh sieve, and infusing or garnishing with appropriate elements depending on the main ingredient.

If, for instance, you’re making a sauce later for lamb, you can jack it with lamb flavor by reducing it with roasted lamb scraps, perhaps some rosemary and garlic, and some red wine. For a duck sauce, throw in some duck bones, heads, and/or feet if you have them, plus some bay leaves and maybe an orange rind. 

Nicely browned turkey bones and a sprig each of sage, rosemary, and thyme will customize it for turkey gravy, and pork bones, pig ears, and red wine or beer will do the job for a porky sauce.

Makes about 6 quarts

INGREDIENTS:

2 tablespoons canola oil or coconut oil
4 pounds chicken bones or as many as will fit into a large heavy-bottom stockpot
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 large white onions, peeled and coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 ribs celery, coarsely chopped
4 sprigs fresh thyme
4 sprigs fresh parsley
3 bay leaves
1 teaspoon whole black peppercorns

COOKING DIRECTIONS:

1) Preheat the oven to 400°F. Oil 2 large roasting pans.

2) In one of the pans, toss together the chicken bones with the tomato paste and flour to more or less evenly coat. Arrange them in an even layer and roast in the oven, turning and stirring the contents occasionally to keep bones from scorching, until the bones are browned, about 60 minutes.

3) While the bones roast, in the second pan, combine the onions, carrots, and celery and roast them as well, stirring regularly, until they are browned, about 30 minutes.

4) Transfer the bones and vegetables, but not any grease or other pan residue, to a large, heavy-bottom stockpot and fill the pot with cold water. Add the thyme, parsley, bay leaves, and peppercorns and bring the mixture to a high simmer, keeping vigilant in the last few minutes and reducing the heat to a low simmer before the mixture boils. 

5) Let simmer for at least 6 hours—better to let it go for 8 or 10—and use a ladle to skim off and discard the foam and oil as it rises to the top. There is no need to stir the stock as it simmers.

6) Remove the pot from the heat. Remove as many bones as you can with tongs, and discard them. Set up a sieve over a bowl or second stockpot—you may need to recruit a helper for this part, as you do not want to slip and lose everything you have just worked for—and carefully strain the stock, either by pouring it or ladling it through the sieve. Repeat the straining process a few times, until you are satisfied with the clarity of your stock. 

7) Transfer the stock carefully to storage containers, and chill in the refrigerator. 

8) Store in the refrigerator for up to 4 days and up to 3 months in the freezer.

If You Like Soups, Just Try One of These Easy and SavorySoup Recipes You Will Not be Disappointed: 

a) Creamy Broccoli- Parmesan Soup - The Food Lab Recipes

b) Sansa Stark's Favorite?: Dorne Lemon-Egg Soup- Game of Thrones Food Recipes

c) Awesome Egg and Lemon Soup- Soupa Avgolemono- Greek Food Recipes

d) Easy Vegetarian Lentil Soup Recipe- (Crock Pot Optional)

e) Healthy Vegan Leek Soup Modern Recipe- Game of Thrones Food Recipes

f) Gourmet Adzuki Bean Soup- Healthy Recipes



REFERENCES:

Anthony Bourdain and Laurie Woolever. 2016. Appetites: A Cookbook. Ecco. ISBN-13: 978-0062409959

Deborah A. Klein. 2009. The 200 Super Foods That Will Save Your Life: A Complete Program to Live Younger and Longer. McGraw-Hill Education. ISBN-10: 0071625755

How to Cook Barley in JUST 15 Minutes? 10 FAST, EASY and YUMMY Recipes

Barley is actually one of the oldest consumed grains in the world. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago.

Barley is a source of fermentable material for favorite beer brand and some distilled beverages, and as an ingredient of various health foods you might be taking now. It is used in yummy soups and stews, and in barley bread of different countries.


What are the benefits of barley?

Barley is considered a low glycemic index food.

Barley's fiber, potassium, folate, and vitamin B6 content, coupled with its lack of cholesterol, all support a healthy heart. Barley is an excellent source of dietary fiber, which helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.

Barley can rapidly improve people's health by reducing blood sugar levels and the risk for diabetes, a recent scientific research shows.

Plant sources of protein, such as barley and lentils, do not contain all of the essential amino acids, but when they are combined they do add up to a complete protein source. It is a famous food among body builders and athletes.


What are the types of barley?

1) Pearl Barley (not a whole grain) - Most of the barley found in the typical supermarket or Amazon.com is pearl barley.

Pearl barley (or pearled barley) is dehulled barley which has been steam processed further to remove the bran. It may be polished, a process known as "pearling". Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits.

The thorough milling, however, shortens the grain’s cooking time considerably. Pearl barley has a delicate nutlike taste that readily absorbs the flavors of its companion ingredients in soups, salads, and side dishes.

