4 ms·

Wait, Rowanberries are edible? > Rowan fruit contains sorbic acid, and when raw also contains parasorbic acid (about 0.4%-0.7% in the European rowan[15]), whic

Wait, Rowanberries are edible? > Rowan fruit contains sorbic acid, and when raw also contains parasorbic acid (about 0.4%-0.7% in the European rowan[15]), which causes indigestion and can lead to kidney damage, but heat treatment (cooking, heat-drying etc.) and, to a lesser extent, freezing, renders it nontoxic by changing it to the benign sorbic acid. They are also usually too astringent to be palatable when raw. https://en.m.wikipedia.org/wiki/Rowan https://en.m.wikipedia.org/wiki/Rowan Oh, only kinda.

quickthrower2 5y ago
Like beans that need to be cooked and processed carefully before consumption.
- tvb12 5y ago
  Beans have to be carefully processed? I soak them in a half-gallon Ball jar for at least a day, but that's pretty much it. I usually swap the water out a few times because I procrastinate pretty badly when it comes to cooking and the water gets murky after half a day or so. If I haven't cooked them by the next morning I toss them in the fridge so that they don't start smelling sour. What have I been neglecting to do, and when should I expect it to kill me?
  - nanomonkey 5y ago
    Actually the lacto-fermentation process that you're starting to do to the beans is great for getting rid of the phytic acid and other "anti-nutrients". Just rinse them and add clean water before cooking them. Tossing in a teaspoon of baking soda will off set any acid produced from the process which might cause the beans to remain too firm while cooking.
  - dunham 5y ago
    Just certain varieties are toxic if not properly cooked. I think red kidney beans are one of them.
  - lathiat 5y ago
    When I think of beans I just think botulism. But that's more to do with preserving them, not sure this within a day or two cooking method applies there. https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html https://www.cdc.gov/foodsafety/communication/home-canning-an...
    - loonster 5y ago
      Reheating to 176F for 10 minutes (or 185F for 5m) will deactivate the botulinum toxin. This won't kill the botulism spores, just the toxin that can kill you.
  - sbierwagen 5y ago
    >cooking That's all you need. Thorough cooking deactivates the phytohaemagglutinin, which otherwise would give you a bad time https://en.wikipedia.org/wiki/Phytohaemagglutinin https://en.wikipedia.org/wiki/Phytohaemagglutinin >Poisoning can be induced from as few as five raw beans, and symptoms occur within three hours, beginning with nausea, then vomiting, which can be severe and sustained (profuse), followed by diarrhea.
    - billfruit 5y ago
      Another issue might be that the water used for soaking, will froth up, and start to smell bad. This happens if it is let standing for longer than 12 hours usually.
  - pvaldes 5y ago
    Yes, they are poisonous raw. Not a real problem because they are swallowed will go out again entire but you can't made bread from beans without a lot of troubles
  - cheese_goddess 5y ago
    Why is everyone constantly tossing (or banging etc) things when they're cooking? I'm usually very careful with my cooking ingredients and handle them delicately and with calm, measured motions. I'm especially careful when I'm chopping up things with a small cleaver or a very big knife, say, or when I'm frying things. I would never dare "bang" something in the oven (as I've seen a few recipes instruct).
zoomablemind 5y ago
Somehow I remember that Rowan fruits taste more palatable (even sweteer) after the first frosty week.
- Tagbert 5y ago
  Other fruits are like that. In North America, the native persimmon is highly astringent and inedible until after the first frost and then it becomes very sweet.
pvaldes 5y ago
There were even selected for that, but we talk about a different species Sorbus domestica that is like a small pear. Sorbus aucuparia is the wild one. Both edible if processed, domestica is cultured by its fruit but pears are better, so is rare nowadays unless you live in a very cold place.
Spionbil 5y ago
Even when cooked into jam or jelly with copious amounts of sugar. I still find rowanberries unpalatable and incredibly bitter. I've never seen commercial rowan anything. Likely because of just that.

quickthrower2 5y ago

Like beans that need to be cooked and processed carefully before consumption.

tvb12 5y ago
Beans have to be carefully processed? I soak them in a half-gallon Ball jar for at least a day, but that's pretty much it. I usually swap the water out a few times because I procrastinate pretty badly when it comes to cooking and the water gets murky after half a day or so. If I haven't cooked them by the next morning I toss them in the fridge so that they don't start smelling sour. What have I been neglecting to do, and when should I expect it to kill me?
- nanomonkey 5y ago
  Actually the lacto-fermentation process that you're starting to do to the beans is great for getting rid of the phytic acid and other "anti-nutrients". Just rinse them and add clean water before cooking them. Tossing in a teaspoon of baking soda will off set any acid produced from the process which might cause the beans to remain too firm while cooking.
- dunham 5y ago
  Just certain varieties are toxic if not properly cooked. I think red kidney beans are one of them.
- lathiat 5y ago
  When I think of beans I just think botulism. But that's more to do with preserving them, not sure this within a day or two cooking method applies there. https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html https://www.cdc.gov/foodsafety/communication/home-canning-an...
  - loonster 5y ago
    Reheating to 176F for 10 minutes (or 185F for 5m) will deactivate the botulinum toxin. This won't kill the botulism spores, just the toxin that can kill you.
- sbierwagen 5y ago
  >cooking That's all you need. Thorough cooking deactivates the phytohaemagglutinin, which otherwise would give you a bad time https://en.wikipedia.org/wiki/Phytohaemagglutinin https://en.wikipedia.org/wiki/Phytohaemagglutinin >Poisoning can be induced from as few as five raw beans, and symptoms occur within three hours, beginning with nausea, then vomiting, which can be severe and sustained (profuse), followed by diarrhea.
  - billfruit 5y ago
    Another issue might be that the water used for soaking, will froth up, and start to smell bad. This happens if it is let standing for longer than 12 hours usually.
- pvaldes 5y ago
  Yes, they are poisonous raw. Not a real problem because they are swallowed will go out again entire but you can't made bread from beans without a lot of troubles
- cheese_goddess 5y ago
  Why is everyone constantly tossing (or banging etc) things when they're cooking? I'm usually very careful with my cooking ingredients and handle them delicately and with calm, measured motions. I'm especially careful when I'm chopping up things with a small cleaver or a very big knife, say, or when I'm frying things. I would never dare "bang" something in the oven (as I've seen a few recipes instruct).

zoomablemind 5y ago

Somehow I remember that Rowan fruits taste more palatable (even sweteer) after the first frosty week.

Tagbert 5y ago
Other fruits are like that. In North America, the native persimmon is highly astringent and inedible until after the first frost and then it becomes very sweet.

pvaldes 5y ago

There were even selected for that, but we talk about a different species Sorbus domestica that is like a small pear. Sorbus aucuparia is the wild one. Both edible if processed, domestica is cultured by its fruit but pears are better, so is rare nowadays unless you live in a very cold place.

Spionbil 5y ago

Even when cooked into jam or jelly with copious amounts of sugar. I still find rowanberries unpalatable and incredibly bitter. I've never seen commercial rowan anything. Likely because of just that.