fred_mouse

Using my rosemary and walnut scone experiment as the basis, I've experimented with slightly sweet. Because I want to be able to produce a vegan option if needed, I've used rice bran oil instead of butter, and brown sugar rather than white (I have not recently looked into whether Australian white sugar is vegan; it is possible that the brown sugar is not if it is fined white sugar with brown added back in).

I'm using up stashes of flour; jars with 'a bit' left in. The labels were 'corn?', 'rice?', 'gluten free atta', and one unlabelled. As I was making a double batch, I just filled my jug twice, which conveniently emptied all four. If I'd been short, these were going to be 'chocolate' because there is cocoa that needs using up, and it substitutes nicely for flour. Roughly doubled the bicarb and xantham gum; forgot the cream of tartar. Added two heaped dsp of brown sugar, rather than level (or a bit more). I added a half cup of oil; this could have done with being more, as they are quite dry, rather than short. Also, not enough oil in terms of actually having any to have them come off the baking paper (although also, they didn't stick, because I got the flour water ratio better for that this time). The double batch fits nicely in the stand mixer, although it does cause it to make a disconcerting whining noise at the end of the mix - sufficient to summon Middlest out of their room, because they thought it was the washing machine acting up (they had put a load on).

I added 1/4 cup cinnamon (eyeball estimate) - this isn't quite enough, and yet might be too much? Can't quite taste it the way I want, and yet there is that sensation of my tongue going numb. Next time, I think I'll use the cinnamon as the 'flour' for kneading, so it will be added, but not so evenly distributed. They are the right amount sweet -- I can taste that they are sweet, which satisfies the 'I want something sweet', but it is barely there.

I rolled this out to roughly the right height, and then cut into quadrilaterals (roughly rhombus). This meant that I could fit them all on a single baking sheet.

Backed 12 minutes at 220°C fan forced.

Some time back, umadoshi was talking about cooking beans, and I made a comment about the Very Useful Table in the back of one of my cookbooks - A Passion for Pulses (compiled by Nancy Longnecker*). Here is a cut down version of the table; I figured putting it here was an easy way for me to find it when I'm not at home. If anyone else finds it useful, that is a bonus. I have copied all the beans, but I've not put the various alternative names nor the scientific names in.

Bean	Soak	boil	simmer	Pressure cooker	One dry cup gives
Adzuki	2-3 hours	15	45-60 min (covered)	15 min	3 cups
Black eyed bean	2-3	bring to boil	1 hour (covered)	10 min	2 cups
Borlotti bean	overnight	15 min	30-40 min (covered)	15 min	2.5 cups
Broad bean needs peeling after cooking	overnight	10 min	30-45 min	20 min	2.5 cups
Butter bean	4-6 hours	15 mins	1 hour	10-15 mins	2.5 cups
Cannellini bean	overnight	15 mins	1-1.5 hours	15 mins	2.5 cups
Chana dhal	4-6 hours	10 mins	30-40 mins	15 mins	2.5 cups
Chickpea soaking water is 3 times dry volume	overnight	10 minutes	1-1.5 hours	20 mins	2 cups
Green lentil	-	bring to boil	30-45 mins	10 mins	2 cups
Haricot bean	2-3 hours	15 mins	1-1.5 hours (covered)	15 mins	2.5 cups
Lima bean	4-6 hour	15 mins	1 hour	10-15 mins	2.5 cups
Sweet lupin	overnight	15 mins	1.5-2 hours (covered)	10-20 mins	2.5 cups
Mung bean	-	bring to boil	30 mins	?	3 cups
Pea	"soak in three cups water"	bring to boil	1.5 hours	10-15 mins	2.5 cups
Pigeon pea	-	bring to boil	40-45 mins	15 mins	2 cups
Pinto bean	overnight	15 mins	1.5-2 hours (covered)	15-20 mins	2.5 cups
Red kidney bean	overnight	15 mins	1-1.5 hours (covered)	15 mins	2 cups
Red lentil	-	bring to boil	10-15 mins (partly covered)	not recommended	2.25 cups
Soy bean	overnight	15 mins	2.5-3 hours (covered)	10-20 mins	3 cups
Moong dhal	-	15-20 mins	-	?	4.5 cups
Split pea pressure cooker, use a little oil	-	bring to boil	30-45 mins (partly covered)	15 min	3 cups

Note (theirs): These values should be taken as guidelines only. Values can vary considerably with variety, conditions of growth, age of bean and cooking method.

Notes (mine):

One either does the soak/boil/simmer options, or the pressure cooker (no soaking) option. The first three are extracted from the 'preparation and cooking' column, which has a little extra info -- they all say 'drain, rinse and add fresh water' between the soak and simmer; anything that doesn't have a soak value has instructions to wash before cooking.
For the amount of water, they say "For lentils and split peas, use twice the amount of water as pulse. For chickpeas, beans and whole peas, use about three times the amount of water."
their rule of thumb for cooked is "if you can crush the pulse easily by pressing it against the roof of your mouth with your tongue, it is cooked just right".
several sets of instructions say 'skim off froth' after boiling - this should apply to everything
given some of the instructions specify to simmer covered or partly covered, I'd assume that the rest should be simmered uncovered, although my default would just be to cover everything to stop them boiling dry.
question marks in the pressure cooker column indicate no available information
where there are ranges of time, consider the shorter one for salads and other dishes where the legumes should hold their shape and the longer for anything where puree is desired.

* recipes were sourced from staff of the then Cooperative Research Centre for Legumes in Mediteranean Agriculture--a research group that somehow Artisanat was working with, although not employed by. Government/university collaborations are confusing

S	M	T	W	T	F	S
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5	6	7	8	9	10	11
12	13	14	15	16	17	18
19	20	21	22	23	24	25
26	27	28	29	30

Cinnamon scones

Beans cooking times

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