2) Hulled Barley or Dehulled Barley (whole grain) - Hulled barley (or covered barley) is eaten after removing the inedible, fibrous, outer hull. Once removed, it is called dehulled barley (or pot barley or scotch barley). Considered a whole grain, dehulled barley still has its bran and germ, making it a nutritious and popular health food.

Hulled barley is rich in dietary fiber. It also contains more iron and trace minerals than pearl barley, and more than four times the thiamin. The grains are brown, and they take longer to cook than pearl barley. Hulled barley has a pronounced flavor, which makes it an appealing ingredient in delicious, country-style soups and stews.

3) Barley Pasta - Barley pasta is one of the many pasta varieties available on the market.

4) Flakes or Flaked Barley - This is like rolled oatmeal. They are usually cooked and offered as a hot cereal, but they can also be mixed into muesli and baked goods. Barley flakes cook faster, because they’ve been lightly steamed and because of their greater surface area.

5) Barley Grits - Barley grits are barley grains that have been toasted and then cracked. They can be cooked and served in place of rice or breakfast cereal. Grits from hulled or hulless barley are whole grain, but grits created by cutting up pearl barley are not considered whole grain.

6) Pot Barley or Scotch Barley - A less-refined version than pearl barley. Pot barley is milled just three times, so that part of the bran layer is intact. It is typically added to soups and stews. Although more and more supermarkets carry this form, it is most likely to be found in your favorite health food stores.

7) Quick Pearl Barley (not a whole grain) or Quick-Cooking Barley - Sometimes sold as instant barley. Quick barley is a type of barley flake that cooks in about 10 minutes, because it has been partially cooked and dried during the flake-rolling process.

8) Barley Flour - Barley flour is utilized in baked goods and as a thickener for stews, soups and gravies.

9) Unhulled Barley - Whole barley grains in their tough outer husk are a bit labor intensive to hull, but are great for making barley sprouts.

This is what barley looks like as it grows in the field. Most barley is what’s called “covered barley,” which means it has a tough, inedible outer hull around the barley kernel. This covering must be removed before the barley can be eaten.


How to Cook Barley?

Check out the 10 best barley recipes I found on best-selling cookbooks out there:


1)

When hot, add the mushrooms and carrots and cook, stirring occasionally, until they begin to brown, about 10 minutes. Add the barley and continue to cook, stirring frequently, until it begins to brown, about 5 minutes; sprinkle with a little salt and pepper.
(view in Google Books)

from How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food by Mark Bittman


2)

Bring 4 quarts water to boil in large pot. Add barley and 1 tablespoon salt and cook until tender, 20 to 25 minutes; drain and transfer to large bowl.
(view in Google Books)

from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America's Test Kitchen


3)

Make iT: Place the barley and 2 cups water in a covered pot and bring to a boil, then reduce the heat and simmer for 25 minutes. When the water is absorbed, place the barley in a bowl in the refrigerator and chill.
(view in Google Books)

from The Happiness Diet: A Nutritional Prescription for a Sharp Brain, Balanced Mood, and Lean, Energized Body by Tyler G. Graham, Drew Ramsey


4)

Spread the barley on a rimmed sheet pan and toast in the oven until golden brown, about 15 minutes. Transfer the barley to a medium saucepan, add 470 g of the water, cover, and bring to a boil over high heat. Lower the heat to a simmer and cook until almost all of the water is absorbed, about 30 minutes.
(view in Google Books)

from New German Cooking: Recipes for Classics Revisited by Jeremy and Jessica Nolen, Drew Lazor, Jason Varney


5)

Fill a medium saucepan with water (at least 3 cups; more is OK) and bring to a boil. Add the barley and cook at a gentle boil over medium heat for 40 to 45 minutes, or until
(view in Google Books)

from The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen


6)

...the barley in a large Dutch oven or soup pot, add enough water to cover by a solid 3 inches, and bring the water to a boil. Reduce the heat to maintain a simmer and cook the barley, uncovered, until tender, about 35 minutes, give or take 15 minutes, as whole-grain barley can be a little unpredictable. Drain the barley.
(view in Google Books)

from The Fire of Peru: Recipes and Stories from My Peruvian Kitchen by Ricardo Zarate, Jenn Garbee


7)

Rinse the pearl barley in a colander to release some of the surface starch. Place the barley in a small saucepan, cover with water by 2 inches, and bring to a boil. Reduce the heat to a simmer and cook until tender, about 35 minutes.
(view in Google Books)

from Cooking in Ancient Civilizations by Cathy K. Kaufman


8)

