Learn to Cook Chickpeas in a Pressure Cooker with Eric
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- Опубликовано: 24 авг 2024
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you young whipper snappers with yer fancy hotpots! i've been cooking beans with old fashioned stove top pressure cookers for decades. damn proud of it too! we didn't even have TIMERS! we had to look at the clock. uphill in the snow both ways. oh, sorry. wrong lecture, lol! pressure cookers are for sure the way to cook beans. i come from the era where folks were afraid of them, and some glass stove tops weren't suited for that. nice that we now have these safe, small appliances.
The instant pot is my most used kitchen appliance. Not even close, unless you count the chef's knife. I keep meaning to buy another sleeve for it, but haven't gotten around to it yet.
@@Dirtyboxer1 I have been wondering about buying an instant pot for some time, but my Dutch oven is really serving me well without any complaint. What are things which you find absolutely fantastic/better to make in your IP?
skip davis
The instant pot is for the busy person, you throw ingredients in and do minimal prep. Then you come back perfectly (or not perfectly depends on who you are) cooked food.
I'm from south America, manual pots are life
@@bl6973 I'm not busy, just bored of watching the food until is ready...i just want the pots to do the job insteaf
If you keep the water from draining after cooking, you can use it to cook rice. It gives the rice a lot of flavor.
Nice tip
A friend of mine who makes creative and exotic cocktails saves chickpea liquid to use as an egg white substitute. He whips the chickpea liquid to create an egg-free foam.
Thank you!
@@annas7715 It's called aquafaba and yes it is widely us as an egg substitute.
Made some lovely, creamy chickpeas yesterday following these video guidelines.I brined the beans for 24 hours because they were a few months past their "use by" date. Only change I made was to save the aquafaba to store the beans in the fridge and some in the freezer. Six minutes at low pressure, with a 15 minute natural release cooked them perfectly. Much improved over my stove top efforts that put me off cooking beans for a long while. Thank you so much!
thank you so much for this tutorial help! I'm going to buy a 50lb bag of dried garbanzo beans now 😄 falafel, hummus, salad, aquafaba meringues, roasted chickpea snacc, the sky's the limit 😍
You gave very good instructions. I followed your recipe exactly and my chickpeas came out perfect. Thank you!
I need more ERIC HAESSLER InstantPot Recipes please!!! Thank you for all your tips, it's very helpful for us NOOBS.
Thanks for the presentation. Incomplete instructions for using the instant pot is too common, but here the gentleman does a great job of walking the novice through the proper steps. Thanks again.
I followed the directions to a T and they came out perfect!!! Chickpeas are going to be a pantry staple in my home from now own, thanks ☺️
Are you sure the beans will be nicely tender by just giving 6 minutes on low pressure. I usually make it every week and it takes 15 minutes for my chickpeas on high pressure to be satisfactorily tender. I like them buttery tender though (still retaining their shape).
I was going to respond with the fact they were soaked, but you're right - this doesn't match the cooking chart I usually use: www.hippressurecooking.com/pressure-cooking-times/#beans
I make hummus out of mine, and cook them on high for 30 minutes (no soaking). It doesn't matter if they're mushy, cause I'm going to puree them anyway.
Me too: 15 minutes + natural release with beans soaked 12 hours. I also do not set the low pressure
If beans are fully soaked, the timing works well for me using natural release. If the beans are not soaked sufficiently, then they will take longer to cook and may be more prone to splitting.
@@rosemarytutt7827 I'm going to try it. Thanks for confirming.
Great job on the presentation, Eric! You inspired me to snag some dried chickpeas today. I'll brine them overnight and cook them tomorrow. You made it look like it is: simple but tasty. And getting some bean cooking confidence has been a goal of mine. I look forward to your next video. Pay no attention to the nitpickers. Haters gonna hate, as they say.
Great video! Hoping for more instant pot videos from you Eric!
I purchased the IP Max. My inner pot has handles and can also be used to cook on the stove. I absolutely love it. Also my pressure release locks automatically when I secure the lid and has a separate release slider/button when I want to release the pressure manually. I love all the features this IP Max has.... well worth the extra $30.
Have the same one in 8qt. great pot, just need to learn how to use it!
Great energy! I like that he's excited but not too much as to seem pretentious. Thank You!
