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Joined 1 year ago
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Cake day: June 6th, 2023

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  • Late reply but I’ll share what I know…

    I have the best results when I rinse dry beans in cold water, put freshly rinsed beans and enough cold water to cover plus an extra inch into the pot, add salt and a few drops of oil, cook on high pressure.

    Depending the type of beans and how fresh they are the cooking time and release process is different. For black-eyed peas that are fairly fresh 6 minutes at pressure and waiting 10 minutes after the “keep warm” cycle is best for me. For older peas it can take an extra 1 to 2 minutes.

    That’s for creamy mouthfeel. If you want firm ones for salads or whatever I find upping the salt and cooking an extra minute at pressure followed by immediately releasing the pressure and allowing to cool gives the best results.

    I tend to buy 25 lbs at a time from the restaurant supply. Those are often extremely fresh and cheap. Like $0.60 per pound ($14-15 per bag). The first two or three batches don’t come out right but they teach me everything I need to know to cook that rest of that bag intuitively.

    GL!
















  • Transit is basically free in my city. Just look down on your luck and the drivers will wave you through. If they are running behind they will yell at you to “just get on” instead of paying because they care more about being on time than collecting $2.50 (minus credit card fees, minus admin fees, minus grift, minus whatever else).

    It seems to work okay. They crazy folks and (extremely) smelly folks would get refused service even if they had $2.50 so I don’t think that is a valid concern.