What is the trick of getting soft koudames? I prefer a recipe where no saline is used or can be left out. Koudames is available contained by Cyprus and probably Greece and kadami is used in Lebanon and probably other arabic countries.
Answer:
Well, probably going away the salt out or adding up it right at the end help. The salt will tend to toughen up anything which you cook for long period.....
A pressure cooker is a great tool for softening up legumes......
Soak them overnight contained by a bowl of warm dampen,
or a crock pot on low all daylight
I close to to use the spicy ones from the Inian markets, and simmer them surrounded by broth witha hint of curry powder, next when half cooked give some potatoes, zucchini, fried eggplants, tomatos or spinach.
Cook them slowly as they tend to toughen up if you boil them vigorously, fry some onions and garlic to supply in the completion, a dash of cilantro or coriander is nice, a dollop of yougart is also a nice touch
More Questions & Answers...
Answer:
Well, probably going away the salt out or adding up it right at the end help. The salt will tend to toughen up anything which you cook for long period.....
A pressure cooker is a great tool for softening up legumes......
Soak them overnight contained by a bowl of warm dampen,
or a crock pot on low all daylight
I close to to use the spicy ones from the Inian markets, and simmer them surrounded by broth witha hint of curry powder, next when half cooked give some potatoes, zucchini, fried eggplants, tomatos or spinach.
Cook them slowly as they tend to toughen up if you boil them vigorously, fry some onions and garlic to supply in the completion, a dash of cilantro or coriander is nice, a dollop of yougart is also a nice touch
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