joboo
5th March 2012, 02:22 AM
So, I've been looking to incorporate more vegetable based proteins into my diet to dramatically lower my grocery costs, reduce meat consumption, and vastly improve my nutritional profile.
I discovered, organic red kidney, and black beans are particularly excellent at accomplishing all three of these goals in one shot. Another great perk is they store in the range of 20+ years in mylar, contain all but one amino which is readily found in whole grain sources.
Good info here:
http://whfoods.org/genpage.php?tname=foodspice&dbid=87
Preparing dried beans properly has always been somewhat elusive to me, and I don't like the idea of simmering my food away for hours, so I started researching.
This led me on to looking into pressure cooking. Why I did not do this years earlier is beyond me.
I picked up a 6 quart stainless steel pressure cooker, and I am simply amazed. I always feared cooking under pressure. No longer.
The pressure cookers coming out today are completely safe to super easy to use. The seal has an incorporated failsafe, and is designed to rupture in case the lid vent somehow gets blocked through carelessness. Not really an issue, but something to look for as a feature.
This is what I got:
http://www.fagoramerica.com/cookware/pressure_cookers/rapid_express_line/rapid_express
http://www.ingro.homepage.t-online.de/media/fagor/express/rapidexpress.gif
Love this thing. It will pay for itself in a couple months easily, not factoring in time, and energy saved preparing foods.
Here's a list of typical cooking times @15psi (the default pressure setting for the above)
http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php
I cooked some fresh green beans today in 5 mins flat, and they were so sweet tasting, I couldn't believe it.
6 quart is a good size that will fit any vegetable steamer. Anything larger would be unwieldy. Pre-soaked dried beans are good to go in 10 mins.
I am already feeling so much better, and I already felt great to begin with.
Thought I would pass this along. Check it out.
I discovered, organic red kidney, and black beans are particularly excellent at accomplishing all three of these goals in one shot. Another great perk is they store in the range of 20+ years in mylar, contain all but one amino which is readily found in whole grain sources.
Good info here:
http://whfoods.org/genpage.php?tname=foodspice&dbid=87
Preparing dried beans properly has always been somewhat elusive to me, and I don't like the idea of simmering my food away for hours, so I started researching.
This led me on to looking into pressure cooking. Why I did not do this years earlier is beyond me.
I picked up a 6 quart stainless steel pressure cooker, and I am simply amazed. I always feared cooking under pressure. No longer.
The pressure cookers coming out today are completely safe to super easy to use. The seal has an incorporated failsafe, and is designed to rupture in case the lid vent somehow gets blocked through carelessness. Not really an issue, but something to look for as a feature.
This is what I got:
http://www.fagoramerica.com/cookware/pressure_cookers/rapid_express_line/rapid_express
http://www.ingro.homepage.t-online.de/media/fagor/express/rapidexpress.gif
Love this thing. It will pay for itself in a couple months easily, not factoring in time, and energy saved preparing foods.
Here's a list of typical cooking times @15psi (the default pressure setting for the above)
http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php
I cooked some fresh green beans today in 5 mins flat, and they were so sweet tasting, I couldn't believe it.
6 quart is a good size that will fit any vegetable steamer. Anything larger would be unwieldy. Pre-soaked dried beans are good to go in 10 mins.
I am already feeling so much better, and I already felt great to begin with.
Thought I would pass this along. Check it out.