Carla Makes Beans From the Test Kitchen Bon Apptit
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Date: 2020-01-07
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Comments and reviews: 10
Uwe Schroeder
Beans contain high levels of complex sugars and a lot of fiber both of which your body has a hard time breaking down. Your gut bacteria are responsible for that and it explains why some people don't get gassy and others are the proverbial gas balloon. If you eat a lot of fiber and indigestible carbohydrates chances are you have the right mix of gut bacteria to deal with any bean recipe. If you're like my wife, you throw one bean into the pot and you'll happily open that window in freezing temperatures. On a note: I find it interesting - not exactly in a good way - that a professional chef doesn't seem to know why an emulsion forms chemically. BTW: a little hint: go buy yourself some powdered lanolin (healthfood store in the supplement aisle. That stuff is great to rescue a broken emulsion. Just sprinkle some in, whisk and your emulsion is healthy again.
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Beans contain high levels of complex sugars and a lot of fiber both of which your body has a hard time breaking down. Your gut bacteria are responsible for that and it explains why some people don't get gassy and others are the proverbial gas balloon. If you eat a lot of fiber and indigestible carbohydrates chances are you have the right mix of gut bacteria to deal with any bean recipe. If you're like my wife, you throw one bean into the pot and you'll happily open that window in freezing temperatures. On a note: I find it interesting - not exactly in a good way - that a professional chef doesn't seem to know why an emulsion forms chemically. BTW: a little hint: go buy yourself some powdered lanolin (healthfood store in the supplement aisle. That stuff is great to rescue a broken emulsion. Just sprinkle some in, whisk and your emulsion is healthy again.
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David Valian
When I saw that it was just beans in the title I thought what kind of recipe is there for beans that isnt what we all know and obviously Carla went beyond my expectations. I thought this was going to be a process, but she made it a whole journey. And I literally could not be more thankful for seeing this video because this literally changed the whole ideology of beans in cooking for me. Like, having beans that arent refried, undercooked and crunchy, or that turn into pure paste just to be tossed into a burrito or salad, thats A-MA-ZING
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When I saw that it was just beans in the title I thought what kind of recipe is there for beans that isnt what we all know and obviously Carla went beyond my expectations. I thought this was going to be a process, but she made it a whole journey. And I literally could not be more thankful for seeing this video because this literally changed the whole ideology of beans in cooking for me. Like, having beans that arent refried, undercooked and crunchy, or that turn into pure paste just to be tossed into a burrito or salad, thats A-MA-ZING
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Ron Labhart
I love Carla and I love beans, and I'm sure hers are lovely, but I find them so much better when the beans start to break up and release some starch into the cooking liquid. I always find it weird when people are super concerned with keeping the beans whole with unbroken skins. Maybe if you're going to be draining them and putting them in a salad, but not for bean soup To me it would be like having al dente potatoes.
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I love Carla and I love beans, and I'm sure hers are lovely, but I find them so much better when the beans start to break up and release some starch into the cooking liquid. I always find it weird when people are super concerned with keeping the beans whole with unbroken skins. Maybe if you're going to be draining them and putting them in a salad, but not for bean soup To me it would be like having al dente potatoes.
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Seppia
I literally just watched Carla make beans for 20 minutes. I have been THOROUGHLY entertained (she was on fire for this one) and I have a newfound interest in. BEANS that I'd never had before. she made something so seemingly mundane and boring seem so fun and fascinating. the art of a true virtuoso in the kitchen. also she's funny as all-get-out. I'm sure she could make reading a phone book fascinating and hilarious.
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I literally just watched Carla make beans for 20 minutes. I have been THOROUGHLY entertained (she was on fire for this one) and I have a newfound interest in. BEANS that I'd never had before. she made something so seemingly mundane and boring seem so fun and fascinating. the art of a true virtuoso in the kitchen. also she's funny as all-get-out. I'm sure she could make reading a phone book fascinating and hilarious.
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Surishta
I always find it weird when non-asian people boil pulses in an open pan. Why don't you just use a pressure cooker? A pressure cooker at Ikea costs around 50 US and does the job in a third of the time Just saying: people have been cooking pulses for a long time and found better and quicker ways to cook them
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I always find it weird when non-asian people boil pulses in an open pan. Why don't you just use a pressure cooker? A pressure cooker at Ikea costs around 50 US and does the job in a third of the time Just saying: people have been cooking pulses for a long time and found better and quicker ways to cook them
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La Vie est Un Songe
So, I used kidney beans to make Ghormeh Sabzi a while back. I soaked it overnight and was perfect. Months later I tried to used the rest of the bag of beans (dry of course) and have them soaking but the skin is coming off as soon I put it in to soak. Does this mean that they're bad?
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So, I used kidney beans to make Ghormeh Sabzi a while back. I soaked it overnight and was perfect. Months later I tried to used the rest of the bag of beans (dry of course) and have them soaking but the skin is coming off as soon I put it in to soak. Does this mean that they're bad?
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BKY
For anybody making this outside of the US, Don't use nearly that much salt (yes I know its kosher. Americans have a much higher tolerance for salt hence why everything tastes salty (and delicious) over there. For any American recipe it's worth cutting at least 1/3 of the salt out of it.
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For anybody making this outside of the US, Don't use nearly that much salt (yes I know its kosher. Americans have a much higher tolerance for salt hence why everything tastes salty (and delicious) over there. For any American recipe it's worth cutting at least 1/3 of the salt out of it.
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Marc Fishman
BA Producers: CLAIR YOU WILL STAY HERE 6 NIGHTS IN A ROW UNTIL YOU PERFECTLY RECREATE WHOPPER CANDYClair: :(BA Producers: Carla, make some beans. Carla: Go ahead and use whatever fats, beans, greens, herbs, oils, and toppings you want. Maybe? I don't know. Let's add salt.
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BA Producers: CLAIR YOU WILL STAY HERE 6 NIGHTS IN A ROW UNTIL YOU PERFECTLY RECREATE WHOPPER CANDYClair: :(BA Producers: Carla, make some beans. Carla: Go ahead and use whatever fats, beans, greens, herbs, oils, and toppings you want. Maybe? I don't know. Let's add salt.
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Daniels
here in brazil we love serving beans with that breadcrumb crunchy thing. But here it is very very common, we call it farofa. Here it's made out of a variety of cassava flours. Sometimes with corn flour too it usually has aliums, sometimes bacon, herbs
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here in brazil we love serving beans with that breadcrumb crunchy thing. But here it is very very common, we call it farofa. Here it's made out of a variety of cassava flours. Sometimes with corn flour too it usually has aliums, sometimes bacon, herbs
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Annie Crawford
I love beans. This was so cool I really appreciate all of your recommendations. Cant wait to try all of your techniques. Wish you could give some tips on how Not to get old beans. Salt, fat (who knew) & time. Thanks so much.
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I love beans. This was so cool I really appreciate all of your recommendations. Cant wait to try all of your techniques. Wish you could give some tips on how Not to get old beans. Salt, fat (who knew) & time. Thanks so much.
reply
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