Which causes more gas--black beans or refried?
Oliver Lu
tia
Please respond by email
thanks
Lee Custer
of beans while soaking or quick soaking. This is not 100% but does work
quite well.
Lee
Oliver Lu wrote in message ...
Frank J. Perricone
wrote:
> You can de-gas pinto and black beans by adding 1 tbsp. baking soda per lb..
> of beans while soaking or quick soaking. This is not 100% but does work
> quite well.
When would you do this if you don't soak the beans?
--
* Frank J. Perricone * hawt...@sover.net * http://www.sover.net/~hawthorn
Just because we aren't all the same doesn't mean we have nothing in common
Just because we have something in common doesn't mean we're all the same
Oliver Lu
>>You can de-gas pinto and black beans by adding 1 tbsp. baking soda per lb..
>>of beans while soaking or quick soaking. This is not 100% but does work
>>quite well.
>>
>>Lee
>>
>>Oliver Lu wrote in message ...
>>>Or whole pinto?
>>>tia
Ok, I was really thinking of when I eat out since I don't really cook at
home; also I'll rephrase the question: do pinto or black beans cause more
gas, also does the process of "refrying" (either one) contribute or
detract from their flatulence-inducing effect?
tia
--
1600 Fell St., #109
San Francisco, CA 94117-2044
(415) 771-2125
Victor M. Martinez
>When would you do this if you don't soak the beans?
What do you mean you don't soak your beans? My grandma says that you
have to soak your beans overnight and toss that water out to avoid the
gas. I never have a gas problem when I do that.
--
Victor M. Martinez, Jr. | The University of Texas at Austin
mar...@che.utexas.edu | Department of Chemical Engineering
http://www.che.utexas.edu/~martiv | Austin, TX 78712
If we knew what we were doing it would not be called research, would it?
Victor M. Martinez
>home; also I'll rephrase the question: do pinto or black beans cause more
>gas, also does the process of "refrying" (either one) contribute or
>detract from their flatulence-inducing effect?
I believe they are both the same and I don't think refrying has anything
to do with it. You gotta soak 'em, I tell you, soak 'em!!! :)
Oliver Lu
>>Frank J. Perricone <hawt...@sover.net> wrote:
>>>When would you do this if you don't soak the beans?
>>
>>What do you mean you don't soak your beans? My grandma says that you
>>have to soak your beans overnight and toss that water out to avoid the
>>gas. I never have a gas problem when I do that.
>>
>>--
>>Victor M. Martinez, Jr. | The University of Texas at Austin
>>mar...@che.utexas.edu | Department of Chemical Engineering
>>http://www.che.utexas.edu/~martiv | Austin, TX 78712
>>If we knew what we were doing it would not be called research, would it?
I (the original poster) asked this question more in reference when dining
out, not cooking at home (although I will remember this if I learn how to
cook Mexican food at home); so the question would be what "form" of beans
would you cook when eating out in order to minimize gas?
(Btw, I've always felt that "research" was a misnomer, since the 're'
prefix means "again", so in a sense doing research is trying to recapture
something that was already known. What you are probably doing is
"searching".)
anyway...
Frank J. Perricone
On 8 Aug 1998 21:09:06 GMT, mar...@bullwinkle.che.utexas.edu (Victor M.
Martinez) wrote:
> Frank J. Perricone <hawt...@sover.net> wrote:
> >When would you do this if you don't soak the beans?
>
> What do you mean you don't soak your beans? My grandma says that you
> have to soak your beans overnight and toss that water out to avoid the
> gas. I never have a gas problem when I do that.
I'm going by Nanzy Zaslavsky's "A Cook's Tour of Mexico". On p.46 in the
recipe for Frijoles de Olla, as made by Kalatina Barrajas de Gómez of
Ajijc, in the Lake Chapala region, she writes:
"When I asked her about soaking beans before cooking, Katalina said she
heard about people soaking beans but never knew anyone who did, whether a
restaurant chef or home cook."
Katalina was talking to Nancy while cooking in her home, but in the past
Katalina had worked in the kitchen of Chapala's Hotel Nido for many years,
so presumably she knew the regional cooking styles well.
