Tryna start bringing lunch into the office instead of buying a sandwich every day and I figure I might as well try to make it vegan if I can
Death to America
Tryna start bringing lunch into the office instead of buying a sandwich every day and I figure I might as well try to make it vegan if I can
Death to America
oh forgot about that. I see some sources saying lectin is deactivated after like ten minutes of boiling, which is well below cook time of most beans, but I also see sources warning about undercooked beans causing poisoning. Kidney beans boiled for 10m would be practically inedible I think, someone should take one for the team and see if that ten minute figure is accurate.
Regardless, cook them until they're soft and you'll be fine
I think it's dependent on the amount of lectins, kidney beans have like 100+ times as much as lentils so I would definitely not trust them all to break down in 10 minutes unless maybe via pressure cooking
this source says 15m for kidney beans. this one shows 10m for soybeans, which may be where sites like this get stuff like "Dried [unspecified] beans have to be soaked and then boiled for at least ten minutes." none of this seems worth caring about because lectins are destroyed way before the beans are soft enough to eat
all of that is specifically after pre-soaking the beans, none of that is saying "the lectin is deactivated after x minutes" without specifically mentioning pre-soaking them OR pressure cooking them (which utilizes much higher temperatures than boiling).
it's worth caring about so that someone doesn't misread, cook their unsoaked beans for 30-60 minutes thinking they're fine, and then shit themselves to death (or at least have a really unpleasant time)
people can and do get food poisoning from eating undercooked beans so it's not like cooking long enough for them to be palatable is sufficient, people soak them for a reason
In my experience unsoaked beans are still hard after such a short cook time. I would guess the people getting food poisoning are using slow cookers well below boiling. Graph in soybean source shows this is heavily temperature dependent.
Here is an old article where the author cooks unsoaked black beans. They aren't edible until after two hours of simmering. Black beans are smaller than kidney beans and cook faster; you'd have to cook unsoaked kidney beans longer than two hours. If a soak (which can be done in one hour with the "power soak" method) and fifteen minutes at temp is sufficient to destroy kidney bean lectin, then of course two hours at temp does too.
idk what your argument is, people are literally getting food poisoning from their cook times being insufficient,
mentions nothing about soak or lectin content, tbh this was the worst source
idk what this is but google indicates it's a pressure cooker thing which, again, uses higher temperatures than are otherwise possible
idk why we're arguiong I'm too drunk to continue the point is soak yer dang beans because they have literal poison in them and make sure you know what you're doing
ricin is a got dang lectin, bobby :Bwaaa:
The text specifies that these beans were soaked.
Nothing to do with pressure cookers, it's the modern name for "quick soak" described in that article. As seen here, here. Some people are doing the same thing with an instant pot, bringing it to a boil and then letting it sit. You don't need to soak beans before boiling as long as they're fully cooked.
People get sick from lectin because they cook at insufficient temperatures, not because they skip the soak. Source:
Oh my fucking god, yes, I know, and you don't, you specifically avoid mentioning it
Lmao literally advises 2-6 hour soak despite PoWeR sOaKiNg
I'm going to go with the multiple sources you literally yourself cited indicating the need for a soak instead of just telling people "yea brah just cook them 10 minutes"
Also
Wow fam looks like that boiling temp really does the job 100%
Have fun getting people sick
I relied on this source specifically and only for this graph shape and did not "specifically avoid" the fact that it was about soaked soybeans. Why would soaking overnight radically change the shape of temp-time curve? The graph will look similar for same aqueous reaction in unsoaked kidney beans.
The "power soak" thing is the same as the LA Times author did: bring to a boil, let sit one hour. Bon Appetit appears to have coined the phrase, so take their definition as authoritative since you are not familiar with it firsthand. I defined the term so you know what I mean; don't play Reddit semantics games.
I see no evidence of people boiling unsoaked kidney beans until palatable (~2h) and getting sick, and plenty of evidence of people doing that and not getting sick. So we have an upper bound. For unsoaked beans, the 15 minute cook time for lectin deactivation in soaked beans is a lower bound. Because quick soaking (15m additional water time) is effective, I think the lectin deactivation time in unsoaked kidney beans is probably below the 30 minute mark at 100C, far faster than the beans soften. What do you think the lectin deactivation time in unsoaked kidney beans is? If you think it's something stupid, I will happily eat a couple hard-ass unsoaked kidney beans at the 30m mark if you promise to apologize when I don't get sick. You reason like you're still drunk.