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Joined Date: Dec 23, 2012
Birthday: Oct 31
Reviewed Pressure Cooker Chickpeas
"Chickpeas should be soaked before cooking. Less gas and a MUCH shorter pressure cooking time.
I soak 1 cup chickpeas in water overnight (or for 8 hr) in 2 cups water with a 1/2 tsp salt (the salt softens the bean skins). Rinse beans and drain. (This will get rid of some of the bean compounds that induce stomach discomfort and gas).
I am a retired researcher (microbiology) who discovered pressure cooking in 2007. I found the instruction manuals to be unhelpful, impractical, and often just plain silly. For example, if you have an electric stove, you're supposed to use one burner to heat up the pressure cooker and another burner to maintain 15 psi!
After several years of experimenting, I devised my own methods that work well and save time and fuel energy. Now I can cook healthy foods (brown rice, dried beans, etc) quickly and easily. In 2012, I published Cooking and Experimenting with Pressure Cookers.
My blog website has "how-to" articles on cooking Baked Beans, Chili, etc from dried beans. It also has a link to my book's website, which has 5 more articles on preparing the following in a pressure cooker: (1) whole potatoes; (2) polenta; (3) pasta, (4) split-peas and (5) apple cake.
Foods that are inexpensive and nutritious.