When I've cooked beans simply by dumping them in my olla (clay pot) with
water, onions, and peppers, they've come out fine, with a stronger flavor
than when I'd soaked them. But I confess I haven't worried much about the
gasiness. (If I did, I'd probably just get some Beano. I'd rather have
all the flavor. :)
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Victor M. Martinez
>"When I asked her about soaking beans before cooking, Katalina said she
>heard about people soaking beans but never knew anyone who did, whether a
>restaurant chef or home cook."
I have to admit I was very suprised when I read this a few months ago.
Everyone in my family soaks the beans, but on my dad's side they keep
the soaking water while on my mom's side they toss it. (Diana Kennedy
says you should toss the cookbook that tells you to toss the water, but
what if the idea comes from 5 generations of family cooking? I don't
care how much cooking Diana knows, she can't beat my family's recipes).
Every family in Mexico prepares their beans in different ways. I've
always cooked them with a half an onion, but in Monterrey our maid
always took it out of the pot because she said it make them bitter.
She also advised against soaking the beans. Some people cook their beans
with some lard, some add epazote, some add serranos, etc. (I can assure
you, however, that nobody adds sugar to them in Mexico).
Just try both ways. Make a batch soaking them, make a batch without
soaking them and judge for yourself. My family has been soaking their
beans for generations and since I find the flavor to be the same, I
don't see a reason to change.
>Katalina had worked in the kitchen of Chapala's Hotel Nido for many years,
>so presumably she knew the regional cooking styles well.
Chapala is in Jalisco and Michoacan, so I presume that's where she
learned to cook. However, my mom's family is from Michoacan and they
all soak their beans (they are from the other side of the state, though).
I'm sure we could write a book on this subject and still have a lot to
talk about. Damn, I never thought bean cooking could become such a
fascinating topic.
Heather Allen
Well, in my family you sort the beans to look for any stones, then you
give them a quick rinse in the collander, then you soak them. Since they
were rinsed, you don't toss the water. I never thought about whether it
affects the gas effect of the beans. It's never been a problem so I have
to assume, soaking does the trick. :)
Heather A.
--
Heather Allen
sha...@macwhiz.com
James Martin
Oliver Lu wrote in message ...
>out, not cooking at home (although I will remember this if I learn how to
>cook Mexican food at home); so the question would be what "form" of beans
>would you cook when eating out in order to minimize gas?
>
>
>(Btw, I've always felt that "research" was a misnomer, since the 're'
>prefix means "again", so in a sense doing research is trying to recapture
>something that was already known. What you are probably doing is
>"searching".)
>
>anyway...
In this case, the prefix "re" does not mean again. It means thoroughly.
Yasha
Frank J. Perricone
On 9 Aug 1998 14:50:39 GMT, mar...@bullwinkle.che.utexas.edu (Victor M.
Martinez) wrote:
> Just try both ways. Make a batch soaking them, make a batch without
> soaking them and judge for yourself. My family has been soaking their
> beans for generations and since I find the flavor to be the same, I
> don't see a reason to change.
I always used to soak them, but when I tried not soaking them after reading
the book, I found they came out with a lot more flavor. Perhaps the
difference is a function of the bean pot? Or the soak/no-soak makes more
of a difference for me because of the other things (onion, coarsley
chopped, and whatever kind of chile pepper I have on hand, serrano or
piquin or jalapeño or whatever) I add. <shrug>
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Lorenzo Verdugo
be lessened if you soak the pintos overnight in cold water, drain the next
day and refill the pot with fresh cold water-works for me. Kathleen
Oliver Lu wrote in message ...
Jacquie Brubaker
gas you have...once your intestines adjust to the enzymes that come with
beans. Anybody know if that is true?
Jacquie
Oliver Lu wrote in message ...
>>Frank J. Perricone <hawt...@sover.net> wrote:
>>>When would you do this if you don't soak the beans?
>>
>>What do you mean you don't soak your beans? My grandma says that you
>>have to soak your beans overnight and toss that water out to avoid the
>>gas. I never have a gas problem when I do that.
>>
>>--
>>Victor M. Martinez, Jr. | The University of Texas at Austin
>>mar...@che.utexas.edu | Department of Chemical Engineering
>>http://www.che.utexas.edu/~martiv | Austin, TX 78712
>>If we knew what we were doing it would not be called research, would it?
I (the original poster) asked this question more in reference when dining