Robin Garr wrote:lentils seem to end up with a better texture if you cook them without salt.
Rahsaan wrote:Robin Garr wrote:lentils seem to end up with a better texture if you cook them without salt.
Interesting. I cook a fair amount of lentils and usually salt at the beginning. What exactly do you mean by 'better'? (I.E. what is the effect that you get) Am curious and may try this tonight as I had planned to cook lentils anyway.
http://www.thekitchn.com/how-to-cook-dried-lentils-116321 wrote:After trying many different cooking methods for lentils, we have found that the most reliable way to cook perfectly tender lentils is to bring them to a rapid simmer, and then reduce the heat to low for the rest of cooking. You want to see just a few bubbles in the water and some gentle movement in the lentils. They will plump up nicely without splitting their skins or becoming mushy.
The other trick is to wait to add the salt or any acidic ingredients until the lentils are done cooking. These ingredients can cause the lentils to stay crunchy even when fully cooked. If you stir in the salt while the lentils are still warm, they will absorb just enough to taste fully seasoned.
http://noshon.it/tips/how-to-cook-perfect-non-mushy-lentils/ wrote:How to Cook Perfect, Non-Mushy Lentils
Lentils are one of our favorite pantry staples because they’re versatile, healthy, and add an earthiness to salads and soups. They come in a variety of colors like orange, red, and yellow (which are better for soups & stews), but green lentils are the best for salads because they hold their shape. Here’s how to make perfectly cooked lentils:
1. Rinse the lentils under cold water and pick out any stones or discolored bits.
2. Add the lentils to a pot with a ratio of 2 parts cold water to 1 part lentils. Wait to add salt until the end.
3. Bring to a boil, turn the heat to low, and cook 20-30 minutes uncovered until the lentils are cooked through but not falling apart. You may need to add hot water to keep them slightly submerged.
4. Strain, return to the pot, then salt and season.
Salting the lentils while they cook may prevent the shells from softening so we like to season them while still hot right after you drain them. If you’re using them in a salad recipe, add the dressing while the lentils are warm so they soak it up. Now, your perfectly cooked lentils are ready to use so let your creativity run wild.
David M. Bueker wrote:You don't soak the lentils ahead?
Users browsing this forum: Yahoo [Bot] and 5 guests