SEEING-TO-BELIEVE
Head Chef
i like them very bright..
tnx
edit..
i'm not sure but i think it is true from my one experiment..
tnx
edit..
i'm not sure but i think it is true from my one experiment..
If I add a bit of citric acid when cooking soaked chickpeas they will be a bit brighter when cooked?
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jennyema
Chef Extraordinaire
No. Acid keeps beans hard. Never do that.
What do you mean by “bright?”
What do you mean by “bright?”
pepperhead212
Master Chef
I would never put acid in with beans in the beginning - I usually start out with a little soda, or brine them, which is slightly alkaline. The acid goes in later.
OP
OP
SEEING-TO-BELIEVE
Head Chef
ok
by brighter i mean less dark..
by brighter i mean less dark..
blissful
Master Chef
- Joined
- Mar 25, 2008
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- 7,371
I don't know what the answer would be to that.
I have seen chickpeas get kind of darker. The peel will peel off....they aren't like red beans or black beans or pinto beans.
Chick peas are different.
I've cooked them plain and peeled off the peels in the sink, they kind of fall off on their own. Or I don't bother with that at all, leaving the skins in the chickpeas. For hummus it doesn't really matter.
Next time I need chickpeas I'll try to remember to try that.
Lots of recipes for hummus (which uses chickpeas) use lemon or citric acid, as a preservative, acidifying the hummus.
I have seen chickpeas get kind of darker. The peel will peel off....they aren't like red beans or black beans or pinto beans.
Chick peas are different.
I've cooked them plain and peeled off the peels in the sink, they kind of fall off on their own. Or I don't bother with that at all, leaving the skins in the chickpeas. For hummus it doesn't really matter.
Next time I need chickpeas I'll try to remember to try that.
Lots of recipes for hummus (which uses chickpeas) use lemon or citric acid, as a preservative, acidifying the hummus.
Last edited:
pepperhead212
Master Chef
I thought those peels, too. I'm not sure if they are just different varieties, or maybe harvested a little sooner, or older, younger, or something else, but I've had some chickpeas which had the skins come off almost without trying, while others, which seemed just as well cooked, and not "al dente" at all, seemed like they hardly had skins on them, and to get off they had to cooked longer, and got much softer. Normally, I just leave them on, but in salads, I rub the skins off, if they are the types on which the skins are coming off easily, as they come off in the salads. And when the skins are removed, the chickpeas are "brighter", compared to those which the skins are still on.
Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 924
I'm quite sure the age is important.
Baking soda makes them go soft quicker, but not brighter, or at least I haven't noticed that.
I often use split chickpeas for making hummous
Baking soda makes them go soft quicker, but not brighter, or at least I haven't noticed that.
I often use split chickpeas for making hummous
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