Red beans and rice Southern U. S. style
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Date: 2021-03-28
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Comments and reviews: 10
Atalay
well, just to provide an opinion, there is no normative objective standard of the diversity of microbiome one should have. The composition highly depends on the diet, environment, exercise, age, climate, immune system and so many other local things and this is the reason that it is highly resistant to disturbances, as long as they are not persistent, such it is the case for the listed above.
There is a lot of subjectivity included in microbiome composition, there are only a handful of strongly-linked diseased states. Also, there is not a clearly defined healthy state. Only Fecal Microbiota Transfer (FMT) was able to modify microbiome persistently, yet it was seen that the microbiome reverts itself to its previous state. This is the reason that FMT is used as the primary therapy only for certain infections, but for other physiological conditions, such as cancer or even Inflammatory Bowel Disease there are only clinical trials being conducted. So I would suggest, yet I am only a senior undergraduate student, not to interfere with gut microbiome but just getting it checked since it can be indicative of few serious cases.
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well, just to provide an opinion, there is no normative objective standard of the diversity of microbiome one should have. The composition highly depends on the diet, environment, exercise, age, climate, immune system and so many other local things and this is the reason that it is highly resistant to disturbances, as long as they are not persistent, such it is the case for the listed above.
There is a lot of subjectivity included in microbiome composition, there are only a handful of strongly-linked diseased states. Also, there is not a clearly defined healthy state. Only Fecal Microbiota Transfer (FMT) was able to modify microbiome persistently, yet it was seen that the microbiome reverts itself to its previous state. This is the reason that FMT is used as the primary therapy only for certain infections, but for other physiological conditions, such as cancer or even Inflammatory Bowel Disease there are only clinical trials being conducted. So I would suggest, yet I am only a senior undergraduate student, not to interfere with gut microbiome but just getting it checked since it can be indicative of few serious cases.
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Noam
My mom and grandma use a pressure cooker for bean recipes, like Greek bean soup (Fasoladha, since beans cook way quicker in a pressure cooker. How can I adapt this recipe to use a pressure cooker? I made the Cuban style black beans and rice from the older video, it turned out very delicious but it took forever, but I'm afraid that the beans will burn in a pressure cooker since I can t scrape the bottom. Thanks!
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My mom and grandma use a pressure cooker for bean recipes, like Greek bean soup (Fasoladha, since beans cook way quicker in a pressure cooker. How can I adapt this recipe to use a pressure cooker? I made the Cuban style black beans and rice from the older video, it turned out very delicious but it took forever, but I'm afraid that the beans will burn in a pressure cooker since I can t scrape the bottom. Thanks!
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al
I soak my beans at room temperature until they start to bubble then rinse them and soak them in the fridge for a day or more.
The mild fermentation and extra rinsing and soaking eliminates the phytates in legumes and I think it makes the fiber more digestible.
Sometimes beans prepared this way don't even produce any gas.
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I soak my beans at room temperature until they start to bubble then rinse them and soak them in the fridge for a day or more.
The mild fermentation and extra rinsing and soaking eliminates the phytates in legumes and I think it makes the fiber more digestible.
Sometimes beans prepared this way don't even produce any gas.
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TheMovingEye
Dumping the water is really important to make the beans easier to digest. You should throw away the first cooking water once it gets to a quick boil. It's so ingrained in Balkan culture that they even make jokes about people not doing that XD
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Dumping the water is really important to make the beans easier to digest. You should throw away the first cooking water once it gets to a quick boil. It's so ingrained in Balkan culture that they even make jokes about people not doing that XD
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Darth
soaking the beans in water thats been boiled releases the oligosaccharides, which is the hardest starch for your body to break down and causes bloating. sidebar My grandma thickens her 15 bean soup gravy with Pancake mix, its AWESOME.
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soaking the beans in water thats been boiled releases the oligosaccharides, which is the hardest starch for your body to break down and causes bloating. sidebar My grandma thickens her 15 bean soup gravy with Pancake mix, its AWESOME.
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Paco
The salty presoak/rinse/cook with a little more salt method works beautifully. The salt helps to break down the skins and softens them. This also allows cooking water quicker access to the interior, hence creamier texture.
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The salty presoak/rinse/cook with a little more salt method works beautifully. The salt helps to break down the skins and softens them. This also allows cooking water quicker access to the interior, hence creamier texture.
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Rick
Me: Wait, sugar and vinegar? He's not using wine for sweetness and acidity?
Me, later: Ah he doesn't want to put the acid in until very late, and that late it would still taste alcoholic.
Is this about right?
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Me: Wait, sugar and vinegar? He's not using wine for sweetness and acidity?
Me, later: Ah he doesn't want to put the acid in until very late, and that late it would still taste alcoholic.
Is this about right?
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Grant
This also works wonderfully with canned red beans. Just drain and rinse them well. For a creamier texture, I use a potato masher to break up some of the beans. My texture comes from andouille sausage.
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This also works wonderfully with canned red beans. Just drain and rinse them well. For a creamier texture, I use a potato masher to break up some of the beans. My texture comes from andouille sausage.
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Mister
So on your black bean recipe (a favorite of mine, thanks) you add the vinegar in at the beginning. Have you changed your mind of this or do you cook these two recipes differently for a reason?
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So on your black bean recipe (a favorite of mine, thanks) you add the vinegar in at the beginning. Have you changed your mind of this or do you cook these two recipes differently for a reason?
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Johnny
But I have to know if we actually have to soak the beans. I ve been cooking without soaking for years. That s how they taught me in Mexico. I wish I knew if soaking is actually better.
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But I have to know if we actually have to soak the beans. I ve been cooking without soaking for years. That s how they taught me in Mexico. I wish I knew if soaking is actually better.
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