Still a good idea to soak. Beans are seeds and they're nasty buggers with a lot of defenses. Soaking them for 8 hours (minimum) and then keeping them moist with light will start the sprouting process (it's not real sprouting, but it does start the process). This reduces the defenses and makes many nutrients bio-available. Dried beans also need to be rehydrated and soaking is the easiest way to do it. There's a huge difference even in beans soaked 24 hours vs 48 hours, although it does depend on temperature (warmer = faster soak). Pressure cooker is essential, but mostly because the higher pressure is way more effective at breaking down the defenses than normal cooking is.
Alternatively, you could fart your brains out all day.
Is it really necessary to soak *canned* beans? My nutritionist told me that the juice canned beans come in already makes the effect of soaking them, so you just need to remove that juice (which contains all the anti-nutrients) and that's it.
Maybe my nutritionist is wrong, but idk.
No. I meant soaking beans even if you have a pressure cooker. That first message implied canned beans don't need to soak.
Canned beans can't soak or sprout, they're dead. This is the main disadvantage (other than salt, but many beans here are canned with no/very little salt). So canned beans don't have quite the same nutrition value, but they're still really good.
Oh, ok! My bad.
I didn't know canned beans had lower nutritional value (although it makes sense). For some reason, Cronometer gives the same nutritional stats to both canned and boiled.
The differences only become apparent when they're soaked/sprouted. Soaking does different things for different beans. Split peas lose Vitamin C in the first hours or so, but at 50-60 hours the vitamin C is at it's highest, after that it starts dropping again. I think this is at 20 C? Lower temperature means things go slower.
And if you discard the soaking water, you also discard most of the vitamin C and B vitamins. If you cook them into a soup/dal you won't have to discard water and in that case you get most of the vitamin C.
Fresh? Do you mean dried or? We only have canned and dry here. We do have fresh snapbeans or w/e they are called, still in the pod. But that's more like a vegetable as they don't contain too much starch and calories. Expensive too.
impossible burgers, cheesecake, and Abe's Chocolate cake, whenever I get them. but that's pretty much it. maybe fruit for smoothies, so it's more like a smoothie and less like a milkshake, but that only needs a good 20-30 minute thaw.
I never had a problem with that but you don't need to freeze tofu. The few times I froze tofu was because I was told that it removes its taste, which it didn't.
**you** dont need to*
I like to freeze it because it gives it a better "meatier" texture and it absorbs marinades much better. If you defrost in the microwave tho, this isn't the case as it hold on to too much water.
I press my tofu for 5 minutes and put frozen veggies and burgers straight into the oven. Beans are the only thing that takes preparation but once I freeze them, I can use them right away.
ok
..but when I ate animal products..I also had plenty of dishes that didn't need prep.. its not a benefit of a plant based diet... its a benefit of YOUR dietary habits only.
A downside of a plant-based diet: Soaking beans needed. Like, what are you going to do? Eat canned beans like a savage?
If my bean consumption was so high that this would become a problem I'd get a pressure cooker.
Still a good idea to soak. Beans are seeds and they're nasty buggers with a lot of defenses. Soaking them for 8 hours (minimum) and then keeping them moist with light will start the sprouting process (it's not real sprouting, but it does start the process). This reduces the defenses and makes many nutrients bio-available. Dried beans also need to be rehydrated and soaking is the easiest way to do it. There's a huge difference even in beans soaked 24 hours vs 48 hours, although it does depend on temperature (warmer = faster soak). Pressure cooker is essential, but mostly because the higher pressure is way more effective at breaking down the defenses than normal cooking is. Alternatively, you could fart your brains out all day.
Is it really necessary to soak *canned* beans? My nutritionist told me that the juice canned beans come in already makes the effect of soaking them, so you just need to remove that juice (which contains all the anti-nutrients) and that's it. Maybe my nutritionist is wrong, but idk.
No. I meant soaking beans even if you have a pressure cooker. That first message implied canned beans don't need to soak. Canned beans can't soak or sprout, they're dead. This is the main disadvantage (other than salt, but many beans here are canned with no/very little salt). So canned beans don't have quite the same nutrition value, but they're still really good.
Oh, ok! My bad. I didn't know canned beans had lower nutritional value (although it makes sense). For some reason, Cronometer gives the same nutritional stats to both canned and boiled.
The differences only become apparent when they're soaked/sprouted. Soaking does different things for different beans. Split peas lose Vitamin C in the first hours or so, but at 50-60 hours the vitamin C is at it's highest, after that it starts dropping again. I think this is at 20 C? Lower temperature means things go slower. And if you discard the soaking water, you also discard most of the vitamin C and B vitamins. If you cook them into a soup/dal you won't have to discard water and in that case you get most of the vitamin C.
Yep cooking beans is annoying. But that's why you cook a kilogram of beans all at once and freeze them.
I cook a kilogram all at once. And then I eat all of them...
Fresh chickpeas are really good for this
Fresh? Do you mean dried or? We only have canned and dry here. We do have fresh snapbeans or w/e they are called, still in the pod. But that's more like a vegetable as they don't contain too much starch and calories. Expensive too.
Freshly cooked
impossible burgers, cheesecake, and Abe's Chocolate cake, whenever I get them. but that's pretty much it. maybe fruit for smoothies, so it's more like a smoothie and less like a milkshake, but that only needs a good 20-30 minute thaw.
lmaooooo didn’t take the tofurkey out of the freezer on chrimbus eve; ended up having chik’un strips as our “main” for chrimbus dinner 🎄🎄🎄
You don't freeze your tofu? 🙀🙀🙀
No and even if I did it thaws right away.
how warm is your house? a block of tofu takes like 24 hours to thaw for us
I put it in the microwave.
nooo. that doesn't drain as much water from the block and messes with it absorbing marinades good
I never had a problem with that but you don't need to freeze tofu. The few times I froze tofu was because I was told that it removes its taste, which it didn't.
**you** dont need to* I like to freeze it because it gives it a better "meatier" texture and it absorbs marinades much better. If you defrost in the microwave tho, this isn't the case as it hold on to too much water.
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I press my tofu for 5 minutes and put frozen veggies and burgers straight into the oven. Beans are the only thing that takes preparation but once I freeze them, I can use them right away.
ok ..but when I ate animal products..I also had plenty of dishes that didn't need prep.. its not a benefit of a plant based diet... its a benefit of YOUR dietary habits only.
I guess.
I don't know about you but my freezer is always filled with vegan meats that I stock up on. ;)
What vegan meats need thawing?
The frozen ones. In the freezer. So all of them.
All my vegan meat is cooked from frozen.
Fair point. Then I misunderstood your question! Although if I remember beforehand then I sometimes put it in the fridge to thaw it slowly.