I don't make dry beans often because it takes so long to cook. But I am going to try with the pressure cooker as soon as possible. I still have smoked ham from the last time in the freezer (no bone but it should still be good).Ham with navy beans sounds really good to me...do you use a quick soak? I do often, because I rarely plan ahead that well, to set the beans out to soak the night before.
DH has requested ham and eggs with hashbrowns for dinner. He so seldom asks for anything specific, I'm happy to oblige.
If I use a pressure cooker do I NEED to soak the beans? Soaking is to help speed the cooking right? Pressure cooking cooks quicker than normal cooking to begin with?Yes, I am doing a quick soak for the same reason - plan ahead - what's that?? I read on the Cook Illustrated site that soaking is over rated, not necessary just be sure to cook the beans long enough. They also claim that early salting does not make the beans tough as I was always told.
Are you eluding to the "music" produced? LOL I have heard so many opinions on soaking and the gas issue on both sides of the topic. 1 - Soak in cold water, rinse then cook, 2 - bring to boil, turn off soak and rinse, repeat 3X then cook. Also on to salt or not to salt. It is crazy!! LOL I guess what they say about opinions and a certain part of the anatomy is correct. I will try both ways.Soaking also cleans the beans and eliminates some of the stuff that causes, um, uh, discomfort. I just read that on the site that Mama linked to...here's the info:
http://missvickie.com/howto/beans/howtosoak.html
I was traumatized when I was a kid by my mom's pressure cooker. It was in the 60's and the pot had what looked like a spike in the middle of the lid, sitting on top of that was a solid metal block with a hole in it, this sat on top of the spike and rattled when the steam escaped. Well one time mom used and I have no clue why this happened but that solid block of metal rocketed straight up, hit the ceiling and then plummeted to the floor. Scared the hell out of me and we didn't see the cat for 2 days!!There's no need to be intimidated anymore. The new cookers have multiple safety devices.
Thank you Sass. Next time longer for the meat under pressure. And the veggies will be cooked without pressure. We/I like our veggies barely cooked. Just till they turn bright and tender still with some bite and crunch. This was the first run so some adjustment period is needed with anything new.Peeps your roast came out beautiful, didn't it?
Really yummy looking dinner you had there.
Jeff that Korean pork looks great.
LS.. I love that combination of veggies!!