Comments on: Pressure Cooking 101: Cooking Beans, Rice, and Wheat Berries http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes Take advantage of my FREE food storage recipes, handouts, videos, classes, product reviews-and MORE! Thu, 09 Feb 2012 03:26:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Sharonsfotos http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-12780 Sharonsfotos Wed, 14 Sep 2011 01:01:00 +0000 http://everydayfoodstorage.net/?p=4746#comment-12780 I wanted to cook dry white beans in my new Wolfgang Puck electric pressure cooker so I watched your video. However, I wasn't sure how many cups of beans you had prepared in your video so I decided to cook 4 cups of dry beans. I added 8 cups of water then set the timer for about 22-23 minutes. They were cooked perfectly! THANK YOU for providing the video!  Regards, Sharon I wanted to cook dry white beans in my new Wolfgang Puck electric pressure cooker so I watched your video. However, I wasn’t sure how many cups of beans you had prepared in your video so I decided to cook 4 cups of dry beans. I added 8 cups of water then set the timer for about 22-23 minutes. They were cooked perfectly! THANK YOU for providing the video! 

Regards, Sharon

]]> By: Gregory Sparkle http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-12759 Gregory Sparkle Thu, 08 Sep 2011 07:57:00 +0000 http://everydayfoodstorage.net/?p=4746#comment-12759 The FDA recommends soaking for five hours and rinsing. Rinsing is good but not enough. Boiling for ten minutes breaks down the poisons like phytohaemagglutinin. The danger lies in using a slow cooker because it isn't hot enough to boil food. Search on "kidney bean poisoning" to find more information. Search "kidney bean poisoning FDA" to find FDA webpage on bean poisoning. This precaution applies to eating raw green beans too. The FDA recommends soaking for five hours and rinsing. Rinsing is good but not enough. Boiling for ten minutes breaks down the poisons like phytohaemagglutinin. The danger lies in using a slow cooker because it isn’t hot enough to boil food. Search on “kidney bean poisoning” to find more information. Search “kidney bean poisoning FDA” to find FDA webpage on bean poisoning. This precaution applies to eating raw green beans too.

]]> By: Gregory Sparkle http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-12755 Gregory Sparkle Thu, 08 Sep 2011 00:03:00 +0000 http://everydayfoodstorage.net/?p=4746#comment-12755 Yeap. Many products were very dangerous, fifty years ago. But, a lot  has changed since then. Today's cars have air bags, seat belts, padded dashboards, side view mirrors and safety glass. And today all pressure cookers many safety features. Throw out your mother's pressure cooker and buy any modern one. Yeap. Many products were very dangerous, fifty years ago. But, a lot  has changed since then. Today’s cars have air bags, seat belts, padded dashboards, side view mirrors and safety glass. And today all pressure cookers many safety features. Throw out your mother’s pressure cooker and buy any modern one.

]]> By: Gregory Sparkle http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-12754 Gregory Sparkle Wed, 07 Sep 2011 23:55:00 +0000 http://everydayfoodstorage.net/?p=4746#comment-12754 Really old pressure cookers from decades ago didn't have safety features. Modern stove top pressure cookers have a lot more safety features than you think. They have the  now have interlocks so that they can't be opened while under pressure. They have blow out plugs to release pressure if the normal regulator gets clogged. The main seal is big and soft enough to blow out before the lid explodes. You always have to be careful no matter what you do in the kitchen. You just have to drive out the air before putting on the weight. You have to adjust the heat so that almost no steam escapes during cooking. You must use oil to suppress foam. Remember to run to the shower and rinse with cold water, clothes and all,  in case of any fire or explosion in the kitchen. Then dial 911. Really old pressure cookers from decades ago didn’t have safety features. Modern stove top pressure cookers have a lot more safety features than you think. They have the  now have interlocks so that they can’t be opened while under pressure. They have blow out plugs to release pressure if the normal regulator gets clogged. The main seal is big and soft enough to blow out before the lid explodes. You always have to be careful no matter what you do in the kitchen. You just have to drive out the air before putting on the weight. You have to adjust the heat so that almost no steam escapes during cooking. You must use oil to suppress foam. Remember to run to the shower and rinse with cold water, clothes and all,  in case of any fire or explosion in the kitchen. Then dial 911.