...salt to taste (the amount of salt needed depends on the saltiness of your stock). Bring to a boil over high heat, then reduce the heat to low, cover, and cook, stirring occasionally, until the barley is tender and most of the stock is absorbed, about 45 minutes. About halfway through the cooking time, stir in the kale.
(view in Google Books)

from Vegan on the Cheap: Great Recipes and Simple Strategies That Save You Time and Money by Robin Robertson


9)

Meanwhile, bring 2 cups water to boil in small saucepan. Stir in barley and ¼ teaspoon salt and cook until barley is tender, 20 to 25 minutes; drain and set aside. Wipe saucepan dry.
(view in Google Books)

from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make by America's Test Kitchen


10)

Stir in 6 cups cold water, and mix it well. Bring the barley mixture to a boil on the high heat. Once it starts boiling, lower the heat to the low setting and mix the mixture.
(view in Google Books)

from Ukrainian Cuisine with an American Touch and Ingredients by Nadejda Reilly


Related Youtube Video (Don’t click and watch this video if you are busy. Just bookmark this page and comeback later): How to Cook Barley in 15 minutes!




OTHER REFERENCES:

Maria del Mar Gomez. 2015. The Modern Juicer: 52 Dairy-Free Drink Recipes Using Rice, Oats, Barley, Soy, and Vegetables. Skyhorse Publishing. ISBN-13: 978-1632204899

Maria Speck. 2011. Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More. Ten Speed Press. ISBN-13: 978-1580083546

Pat Inglis and Linda Whitworth. 2014. Go Barley_ Modern Recipes for an Ancient Grain. TouchWood Editions. ASIN: B00HUBWC62

Yoshihide Hagiuara. 1985. Green Barley Essence: The Ideal Fast Food. Keats Pub. ISBN-10: 0879834188

How to Cook Beans Fast and Delicious?

Key Points:

a) Brining
b) Cooking with salt
c) pH level

One factor that affects the cooking rate of beans is the pH level. Acidic environments tend to cause beans to seize up—which is why, for example, Boston baked beans, cooked in acidic molasses and tomato, can take as long as overnight to soften properly. Brining the beans in saltwater mitigates this effect to some degree, but the only way to be sure that your beans will cook properly in acidic stews (like, say, chili) is to soften them separately and add them to the pot later on.

What Happens if You Do not Soak Beans Before Cooking?

It will take too long to cook. When boiled the beans will burst into smaller pieces with hard or tough bean skin. I will result into a mushy and starchy mixture.


Related Blog Post: Are you into authentic paleo diet or healthy lifestyle? Spare a few minutes and get more information about the best vegetarian cookbooks available (James Beard Award Winners). Please click here NOW… Best Vegetarian Diet Cookbooks of All Time- 2017.


Why You Should BRINE the Beans and Not Just Soak Them?

Dried beans defy most of the rules of cooking. For something so small, they sure do require a lot of cooking. While the active work is minimal, it can be frustrating when a considerable investment of time yields subpar results. You want beans to be creamy, with soft skins. However, often the skins are still tough despite hours of cooking. Worse, the beans have exploded and formed a starchy mass. What to do? Professional chefs recommend (1) brining the beans ahead of time, and then (2) cooking them with salt, or a salty ingredient such as chicken broth, pancetta, or Parmesan if you prefer it.

How to brine beans? Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add dried beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

The Science behind Brining Beans

Beans with tough skins have a tendency to burst in the process of cooking, spilling their starchy innards into the pot and finishing with a sticky, unappealing texture.

Salting beans can help quickly tenderize their skins, preventing blowouts or bursting while cooking, which is the key to beans that cook up creamy rather than starchy.

Magnesium and calcium, two ions found in bean skins that act kind of like buttresses, supporting the skins’ cell structure and keeping them firm. Because calcium and magnesium ions form links between pectin molecules, they are responsible for creating strong cells that are tightly bound together. During soaking, the sodium ions will filter only partway into the beans, so their greatest effect is on the cells in the outermost part of the beans.

If you soak beans in salted water overnight, the sodium ions will react with the calcium and magnesium, leaving you with skins that soften at the same rate as the beans’ interiors.

If you really want speed, the most efficient and effective to cook beans fast and easy is by using an electric pressure cooker. Food preparation for your family has never been this easy. Check the best electric pressure cooker on the market today rated highly by thousands of satisfied customers. Click the link here now… 8 Best Electric Pressure Cooker.

Bookmark it! Share it with your friends they might not know it yet. Please share and look cool! :-)


References:


J. Kenji López-Alt. 2015. The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. ISBN-13: 978-0393081084

The Editors of America's Test Kitchen and Guy Crosby Ph.D. 2012. The Science of Good Cooking (Cook's Illustrated Cookbooks), First Edition. Cook's Illustrated. ISBN-13: 978-1933615981



Related Cooking Video: Best Method for Cooking Dried Beans