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tiedyedaveAs part of learning to be a vegan, I have been improving my basic cooking skills. As part of improving those skills, I have been investigating staple dry goods as a starting point: grains, legumes, and the like.
My conclusions so far:
Rolled oats are victorious.
Brown rice is satisfactory (the trick: turn the heat way down).
Black beans and pinto beans are full of fail.
Not that beans aren't tasty, and in a sense they are very easy to prepare. But soaking for 8 hours and then cooking for 2 more is far too methodical for my compulsion-based cooking and scheduling habits. I max out at an hour, which is about what brown rice takes, since that's about the time interval required to lazily prepare the accompanying components of a dish.
So oats, rice, lentils, and possibly amaranth have a place in my culinary future. But from here on out, my beans will be canned.
My conclusions so far:
Rolled oats are victorious.
Brown rice is satisfactory (the trick: turn the heat way down).
Black beans and pinto beans are full of fail.
Not that beans aren't tasty, and in a sense they are very easy to prepare. But soaking for 8 hours and then cooking for 2 more is far too methodical for my compulsion-based cooking and scheduling habits. I max out at an hour, which is about what brown rice takes, since that's about the time interval required to lazily prepare the accompanying components of a dish.
So oats, rice, lentils, and possibly amaranth have a place in my culinary future. But from here on out, my beans will be canned.
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Date: 2007-06-26 10:25 pm (UTC)Makes all the difference with beans.