Okay. That title worked better in my head.
I do have a question, though. Why is it that SO many recipes seem to underestimate the time required to cook even split peas? I don’t think I’ve EVER found a recipe that calls for accurate time to cook the peas and beans and other legumes.
Call me frustrated. I prefer not to use canned, but that’s a good fallback.
For instance. I made a recipe from Isa Chandra Moskowitz’ book “Appetite for Reduction” just last night. No pictures, please. It was pretty good… low cal… high protein… but the split peas just didn’t cook. And, knowing my history with peas, I cooked them TWICE as long as she suggested.
I know, temperatures vary. Cookware varies. Peas and beans vary. But come on. Why is it I can make a carrot cake that makes people want to slap grannies… and Chik’n and dumplings that everyone loves… and complicated roux, but beans and peas just elude me.
I’ve tried soaking. Quick soaking. Pressure cooking. Meditating. Waiting. Waiting more. I can cook a mean split pea soup if I have a few hours, but I’ve yet to cook dry beans from scratch with great success.
Not much info in this post. Just a bit of a rant.
Your help and thoughts and encouragement would be most appreciated… #wearealllearning