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Why do you have to soak or boil chickpeas before cooking in an IP?

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Run Amok:
I do know that different legumes contain differing levels. So, I guess it isn't a surprise that different things would work well with different legumes. I do tend to soak, if I have time-- because I think the taste the best and have the best texture. I'm genuinely curious if the short soak method works wrt gassiness though. Weird that pressure cooking has less of an effect???


--- Quote from: Ice Cream on September 10, 2018, 08:18:39 PM ---I am full of awe that you read a scientific article on this topic in such deep detail!

--- End quote ---

 :d

Chasing Amy:
This has been an educational (and entertaining!) thread.


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