Table of cooking the beans in the cooker; ۲ Golden Tips for any type of beans and peas

Anyone who has been waiting for the beans or chickpeas even once with a hungry stomach knows how time can come in the kitchen. Beans are as high as protein and fiber as they are full of protein and fiber. The old ones were not at all a problem, but for hours, the stove to boil the chickpeas and beans is not something that comes with a crowded lifestyle these days. This challenge also has only one solution and the use of cookers. Cooking makes it possible to cook chickpeas and beans from a multi -hour mission into a quick and comfortable job, but as long as you know the right time and temperature. In this article, we are going to give you the key to success in cooking beans with a full table and a few golden tips.

Baking in the cooker against the usual method; A race between speed and patience

Cooking beans in a regular pot is like watching a long black and white movie. You wait for hours, the water evaporates, the gas remains clear, and finally the result is not as you expect. The beans may remain half -cooker or chickpea so that its skin is removed. In contrast, high steam pressure boils water at temperatures of more than 2 degrees, which makes the beans soften faster. The result is that the time it reaches a few hours in the regular pot will decrease to half an hour or even less.

Another important difference is preserving nutritional value. When the beans are boiled in high water and heat, some of the vitamins and minerals evaporate or even disappear in water. But in the cooker, due to the closure of the environment and the shorter time, more nutrients remain in the food. It is also better to taste. Because steam pressure helps the spices, garlic, onions and aromatic vegetables better penetrate the beans and taste more. In ordinary baking, some of these fragrances disappear during a long boiling.

And lastly energy saving. Turn on the stove for several hours, consuming a lot of gas or electricity. While the cooker gives the same result in a shorter time. So if we want to be fair, ordinary baking has only one advantage, and that is the feeling of slow nostalgia. But when we put together speed, taste, nutrients and energy, the cooker in this race is a winner.

Full Table of Baking Baking in Cooker

۲ Golden Tips for Better Cooking Beans

In this section we will discuss three golden tips for better cooking; From selecting the right amount of water and the right time to add salt to the use of aromatic spices and bloating methods. This guide helps you prepare the beans both tasty and healthier.

1. Observe the ratio of water to beans. Three cups of water are enough for each cup of beans.
2. Wash the beans before baking and soak. This reduces bloating and shorter cooking.
3. Add the salt at the end of the baking. Salt at the beginning of baking makes the skin of the beans tighten and prolongs the cooking time.
4. Add acidic seasonings later. Add ingredients such as tomatoes or lemon juice after cooking beans so they do not stiff.
5. Use aromatic spices and vegetables. Leaves of odor, cumin, garlic and onion give the beans a great taste and aroma.
6. Reduce steam pressure naturally. After the baking time is over, allow the steam pressure to decrease so that the beans are not crushed.
7. Use the floor to catch the floor. In the first few minutes of baking, take the foam created so that the bitter taste does not enter the food.
8. Do not throw away the cooking water. This water is rich in nutrients and you can use it in soup or food.
9. Soaking with lukewarm water and replacing water repeatedly helps eliminate bloating compounds.
10. Do not fill the cooker too much. The beans take volume during baking and require enough space for steam circulation.

Safety Tips Using Cooker to bake beans

The safe use of the cooker begins, first of all, by examining the health of the device. Every time before cooking, you need to make sure that the rubber gasket is healthy and flexible and that the confidence valve works well; Because the slightest defect in these sections can cause steam leaks or not working properly. After this step, be sure to pay attention to its capacity when filling the cooker. You should not fill more than two -thirds of the volume of cooking, and if foods such as beans are foaming, it should be even less, so that there is enough space for steam circulation.

As important as the volume of the material is important, the amount of fluid in the cooker is also important. There should always be enough water or liquid inside it, because the lack of fluid causes the pressure to go up or burn food. When you fill the cooker, close the door correctly and make sure the full lock is closed. The wrong closing of the door is a disaster.

When the pressure reaches the right level, reduce the flame to keep the pressure constant and not too high. During baking, never touch the valve or door and let the cooker completely complete the work. After the baking time is finished, remove the cooker from the heat and wait until the pressure is completely discharged. Opening the door is very dangerous when the steam is still imprisoned. After complete cooling, open the door slowly and in a direction where the steam does not reach you.

Final recommendation

As we have seen, with this information, no part of the bean cooking process will be ambiguous. The baking time table, like a precise roadmap, tells you how long the beans will soak and at what time the best texture and taste. We recommend that you save the baking time table, maybe even print and stick to the refrigerator. The next time you decided to cook beans, soup or broth, get help from this guide instead of speculation.

Source: DigiKala Meg