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Assalamualaikum! Thank you sooo much for giving such response to my last recipes and thanks for giving love and support to my recipes.. just bcz of your appreciation I’m here with Chinese recipe restaurant style chicken jalfrezi with egg fried rice recipe… In this video I’m gonna share Chinese recipe chicken jalfrezi with egg fried…
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Did you drain them and cook in fresh water? Drain and rinse? Or cook them in the water they soaked in?
Brine or baking soda? Or both?
Thank you for the myth busting!! Will brine from this day forward!
Why do you look like Josh? And what did you do with drake!
What do you think about the baking soda soak?
I wonder if ATK know about "Diri Kole ak pwa" the Haitian version of rice and beans. The recipe uses the cooking water of cooked beans to give color and taste to the rice. Would that way of cooking make for better rice?
The metric system uses millilitres and litres not grams and kilograms for fluids.
Did you brine on counter or frig?
Then where did the myth come from and why has it been reinforced and repeated across the board for all these years???
Use a pressure cooker at home (like a smaller version of every industrial-scale canned whole bean uses). The skins on the beans are intact better than any pre-soaking method I know of.
Thanks for the confirmation. I’ve always done it this way.
And what about gases? Does baking soda help? Or maybe something else
Thank you for using metrics!
So what is the ratio of salt to water
Thank you! I unwittingly cooked beans this way for years until I read that I shouldn't. Now I know why my beans taste so blah! 😄
How much sodium do the beans absorb during the brine? I track my nutrition closely for health reasons including limiting my sodium.
Ive been giving my beans Jeans!!! Noooooooo!! Thank you!
@ginaperry2599 @ldw1281993 It took me ages of trial and error to figure out what you've both just said. I pre-soak dried beans overnight in 1/2 tsp baking soda. I rinse them, or they foam on the next step. Acids do harden the beans! So I rinse and then parboil them in clean water for 15-30 minutes (depends on age of the beans) until they're mostly soft. Works great every time! And there is half the sodium in 1 tsp of baking soda as there is in table salt.
Will it work if you pressure cook the dried beans in brine?
They didn't blow out because they're tough.
Acid makes beans tough. If you are going to use vinegar, citrus or even tomato in a dish cooking beans from dry add them after the beans are fully cooked.
I use small amount of baking soda to soak my beans in to tenderize them, but I make sure to pour this water out before cooking, don't rinse but put new water in before cooking & you've shortened the cooking time! 🤷
Thanks bud