Pulses quick questions thread.

zippychick

Hiya,

I've looked up a good range of threads for you

Chickpeas

Barley & pearl barley, to soak or not to soak

lentilles verte & puy-green lentils

red lentils

dried split peas

bulgar wheat

our complete veggie collection has loads of links you should find useful

i will merge this with our pulses quick qs thread later

Thanks
Zip:A

Kittenkirst

Hi, hoping for advice. We love beans & lentils and were wondering whether we can cook say 4 portions on a sunday and then use them in our cooking throughout the week.

We'd rather not freeze them as have a small freezer only so theres a lack of room!

Would cook them on a Sunday and then eat by Friday. Is this safe?
Thanks in advance

Eenymeeny

Hi I've searched everything that I can find on pearl barley and can't find the answer, can anyone help please?
I'm sure that I read on one thread about using pearl barley in salad so now that I've bought some and read the instructions it doesn't seem very mse to boil about a cupful for an hour. Would it be possible to rinse a whole bag and cook it either in a pan or slow cooker then freeze it so I can add just a handful when prepararing salad? I don't think that it would take long to defrost and I see that some people pour boiling water over it in a jug. I could manage that when I get home!
Thanks for any advice

Popperwell

Good question...I have thought of buying pulses and seen many types of foods like this but if you have to boil them for ages, the energy being used seems costly and being wasted...

I really need to read up about lentils, chickpeas, pearl barley and all these types of items...

zippychick

Yes definitely. I batch cook dried beans and pulses like this and lift a handful out when needed. I chuck straight into curries. They defrost by pouring a cup of boiling water over - just like frozen peas.

Deinitely more economical.

Thank you for searching for a thread - it's very much appreciated

Zip

Eenymeeny

Thanks Zippy. I used some last night by putting a handful into a container with a spoonful of french dressing, left to soak in the fridge until teatime it was lovely scattered over salad.
I've put the rest in the freezer and will use it as you describe in soups, stews etc thinking that I might try this with broth mix too as I always forget to pre soak...
(I think that I just had some idea about frozen rice being a bit iffy if not done correctly and wondered if pulses were the same)

zippychick

As long as food is frozen safely and is fresh when frozen there shouldn't be any problems. We cook and batch freeze rice all the time. It goes in the freezer when totally cooled, defrosts overnight in the fridge (not at room temp) and we microwave it until piping hot throughout. I've been doing this for years. Had i left it at room temperature for a whole day before freezing, thats where the problem lies as i think thats when the bacteria can develop

Here's our freezing rice thread & reheating rice if it helps x

Eenymeeny

Thanks for the extra advice Zippy. I always used to freeze any extra rice then started reading things on here about food poisoning etc:eek:
Oh, and searching...doesn't everyone?;):) Thanks again,:T

zippychick

Eenymeeny wrote: »

Thanks for the extra advice Zippy. I always used to freeze any extra rice then started reading things on here about food poisoning etc:eek:
Oh, and searching...doesn't everyone?;):) Thanks again,:T

I think as long as you're safe you're ok but only ever do what your comfortable with

Regards searching, no, 9 times out of ten people don't.

Eenymeeny

zippychick wrote: »

I think as long as you're safe you're ok but only ever do what your comfortable with

Regards searching, no, 9 times out of ten people don't.

Really? :eek::eek::eek: That is just plain laziness! You should post that fact at the top of the forum and shame them into at least trying...
C'mon everyone, give the Board Guides a break, they do a brilliant job