I watched this the other day when it came out. The quick version of the video is that the bean goo is basically just super starchy water so if you are putting the beans in something including a...
I watched this the other day when it came out.
The quick version of the video is that the bean goo is basically just super starchy water so if you are putting the beans in something including a sauce then the goo (or some portion if the goo) will help emulsify and make the sauce nicer. If you just want the beans as a garnish or whatever, drain them.
As usual with his videos, pretty practical advice!
Oh, it's aquafaba. Most Vegans know about this because aquafaba is a really common egg replacement in baking. Honestly I'm kind of convinced that most people aren't eating beans because they just...
Oh, it's aquafaba.
Most Vegans know about this because aquafaba is a really common egg replacement in baking.
Honestly I'm kind of convinced that most people aren't eating beans because they just don't know what to do with them or how to cook them. I hated beans until I had a nice hispanic coworker to tell me that the secret to making good mexican style beans is to stir and break them apart to make the "gravy".
People also don't eat beans, then eat a lot of beans all at once. Then they feel bad and gassy for a bit and decide beans make them feel bad and the cycle repeats. Mixing more beans into more...
People also don't eat beans, then eat a lot of beans all at once. Then they feel bad and gassy for a bit and decide beans make them feel bad and the cycle repeats. Mixing more beans into more meals would alleviate that for most.
Honestly, Americans need more fiber in their diets in general. It's not a magic pill (though they do sell psyllium husk in pill form to give all the fiber your diet isn't) but it does a lot to...
Honestly, Americans need more fiber in their diets in general. It's not a magic pill (though they do sell psyllium husk in pill form to give all the fiber your diet isn't) but it does a lot to help you feel full and satisfied between meals. That feeling of emptiness when you're coming up on the next meal? Some of that is actual physical emptiness in the system rather than a need for more calories. But because so much food has had the fiber stripped out of it to make it smoother and softer, people's systems just aren't getting enough until they encounter a food where the fiber is inherent, like beans, and they just aren't ready for it.
Psyllium husk as a source of fiber is missing many of the second order health benefits of other sources of fiber because it doesn't ferment as readily in the gut. Fiber isn't just for bulking up...
Psyllium husk as a source of fiber is missing many of the second order health benefits of other sources of fiber because it doesn't ferment as readily in the gut.
Fiber isn't just for bulking up stool. As the bacteria in our gut feeds on fiber and resistant starch, short-chain fatty acids (SFCAs) are released and absorbed into our bloodstream. SFCAs are a broad class of compounds, and more and more of them are being found to be very beneficial in the human body.
I remember being taught that fiber was indigestible and I guess I jumped to the conclusion that it didn't serve much purpose in our digestive systems beyond adding bulk. I'm much happier knowing about the awesome symbiosis happening in our guts.
Eat more fiber, folks! Preferably fiber from whole plant foods.
It should also be noted that if you like to eat a lot of spicy foods, having a decent amount of fiber with it will help to mitigate against some of the. . . ah. . . consequences.
It should also be noted that if you like to eat a lot of spicy foods, having a decent amount of fiber with it will help to mitigate against some of the. . . ah. . . consequences.
I always loved using it in my cooking, because I felt that the flavor was really rich and lovely. But my wife has asked me to stop, because it gives her horrible, uncomfortable gas.
I always loved using it in my cooking, because I felt that the flavor was really rich and lovely. But my wife has asked me to stop, because it gives her horrible, uncomfortable gas.
I don't know if anyone else feels similarly, but I always have to separate the beans out from the liquid, rinse the beans, and then add the liquid plus beans in to whatever I am cooking (assuming...
I don't know if anyone else feels similarly, but I always have to separate the beans out from the liquid, rinse the beans, and then add the liquid plus beans in to whatever I am cooking (assuming the liquid is called for). Otherwise I always end up with an overwhelming "beany" taste. This is most prominent with beans like butter beans but happens with others as well. Not sure if its just placebo at this point, or if there is actually something on the surface I am washing off, but if I just empty a can of beans into my stew (or whatever) I always get that dominant bean-y taste.
I can't imagine you're washing anything from the bean surface that isn't found at the same concentration in the remaining liquid. It's almost the reverse of people who don't wet the toothpaste...
I can't imagine you're washing anything from the bean surface that isn't found at the same concentration in the remaining liquid. It's almost the reverse of people who don't wet the toothpaste because they're "washing the fluoride off". In both cases, the amount being removed is going to be negligible.