I tried this!!! OMG the chick peas was great and so fast!!!....As a vegan chick peas and beans are a staple. This and the red bean tutorial have allowed me to enjoy those beans so much more....keep them coming.I use some of your other techniques but I use egg replacers and other alternates for non vegan recipes. You guys are doing a wonderful job!!
Does 6 minutes in an instant pot really give you cooked all the way thru chickpeas? I just say another video showing the same amount of chickpeas and water for 22min on high with 20min slow release.
where can I find red bean tutorial, please?
Eric is the man!!!
Hi Dan! Little off topic but I have a question for your lemon video.
Why does the acidity of lemon brighten a dish?
Ps your videos are what got into cooking and cooks illustrated!
Best recipe ever! I love my garbanzo beans. No better way to cook them. Thanks!😊
Yesss!!! Please do more videos with the instant pot. I trust ATK recipes the most and would like to utilize my instant pot more! Thanks for the great content!
Really helpful video. I have never tried brine for beans. I hope this makes the chickpeas have a better texture.
Really Perfect cooked chickpeas, thank you so very much.
exactly how to open the instapot, some people doesn't usee common sense on safety measures, 😊😊😊😊 you just gave us the proper use to.keep our eyelashes and eyebrows hahahhaaha😅😅😅😅😅😅😅😅
Do i leave the silicone cap on the float valve while cooking...?...Thank you...
Excellent presentation skills
Eric, great info, love your personality and energy and tips, please do more videos.
That was fun! 🙌🏼
Thank you.
Can you use this brining soak recipe for all beans?
Yes, pretty much... adding salt to the soaking-water toughens the skins. So you may not
need to add salt if you are prepping thick-skinned beans like kidney beans (they'll end up too tough).
@@surlyogre1476 it's actually the opposite, adding salt water softens the skins up by swapping out calcium for sodium in the pectin. It's the softer skin that keeps them from rupturing during cooking.
@@ToTouchAnEmu Agreed and they had a tutorial with kidney beans where they used a brine like this and I tried it and it was wonderful
Good job. Now I'm off to buy an InstantPot....and beans.
Good luck finding beans!
So, I’m thinking that I can use my mini instant pot if I just divide water in half? I wonder if
He seems nervous... but I think he did well in front of the camera.
He’s not. Don’t assume🙄
@@user-wp9vf8kx1h so... he's not good in front of the camera... Geez.. that a bit harsh....
No he doesn't 😂🙄
Thanks a lot 🙏 ❤️... I use a normal pressure pot. Should I use the same method 🤔 and how much time do I need to cook white beans and grèn lentils ? Could you please answer me a.s.a.p . I bought my pot yesterday and I'm using for the first time 😊
Great video. Clearly demonstrated. Thank you.
Thanks Eric great job!!
How long can I store in fridge after steam ?
I just use a pressure canner and can my own dry beans, taste better than store bought, cheaper, shelf stable, and since I did the canning in advance all I have to do is pop the top and drain.
Just FYI, that 15 minutes that he was "letting the pressure come back to normal" was cook time. As we saw later, the was still steam, there was still pressure, so for these, total PRESSURIZED cook time was 26 minutes.
That is true the beans continue to cook during the release time.
Great Job Eric! He seemed kinda nervous but he did great. Hopefully we get to see him in more videos :)
Can you use the cooking water for aquafaba instead of pouring it down the drain and wasting such a valuable fluid?
well, other than that, chickpea cooking liquid is extremely savory and delicious, total waste of flavor....
Yes.
can it be used for aquafaba with salt in it?
Here with the same questions...
@@swexy0 absolutely! Depending on the salt content, it may get somewhat salty. But there's no need to worry too much since there is a lot of air incorporated if you desire to whip it up
ERIC HAESSLER - excellent!
Wow only 6 minutes?! I usually cook mine on high for 35 minutes. 6 seems like not enough time, but I’ll give it a shot!
Remember the "natural" pressure release also...technically that's additional cooking time. The pre-soak is key as well, takes off about 2/3 of the cooking time. Without the pre-soak, you're definitely looking at 30+ min.
It takes a few minutes to come to pressure as well. The 6 minutes is only counted once it reaches pressure.
6 minutes is way too short! I use the Fagor stove top pressure cooker and do 20 minutes plus natural pressure release.
It also depends on the garbanzo beans. There are differences in variety but that’s rarely marked on the label. Freshness is key, too. Older beans take longer. That’s why I order them from a bean seller instead of buying grocery store dried beans.
