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Old 02-20-2017, 12:29 PM   #21
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Basic cooking in my school was horrendously basic and rather boring. "Design a sandwich", "design a soup for an athlete and then do pages of write-up and graphs to discuss its crunchiness, sweetness etc."

Yea I didn't get on with that.
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Old 02-23-2017, 08:58 AM   #22
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Quote:
Originally Posted by CraigC View Post
Is what you read stating that cooking in boiling water destroys the toxin? I can't imagine that if they are cooked in water that the toxin wouldn't still be present in the cooking liquid, unless it was drained off and the legumes were rinsed.
Most books and recipes recommend that you boil fast for the first 10 minutes of cooking to remove the toxins then simmer until cooked. When they are cooked chuck out the cooking liquid and use the beans for whatever you are planning.

It refers to members of the Kidney bean family but not to chick peas (aka garbanzos)

Having said that I always throw away the liquid from canned chickpeas. No reason really - it's just gloopy and horrid looking.
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