Red water after blanching beans......??
catherinet
11 years ago
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sweetquietplace
11 years agowertach zone 7-B SC
11 years agoRelated Discussions
blanching beans HELP!
Comments (11)Dean, I always grow Royal Burgundy, the kids in the family call them Aunt Annie's Magic Beans because they turn color when they are cooked. (grin) I can mine because I like canned beans better than the frozen ones, but when I freeze them, I blanch them because I like the texture better, but I think the bacteria is a non-issue because, as mentioned, they're going to be cooked before use. The NCHFP only says that it's a quality issue, if you read it, not a safety issue, and I wash my beans before freezing them so that takes care of the "cleansing" part of NCHFP's instructions. It appears to be "not recommended" rather than "not safe", although they don't differentiate between quality and safety issues, it's all just "not recommended". Anyway... The original poster didn't even say he was going to freeze beans, he's making the dilly beans and they pack into a jar far more easily when blanched. Annie...See MoreT & T Red Beans and Rice?
Comments (9)Tobyt, this is the recipe that I have been using ever since visiting NOLA in the early '80s. Source is a 'picture postcard' distributed by Express Publishing Co, NOLA. As written: Red Beans and Rice 1 ham bone 1/2 pound ham, cubed 1 lb. dried red beans 1 large onion, chopped 1 cup chopped green onions, tops and bottoms 1/4 cup chopped bell pepper 1/4 cup chopped parsley 1/2 teaspoon basil 2 bay leaves 1/4 cup butter Salt & cayenne pepper to taste (*Caution w/ salt dependent on how salty the ham is.) Kidney beans will do, but small dark red beans are better. Put them in a heavy pot with enough water to cover, bring to a rolling boil for a couple of minutes, then soak overnight in the same water. In the morning, bring to a boil again and add all other ingredients. Reduce heat and simmer for at least 3 hours. The ham bone is important for flavor. Be sure beans are not old. They should become very creamy, but most will remain whole. Add cold water as needed. Goes well with smoked sausage and sliced raw onions. Serve over fluffy long grain rice cooked as follows: Bring 3 quarts of water to a rapid boil. Add salt, one tablespoon of oil and one of vinegar, and one cup of rice. Oil will keep water from boiling over and vinegar will let each grain fall to itself. Reduce heat an simmer exactly 18 minutes. Drain in a colander, rinse off excess starch with cold water and steam in colander until well warmed again. ------------------------------------------- * indicates my notes I've always omitted the butter and I just cooked rice and didn't use the recipe. Lately, I've taken to cooking rice in the pressure cooker. That said, next time I make this, I'm going to try cooking the rice according to the recipe instructions...I'm curious to see if the vinegar trick works to keep the grains separate. Oh, and I never fuss with the cubed ham, always leaving a ham bone 'meaty' knowing it's going to be used in a soup of some kind. All I really want is the ham flavor in RB&R...don't care for having chunks of meat in it. Probably goes w/o saying, but Tabasco is a requisite condiment for the table when you serve Red Beans & Rice. I like to accompany with a crusty baguette....See MoreTo blanch or not to blanch
Comments (29)The National Center for Home Food Preservation is essentially the standard for government tested results for food preservation --- whether it's for up-to-date methods for canning, pickling, jam/jelly, low-sugar, freezing, drying, curing/smoking, fermenting, etc. Take any and all information shared from the site for what it's worth to you, we're all adults here and can do what we want. But when I teach classes at the County Extension Office, 4-H groups, the Senior Center and Food Bank and other places as a certified Master Food Volunteer through Kansas State University Cooperative Extension, or pass on information on this, or other message boards, these are the guidelines I use and the factsheets I share. I can only suggest using tested recipes and methods, and that's what the National Center for Home Food Preservation provides. Blanching is also used for those of us who dehydrate vegetables to stop the enzymes in the food, and up-to-date instructions can be found through the National Center for Home Food Preservation that include acidified water bath treatment that most people omit, or are completely unaware of. There were new home drying recommendations (in 2006) due to the potential for microorganisms like Salmonella and E. Coli 0157:H7 and home-dried food in two studies conducted at Colorado State University (and other studies since), so there are new procedures needed to ensure the safety of home dried/dehydrated foods. I tend to follow these recommendation, and it's also what I teach in the classes on the subject, but others may find it an unnecessary step - the old "we've always done it this way and it's never killed us yet" thinking. We blanch food for other reasons - to soften it (which is what happens when you blanch corn), preserve it's color (even though heat is chlorophyll's archenemy - the science how it works is pretty interesting), sometimes blanching is used to facilitate the removal of skin (like peaches and tomatoes), and blanching can also help to eliminate bitter flavors (broccoli rabe, for example). Blanching stops the action of enzymes that cause poor texture and loss of color and flavor. Blanched vegetables also reconstitute more easily than ones that haven't been blanched. Do your own research if you don't agree with the National Center for Home Food Preservation - although most web sites use it as a "standard", and blanching times were tested at the University of Georgia....See MoreBroccoli Salad to blanch or not to blanch?
Comments (23)I make a broccoli salad with a dressing that contains apple cider vinegar, olive oil, and dijon mustard (and a few other things). I chop the broccoli quite small and then let it sit. I think it's best after it's been sitting (in the fridge) for about 1-2hours. It's great on day 2 as well. If I eat it immediately the dressing is a bit harsh and the broccoli a bit too raw, but once it marinates a bit it's just perfect....See Morecatherinet
11 years agosweetquietplace
11 years agowertach zone 7-B SC
11 years agocatherinet
11 years agocatherinet
11 years agowertach zone 7-B SC
11 years agoaftermidnight Zone7b B.C. Canada
11 years agoSuccess Now
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10 months agozeedman Zone 5 Wisconsin
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