]]> By: Holly Chason http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-7150 Holly Chason Thu, 15 Jul 2010 03:00:43 +0000 http://everydayfoodstorage.net/?p=4746#comment-7150 Dried bean are not poisonous. The soaking is to rehydrate the bean for cooking purposes. However even if you don't soak them you should wash them off. The process to dry bean does not allow them to be washed before packaging ( would create mold or sprouting) so they are often dirty. Dried bean are not poisonous. The soaking is to rehydrate the bean for cooking purposes. However even if you don't soak them you should wash them off. The process to dry bean does not allow them to be washed before packaging ( would create mold or sprouting) so they are often dirty.

]]> By: Holly Chason http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-7149 Holly Chason Thu, 15 Jul 2010 02:52:40 +0000 http://everydayfoodstorage.net/?p=4746#comment-7149 One of my most vivid memories from my early teen years is the sonic boom sound, that the pressure cooker my dad had left cooking beans, made when the top flew into the ceiling. lol My parents loved their pressure cooker. I had no idea how long a roast really took in an oven. My dad fell asleep while cooking the beans. The whole kitchen looked like a volcano of beans had erupted. It took forever to clean up. My mother to this day still, mentions how much easier life was before he ruined the pressure cooker. <br>I myself decided it was just too dangerous to own one. After watching your posts (PS I love them, you are one of the only reasons I log in to youtube) I am gonna buy one. One of my most vivid memories from my early teen years is the sonic boom sound, that the pressure cooker my dad had left cooking beans, made when the top flew into the ceiling. lol My parents loved their pressure cooker. I had no idea how long a roast really took in an oven. My dad fell asleep while cooking the beans. The whole kitchen looked like a volcano of beans had erupted. It took forever to clean up. My mother to this day still, mentions how much easier life was before he ruined the pressure cooker.
I myself decided it was just too dangerous to own one. After watching your posts (PS I love them, you are one of the only reasons I log in to youtube) I am gonna buy one.

]]> By: eatfoodstorage http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-7122 eatfoodstorage Sat, 26 Jun 2010 07:41:49 +0000 http://everydayfoodstorage.net/?p=4746#comment-7122 try not soaking them try not soaking them

]]> By: Katrall http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-7121 Katrall Fri, 25 Jun 2010 23:14:04 +0000 http://everydayfoodstorage.net/?p=4746#comment-7121 I FINALLY made beans in my pressure cooker yesterday. They turned out great. However, my pressure cooker book said that it was best to soak them first - either the long or the quick soak method but long method was best. It also said to cook the black beans for 10-12 minutes. I only cooked mine for 10 and then let them naturally release pressure. They taste great but they seem a bit overcooked - a little soft and easily split open or mashed with trying to scoop them with a spoon. Any suggestions? I FINALLY made beans in my pressure cooker yesterday. They turned out great. However, my pressure cooker book said that it was best to soak them first – either the long or the quick soak method but long method was best. It also said to cook the black beans for 10-12 minutes. I only cooked mine for 10 and then let them naturally release pressure. They taste great but they seem a bit overcooked – a little soft and easily split open or mashed with trying to scoop them with a spoon. Any suggestions?

]]> By: eatfoodstorage http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-7103 eatfoodstorage Sat, 12 Jun 2010 19:27:12 +0000 http://everydayfoodstorage.net/?p=4746#comment-7103 They are white navy beans. They are white navy beans.

]]> By: Cheryl http://everydayfoodstorage.net/2010/04/28/pressure-cooking-101-cooking-beans-rice-and-wheat-berries/food-storage-recipes#comment-7101 Cheryl Sat, 12 Jun 2010 07:37:27 +0000 http://everydayfoodstorage.net/?p=4746#comment-7101 What type of beans do you use, I see that they are white, but are they kidney beans? What type of beans do you use, I see that they are white, but are they kidney beans?

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