Why should kidney beans be cooked through to eat?
Because it contains a kind of called toxic protein, must be in the high temperature to be destroyed, so eating kidney beans must be cooked cooked through, in order to remove the toxicity, otherwise it will cause poisoning. It is poisoned by the incubation period of more than an hour or so, generally no more than 5 hours, mainly for the onset of gastroenteritis symptoms, such as nausea, vomiting, abdominal pain or diarrhea, but also dizziness, headache, chest tightness, cold sweat, panic, stomach upset, etc., so that the situation is generally a number of hours or 1 to 2 days, generally mild poisoning can be self-cured, the serious ones will have to go to the hospital. Knowing the toxicity, cooking should pay attention to cooking methods, be sure to do cooked through to eat.
What is the best way to blanch kidney beans, or not?
There are many ways to prepare kidney beans, just like any other vegetable. As for blanching or not blanching, it depends on what kind of practice you belong to? The following are common blanching methods and non-blanching practices.
How to blanch kidney beans?
Generally we eat cold kidney beans, as with other vegetables, must be blanched, blanching time must be longer, must be cooked through, you can add a little salt in the water and a few drops of vegetable oil, salt can keep the color green, vegetable oil can keep the nutrients are not easy to lose. Cooked to brown and cooked through, fishing up over cool water on it, any do stir-fry, mix and so on.
Blanched kidney beans can be the whole kidney beans, can also be cut into sections or silk, each cut, blanching time will be different, can be based on the shape of the cut different to determine the blanching time.
Which cooking method kidney beans can be blanched?
The purpose of blanching is to make the vegetables faster cooked, but also to remove the odor or bacterial impurities, etc. Kidney beans belong to the legumes that are not easy to cook through, and there is also the toxicity of the heat, to do cold, stir-frying the best blanching, so that cooked fast, special time-saving. Blanching method is also very suitable for the kitchen novice to do, it is recommended to not braised beans, stewed beans, novice blanching is better to do. This can grasp the degree of cooked. Sun-dried kidney beans, that must be blanched, I will dry kidney beans every year, as winter roast meat, stewed meat dry vegetables, especially delicious.
What cooking methods are inappropriate for blanching?
General use of kidney beans roast meat, stewed meat or as a stew, do not need to blanch, because these practices are longer than the cooking time, kidney beans are generally cooked and cooked through the flavor, blanching rather affect the taste. After the blanching of kidney beans and then up braising, stewing is easy to turn yellow, out of the dishes do not look good, affecting the color and taste.
The most common "dry-fried beans", although the last step is fried, but this cooking method, generally is the kidney beans fried, before the last dry-fried, you can not blanch, blanching instead of affecting the texture, is not thick and delicious. The deep frying method is generally the method used by the restaurant. Do not use fried kidney beans to do dry stir fry beans, this method of family with more, but need some experience, I just like this dry stir fry practice, small fire slowly stir fry kidney beans cooked through, the outer skin slightly wrinkled up small bubbles to determine cooked through, and then eat the operation is very simple and much more. Pickled kidney beans are not required to blanch yo.
So, kidney beans are not blanched, can be based on different practices to determine whether to blanch, each practice will be different circumstances. I do know is that a lot of large canteens, are not too willing to eat kidney beans, is afraid of its toxic protein, suggest that the kitchen novice best in the fried blanching is better.