4 ms·
I consume legumes daily and found that using baking soda completely eliminated gaseous emissions from them. For lentils, I soak 20 g in water with 1/4 tsp baki
by dryheat3 5mo ago
I consume legumes daily and found that using baking soda completely eliminated gaseous emissions from them.
For lentils, I soak 20 g in water with 1/4 tsp baking soda for a hour. Then discard the liquid before cooking.
For refried black beans I first bring 65 g of beans to simmer then add 1/4 tsp baking soda and stir briskly.
Once I implemented this protocol I found that onions and prunes were also causing gas. Seems any stone fruit gives me gas because this also happens with apricots. I haven’t found a way to fix the stone fruit. But the onions can be fixed by heating them with lime juice before consuming.
Hope that helps.
- soperj 5mo agoYou're almost pickling them in citrus at that point.
- dryheat3 5mo agoPretty much, yep. The point is to neutralize the indigestible sugars through chemical or enzymatic action. So there should be a solution to any given type of food which causes gas. Just need to find the right trigger. Side note… Fermentation is a technique humans used for millennia, but modern technology has replaced that with methods that fail to neutralize those indigestible elements. So I also use lacto fermentation on various foods.
- BikiniPrince 5mo agoDo you notice any flavor profile changes?
- dryheat3 5mo agoThey become much darker in color but I have not noticed a change in flavor. I discovered this technique from an episode of America’s Test Kitchen on PBS.