Food for Thought: Several soaking methods for beans

Tip of the Week: How to soak beans

Dry beans require soaking in room temperature water, a step that rehydrates them for even cooking. Before soaking, pick through the beans, discarding any pebbles or discolored or shriveled beans. Depending on how much time you have, choose one of the following soaking methods:

- Slow soak. In a stockpot, cover 1 pound dried beans with 10 cups water. Cover and refrigerate 6 to 8 hours or overnight.

- Hot soak. In a stockpot, bring 10 cups of water to a boil. Add 1 pound dried beans and return to a boil. Remove from the heat, cover tightly and set aside at room temperature for 2 to 3 hours.

- Quick soak. In a stockpot, bring 10 cups of water to a boil. Add 1 pound dried beans and return to a boil. Boil 2 to 3 minutes. Cover and set aside at room temperature for 1 hour.

- Gas-free soak. In a stockpot, place 1 pound of beans in 10 or more cups of boiling water. Boil for 2 to 3 minutes. Then cover and set aside overnight. The next day 75 to 90 percent of the indigestible sugars that cause gas will have dissolved into the soaking water.

After soaking, rinse beans and add to a stockpot.

-- www.mayoclinic.com

Easy recipe: Dorito casserole

2 cups coarsely crushed Doritos
1 can condensed cream of chicken soup
1 can enchilada sauce (10-15 ounces)
1 pound boneless, skinless chicken breast cut into bite size
1/2 cup finely chopped onion
1 cup shredded sharp cheddar

Preheat oven to 350 degrees. Spray or butter two-quart shallow baking dish (12-by-8-by-2-inch). Combine 1 cup of crushed Doritos, soup, enchilada sauce and cut up chicken and onion. Stir with rubber spatula to mix. Spread in prepared baking dish. Bake for 30 minutes. Remove from oven and stir. Top dish with remaining 1 cup of Doritos and cheese. Bake an additional 5 minutes or until cheese melts. Makes about 5 cups.

-- The Repository

Did You Know?

Food poisoning costs the U.S. $152 billion each year, according to a study by the Produce Safety Project at Georgetown University.

Would You Buy It? Nestle Chocolate Caramel Hot Cocoa Mix

Details: The new flavor blends caramel with chocolate. Mix the content of an envelope with hot water or milk.

Comments: The powder did not easily mix with the liquid, but the drink did have a distinct buttery caramel flavor. “The sweetness is just right.” “In skim milk, it tastes really rich.” “Goes down smooth.”

Would you buy it? Yes

-- State Journal-Register

Food Quiz

Which of the following is not an ingredient in the Viennese cake Sachertorte?

A. Chocolate
B. Raspberry jam
C. Apricot jam
D. Butter

(www.funtrivia.com)

Answer is at bottom of column

Wise to the Word: Yeast

The key to making bread, beer and wine is yeast, a microorganism that expels alcohol and carbon dioxide as it grows. Yeast was discovered by Egyptians 5,000 years ago. Its fermented alcohol is the key to beverage making. Its carbon dioxide forces dough to rise.

-- The Repository

Number to Know: 45.2

Calories in 1 cucumber (about 8 inches long). – calorielab.com

The Dish On … “I Can't Believe It's Not Fattening!” by Devin Alexander

Devin Alexander lives by the motto that "20 minutes in the kitchen can save you three hours on the treadmill."

The chef and author of “The Biggest Loser Cookbook” has maintained a weight loss of 55 pounds for almost 20 years by transforming the decadent dishes that we all crave into fantastic lo-cal indulgences.

With simple, easy-to-follow recipes for delectable dishes such as Unbelievable Easy Chicken Parmesan, Carmelized Apple Buuter-Topped Pork Chops, Bacon Cheeseburger and even a Peppermint Brown "Pizza," you can now whip up fantastic, slimming meals in the time it would take to go through the drive-thru.

From the Beer Nut’s Blog: Trio of breweries working on ale

In 2003, Sam Calagione of Dogfish Head, Greg Koch of Stone Brewing Company and Bill Covaleski of Victory Brewing came together and formed BUFF – Brewers United for Freedom of Flavor.

The trio are now working together on a collaboration ale – the Dogfish Head/Victory/ Stone Saison du BUFF.

The beer is described as a saison, 6 percent ABV, brewed with parsley, sage, rosemary and thyme. How will it be? I don’t know, but I’m going to give it a try. It actually seems like it would be a great Thanksgiving beer.

If you had to pick three breweries to collaborate, which would they be?

To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/

Food Quiz Answer

B. Raspberry jam

GateHouse News Service