Perfect
Thanks
WooooOOOOOOOAH that'salottabeansss
Cool beans
I usually add a bay leaf and a low salt vegetable stock cube, does wonders for the end flavor
I usually use Thyme instead of Bay Leaves, Chicken Stock instead of Vegatable Stock, and rice instead of beans, on the stovetop instead of the instapot. Tastes great!
How can I adjust this recipe for cooking 2 pounds of chickpeas? Is it doubling the amount of time, water and salt?
Why do the ratios and instructions in this video differ from those printed in ATK's "Pressure Cooker Perfection"?
It hurt to watch him dump that liquid gold down the drain 🤦🏾♀️
Sirenita Leo what would you do with it?
@@forestpkguy Aqufaba. Whip that water up.
minimalistbaker.com/a-guide-to-aquafaba/
Cathy Blasco Thanks so much for sharing this!!! #WasteNotWantNot
@@cathyblasco4497 Yeah, but it won't work because of the oil. I would still use it for something else like to replace some of the oil in salad dressing or to make seitain or even replace the water while baking bread.
@@melodioushaste Ah. Didn't even THINK about the oil! Thx.
👍
He used 8 lb of water to cook 1 lb of raw chickpeas! They only absorb 1 lb of water, and can be cooked in 1 lb or less of water (only need to cover the soaked chickpeas). You may need to set the timer for 10 min instead of 6. Some of these recipes are just crazy, with no explanation given about the need for so much wastage.
Can the cooking liquid be retained for uses like the aquafaba from canned chickpeas?
Probably but you might want to omit the brine and extra salt.
I'd completely forgotten I can do this. Time to snag some dried chickpeas.
is an instant pot the same as a pressure cooker?
Yup. With additional bells and whistles
Yes
It is a pressure cooker
It can also be set as a slow cooker.
I used a pressure cooker with the same timing that he said and it worked well
Instant Pot is a brand name. They can act as pressure cookers, slow cookers, rice cookers, and multiple other functions (with some variation from model to model).
I just purchased Healthy and Delicious Instant Pot by America's Test Kitchen. The directions don't make sense. All the pre-cook instructions are the same but the chart says to cook the chick peas for 1 minute and then do a natural release. The cook directions in the copy are totally incorrect. Says to turn off the instant pot when done and quick release (except for French green beans). Based on these inconsistent directions, I thought I'd turn to RUclips. I'll be trying Eric's time. Seems a lot more realistic! Looks like they need to make corrections in the next edition of the book. If you own it, don't follow the bean chart directions for any of the beans.
打蛋器攪拌 加油
Yay!! Eric was so good!
Keep using instant pots because we have them. Thank you
This was fun to listen too!
More of this please!
dont use this method. these will end up chalky and semi hard.
if you want chickpeas that are creamy when you bite into it you have to use baking soda to help and cook for much longer.
I will definitely try the salt brine soak. What type of salt do you suggest?
theresa podrebarac anyone will work, except pickling salt
ruclips.net/video/pRDL2C6M1_o/видео.html
lol "we're going to do it quickly and easily" SO ANYWAY, let's brine these chickpeaks overnight. lol
I bake them with cinnamon, salt, pepper, onion powder, brown sugar, paprika and garlic powder. The best gult free snack ever!
Can you elaborate a bit on this. I’d like to try this.
Nice presentation, but every cooking show I’ve seen says not to use salt when cooking beans. Lidia, Martha et al. They say to add salt after cooking, not before, or the beans will be tough. So now I’m confused!
Salt makes the beans take longer to cook by regulating how quickly the water can enter the beans. That's why recipes traditionally say not to salt the water - it could turn a two hour cook time on the stove into a four hour cook time. However, giving the water more time to permeate the beans also keeps them intact (not mushy or busted open). It also seasons the beans throughout. But since he's using a pressure cooker, it reduces the cook time so drastically that the time difference between salted and unsalted doesn't really matter. If you want your beans cooked very quickly, and don't need them intact (if you are making hummus, for example), you could just use water and not a salt brine.
For years ATK said the same thing, but then they did some experiments and found that adding salt at the beginning didn't affect the softness or cooking time, so they starting doing that. They say lately that they've found that brining the dried beans is the best method. It's talked about here:
ruclips.net/video/pRDL2C6M1_o/видео.html
Everyone has their own magic to cook beans... but all the testing I have seen seems to agree that the pre-soak makes no real difference, early salt tends to make a more tender bean. But in a pressure cooker - neither will make a difference in the end product.
