Like every Sunday, here are some of the tips and directions to improve your cooking skills day after day. Enjoy!
LEGUMES
Dried legumes (chickpeas, beans in many varieties, broad beans, etc.) they are rarely used due to the preparation work between soaking and cooking.But if we get used to taking an adequate quantity, e.g. a 1kg and to prepare them, we can portion, freeze and use them as needed. (They will be better and healthier than those bought in a box or in a can)
Legumes provide an important energy supply, being made up mostly of carbohydrates, they are also a source of folic acid, vitamin B1, vitamin H, various minerals including iron, zinc and magnesium and fiber.They can be used for soups, vegetable purees or as delicious side dishes.The secret to prepare legumes in the best way:After soaking, rinse the legumes.Put them in a pan with water that is at least three quarters above their level (if necessary, during cooking add more water, hot not cold because it could delay cooking)The salt should only be added almost at the end of cooking, before draining them and letting them cool.Obviously the cooking times depend on the type of legume and quantity.
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