I do know the taste you're referring to though. I find that it disappears as long as I bring whatever I'm cooking to the boil for at least a few minutes.
Yeah, I'm pretty sure you're right and that its just placebo at this point — I think it tastes better because I know I've done that step (is that placebo? but the point remains). But you raise a...
Yeah, I'm pretty sure you're right and that its just placebo at this point — I think it tastes better because I know I've done that step (is that placebo? but the point remains). But you raise a good point, as now that I think about it that taste is most prominent when I'm making things like refried beans, where I don't necessarily get the beans to a boil, or if I do, it is brief.
I watched this the other day when it came out.
The quick version of the video is that the bean goo is basically just super starchy water so if you are putting the beans in something including a sauce then the goo (or some portion if the goo) will help emulsify and make the sauce nicer. If you just want the beans as a garnish or whatever, drain them.
As usual with his videos, pretty practical advice!
Oh, it's aquafaba.
Most Vegans know about this because aquafaba is a really common egg replacement in baking.
Honestly I'm kind of convinced that most people aren't eating beans because they just don't know what to do with them or how to cook them. I hated beans until I had a nice hispanic coworker to tell me that the secret to making good mexican style beans is to stir and break them apart to make the "gravy".
People also don't eat beans, then eat a lot of beans all at once. Then they feel bad and gassy for a bit and decide beans make them feel bad and the cycle repeats. Mixing more beans into more meals would alleviate that for most.
Honestly, Americans need more fiber in their diets in general. It's not a magic pill (though they do sell psyllium husk in pill form to give all the fiber your diet isn't) but it does a lot to help you feel full and satisfied between meals. That feeling of emptiness when you're coming up on the next meal? Some of that is actual physical emptiness in the system rather than a need for more calories. But because so much food has had the fiber stripped out of it to make it smoother and softer, people's systems just aren't getting enough until they encounter a food where the fiber is inherent, like beans, and they just aren't ready for it.
Psyllium husk as a source of fiber is missing many of the second order health benefits of other sources of fiber because it doesn't ferment as readily in the gut.
Fiber isn't just for bulking up stool. As the bacteria in our gut feeds on fiber and resistant starch, short-chain fatty acids (SFCAs) are released and absorbed into our bloodstream. SFCAs are a broad class of compounds, and more and more of them are being found to be very beneficial in the human body.
I remember being taught that fiber was indigestible and I guess I jumped to the conclusion that it didn't serve much purpose in our digestive systems beyond adding bulk. I'm much happier knowing about the awesome symbiosis happening in our guts.
Eat more fiber, folks! Preferably fiber from whole plant foods.
It should also be noted that if you like to eat a lot of spicy foods, having a decent amount of fiber with it will help to mitigate against some of the. . . ah. . . consequences.
So would changing the soak water a couple of times. I don’t even like beans except green ones, so I’m not even sure where I picked that up.
Huh. I thought aquafaba was just a chickpea thing.
It’s nearly any bean, but chickpeas are often preferred because of the color and neutral taste.
I just planted some black chickpeas, now I’m really curious what the water will look like.
I always loved using it in my cooking, because I felt that the flavor was really rich and lovely. But my wife has asked me to stop, because it gives her horrible, uncomfortable gas.
I don't know if anyone else feels similarly, but I always have to separate the beans out from the liquid, rinse the beans, and then add the liquid plus beans in to whatever I am cooking (assuming the liquid is called for). Otherwise I always end up with an overwhelming "beany" taste. This is most prominent with beans like butter beans but happens with others as well. Not sure if its just placebo at this point, or if there is actually something on the surface I am washing off, but if I just empty a can of beans into my stew (or whatever) I always get that dominant bean-y taste.
I can't imagine you're washing anything from the bean surface that isn't found at the same concentration in the remaining liquid. It's almost the reverse of people who don't wet the toothpaste because they're "washing the fluoride off". In both cases, the amount being removed is going to be negligible.
I do know the taste you're referring to though. I find that it disappears as long as I bring whatever I'm cooking to the boil for at least a few minutes.
Yeah, I'm pretty sure you're right and that its just placebo at this point — I think it tastes better because I know I've done that step (is that placebo? but the point remains). But you raise a good point, as now that I think about it that taste is most prominent when I'm making things like refried beans, where I don't necessarily get the beans to a boil, or if I do, it is brief.