PAgehintsheandertips.....before pressure cooking & slow cooking
PREPARING DRIED PULSES (BEANS AND PEAS)
Legumes and pulses can be cooked without prior soaking.
To reduce the pressure cooking time, soak dried pulses in boiling water for 3 hours or overnight.
Always wash and drain pulses before cooking. Remove any discolored pulses.
For best cooking results, place pulses into the appliance and cover with water or stock at least 2 inches above the level of pulses.
Onions, bay leaves and garlic can be added to flavor the pulses.
Avoid adding salt prior to cooking, as this will toughen the skins of the beans and peas and prevent proper cooking.
Once pulses have cooked, drain away excess liquid, rinse lightly and use in recipes.
IMPORTANT
•Softer Pulses such as; mung beans, lima beans and butter beans are best cooked using LOW AND MEDIUM pressure.
•When PRESSURE COOKING AND SLOW COOKING the resulting juices and liquids created by cooking may need to be evaporated and concentrated. We suggest that the SAUTE/SEAR function should be used for approx
16
BPR600XL_IB_B13.indd 16 | 18/01/13 1:03 PM |