You must add salt bro
For goodness sake. If you’re going to soak them overnight what’s the point in using the presssure pot?
What happens to the skins when you pressure cook the beans?
OMG
Do not drain the beans over a sink, drain them in a pot -- you are throwing away vegetarian stock.
Which should be thrown away only animal stock should be saved
Soak overnight? 🙄Doesn’t sound like instant.
Drive to the store to buy the ingredients? 🙄Doesn't sound like instant.
would like a written version of the recipe
6 minutes under pressure reform soak will cook them? Damn.
Too much water
I tried and it turned out awful. Terrible experience.
6 minutes is no where long enough to cook garbanzos in a pressure cooker!!!
It was really almost 30 minutes. Time to build pressure, 6 minutes at pressure, time to naturally release. The timer on the instant pot can be misleading.
@@TitoTimTravels Even so, not even close. Cook time doesn't include ramp.
He also brined them overnight.
Did he just throw away those beatiful cooking water?!
Why does adding salt to lentils before they are done cooking cause them to become harder than they otherwise would be, but brining chickpeas is good?
Here's what they say about lentils.
"All the lentils were better when we used the cooking instructions in our recipes. Though the soup recipe also called for simmering the lentils on the stovetop, the lentils’ textural flaws weren’t as readily apparent when mixed with the escarole and tomatoes. The texture of the lentils improved in the salad tasting because the recipe calls for two test kitchen tricks: soaking the uncooked lentils in a saltwater solution to tenderize their skins and prevent blow-outs as they cook and cooking the lentils in the gentle heat of the oven instead of simmering them on the stovetop. Even so, not all the lentils were perfect. The sprouted lentils still tended to split apart. The seed coating also slipped off some of the other lentils, similar to the way skins slide off chickpeas, creating a mix of textures that distracted our tasters from the lentils themselves. Our favorite lentils were perfectly intact and firm without being crunchy and had tender, creamy interiors.
Lentils are weeknight dinner champs. They’re pulses (edible seeds), just like black beans, pinto beans, and chickpeas, but their tiny size means they can cook in as little as 15 to 20 minutes and there’s no need for an overnight soak. That said, for salads and side dishes, we like to brine green and black lentils in warm salted water for an hour before cooking to season them thoroughly and to soften their skins, which leads to fewer blowouts (brining is not necessary for lentil soups."
What's the point of using a pressure cooker if you still have to soak overnight? My recipe
2c dry chickpeas
5c water
1tbsp salt
Pressure cook 24 mins, release pressure at +20mins natural release
So much easier than this convoluted method
Well as a middle eastern it hurts to see him dump the stock in the drainage!!! Who does that?
What would be some of the normal uses for that stock?
I am also curious
Who does that?
(raises hand)
@@eat_things well you soften the tahini with it when doing humus dip; also as sauce instead of water when cooking Fatteh, Mosabaha, Foul...etc
I know that these dishes sounds weird but they are authentic to middle eastern cuisine
There's phytates in the beans water right?
Do people really think beans have a lot of flavor?
Some have more flavor than others but they're mostly pretty bland. Same for chickpeas. Hummus is good because of the stuff you add to the chickpeas more than for the chickpeas themselves.
You still didnt say anything about how all this work is better than just throwing them in and pressure cooking.
Such a pain to see waste all those aquafaba :c
Sorry but there is no need for any of this. Just wash the Chickpeas, put them in the pressure cooler, double the amount of water, cook for 45 to 1 hour. Done
The prefer their method. Of course there's no "need" to cook beans at all.
Don't use this guy again
Everything is wrong on this video.
1. He said low pressure, kept it on high
2. He said natural release for 15 minutes, there was no countdown timer shown, still said off.
I wouldn't let him boil water for me if he can't get really basic items correct
Watch it again. The buttons are slightly different than mine, but when you watch it full screen, you'll see he resets the pressure to low. As far as countdown timer, I'm assuming you're talking about the warm function, where you can see how long it's been since the pressure cook ended. But you don't have to do it that way, you can set a kitchen timer and not keep the warmer function on.
I question the time to cook at low pressure, but I'm noticing at least one confirmation that six minutes does work for pre-soaked beans, so I'm willing to try it.
Watch closer.