Comments on: Friday Food Storage Quickie: The Soup Pot

By: Nephi

Nephi — Tue, 16 Aug 2011 14:50:41 +0000

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By: Karen

Karen — Sun, 13 Dec 2009 07:00:04 +0000

I know nothing about high altitude cooking but I did learn early in my cooking life that the WATER makes a big difference in cooking beans. When I first moved away from home, I thought that cooking good beans was just something momma did and I didn’t have the knack. Mom would send me home with frozen care packages of cooked pinto beans. Lucky I was stubborn and every so often I would try again. When I moved to a new city all of a sudden I could cook beans! Duh! I finally figured out that the water makes a major difference! Different municipalities have differences in water – whether described as hard or soft water, some have more minerals or more calcium, fluoride added etc. etc.
While I’m sure altitude has to be adjusted for, consider trying a bottled water … maybe even distilled.

By: Sharon

Sharon — Tue, 08 Dec 2009 13:03:48 +0000

Jade, when you do, send me an email about it, or post a weblink to what worked. I’d like to know!

Thanks,

Sharon

By: Jade

Jade — Mon, 07 Dec 2009 12:23:12 +0000

Susan W. and Mellifera-

Thanks for the strategies. As soon as the weather gets above 6 degrees I’m going to try them all in combination: young beans, two hot soaks in plenty of water, cooking without salt, in a pressure cooker, with kombu. And those beans better be soft!
Maybe I’ll even run the crockpot along side as a test case. I’m on a quest now.

By: mellifera

mellifera — Mon, 07 Dec 2009 03:03:56 +0000

Getting dry beans to cook at high altitude-

I don’t know if this would do it for you, but kombu sea vegetable helps tenderize them at our altitude (yeah… that would be Florida) and reduces the methane output as well. You should be able to find it at health food stores. It doesn’t take much, and for those who might object to the notion of eating seaweed the flavor isn’t noticeable, and can be cut into small pieces so it looks basically like a spice and nobody has to be the wiser.

By: Susan W.

Susan W. — Mon, 07 Dec 2009 01:51:45 +0000

Jade – I’m at 5,000 ft and I like my beans really soft. I also have several year old beans. What I do is sort, rinse, soak in fresh water at room temperature 8 – 12 hours (sometimes more), drain, put in pot or crockpot with fresh water and nothing else (no salt, even).

One trick I finally learned is to put in PLENTY of water for soaking and cooking, at least 1-2 inches above the top of the beans. Then I cook for as many hours as it takes (but it never takes longer than 24 hours) usually 2 – 5 on top of stove or 12 – 16 hours in crockpot. I also find that beans have to be really boiling/fast simmering. Not just sitting in hot water. Sounds like you’re higher than 5,000 ft. so I hope this helps.

Tons of great information on this blog! Thanks Sharon & all!