71–80 of 151 posts
Try Asafoetida powder (Hing root powder), just a tiny pinch with bean or lentil dishes.
Why would that work?
[0] https://en.wikipedia.org/wiki/Asafoetida also talks about this
I'm a vegan so experienced bean eater. There are a couple things I found that help, but they do come at a cost of flavor or texture: Soak and rinse, but the soak water should be boiling when the dry beans go in. Alkaline. Sodium Carbonate (baking soda) or calcium hydroxide (lime) work. Throw away the cooking water. This has to be done carefully, as too much of either can give the food a mineral taste and/or dissolve…
What’s koji?
I find these discussions both entertaining and annoying. We humans unquestionably expect to be able to bend the world to our will, even when the “world” is defined by some arbitrary set of rules put forth by some faction whose intent is solely to serve their own purposes, desires, and needs, independent of a shared reality. Legumes, among other things, make you fart. Get over it.
Earlier quoted context omitted.
The article mentions they tested this, and it didn't work.
> These tests blew me away. At the very least, I expected that presoaking the beans and pitching the water would reduce fartiness. After all, the sugars are water soluble, so they should leach into the soaking water and get discarded. As it turns out, not so much. I still don’t understand this result. I don’t buy it. He’s says it doesn’t work but can’t explain why it didn’t work. Could be his method was faulty, the t…
Yes. You just eat beans a lot. After a few months it stops making you gassy until you eat a type of bean you have never eaten before and then you are back to square one. Source: vegan who eats beans with 75+% of meals
Reminds me of the cure for lactose intolerance: You just have to keep drinking milk until your microbiomes adapts.
> These tests blew me away. Made me laugh : )
I'm a vegan so experienced bean eater. There are a couple things I found that help, but they do come at a cost of flavor or texture: Soak and rinse, but the soak water should be boiling when the dry beans go in. Alkaline. Sodium Carbonate (baking soda) or calcium hydroxide (lime) work. Throw away the cooking water. This has to be done carefully, as too much of either can give the food a mineral taste and/or dissolve…
Rhizopus oligosporus (tempeh) worlds pretty well too! What’s koji?
Earlier quoted context omitted.
I was very surprised to see that the article explicitly says it will not consider this answer!
If Dave Arnold says he really doubts it, it's a pretty safe bet he's read like a dozen papers related to the prediction and is basing it on something. He's like the Bunnie Huang of cooking.
It's a Portuguese article, but a well known thing in Brazil to leave them in water https://www.nationalgeographicbrasil.com/ciencia/2024/10/voc...
The article mentions they tested this, and it didn't work.
I find these discussions both entertaining and annoying. We humans unquestionably expect to be able to bend the world to our will, even when the “world” is defined by some arbitrary set of rules put forth by some faction whose intent is solely to serve their own purposes, desires, and needs, independent of a shared reality. Legumes, among other things, make you fart. Get over it.