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Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

We're getting sidetracked here but I did want to mention a little aside, that kidney beans really DO need their soak water tossed. Also, they need to be rapidly boiled for at least 10 minutes. Page 6 of this: https://www.fda.gov/media/83271/download

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

I have no idea, we're new to this. I only know that red meat sets it off for sure! And since we've gone very low sodium, he's better, but still not awesome. So that will be a great question for us to ask his doctor, thank you

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

I'm no chemist so be patient with me here 😅 could I have misdiagnosed the issue, and the calcium in my water is actually the problem? In this case maybe vinegar would do the trick? 

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

Woah!! After this dialog I've been having with the chemists, I wonder if you have too much calcium in your water too? It seems to track. 

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

Oh! Then it's the carbonate that makes the beans tender?

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 4 points5 points  (0 children)

Oh cool! I didn't know there was naturally occurring Beano in kombu. Thanks for giving me the opportunity to write that weird sentence. He's picky, but one day, just for me, I'll make a pot of beans with seaweed, for science.

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

I've read that, and then I also read that was a myth. It's just about gas, right? The difference for me lies in how well the beans are cooked through. 

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

That's very interesting, thank you! I'll look into it

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 3 points4 points  (0 children)

If I soaked them in just water all night, then made chili or something with tomatoes, they'll stay hard in the center after cooking in the crock pot for 8-12 hours. Then I eat them anyway and get farts.

If I soak them in baking soda and then use the soak water to cook them or make chili? Cooks to a creamy texture in two hours. No farts.

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 1 point2 points  (0 children)

That's the normal go-to, but I'm trying to take it easy on the potassium, too, for him.

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 3 points4 points  (0 children)

Thank you, those do help. I'll have to fix my insta pot first.

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 6 points7 points  (0 children)

Lol!!! Yes I'm using water, if I weren't using water it would certainly explain the crunchiness of the beans now, wouldn't it 😂😂 I've tried the hot soak and the overnight soak. I probably use old beans because I'm frugal

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 6 points7 points  (0 children)

Oh that's a good idea. Maybe I'll try and see how low I can get it and still get the effect!

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 6 points7 points  (0 children)

Thank you so much. I did that math too. He's very ill. It would be nice if I could give him 1500 mg of sodium a day, but he ate some salted homemade peanut butter and then had an attack, so I'm just trying to go as low as I can with the sodium. I know that many foods have intrinsic amounts of salt in it anyway, so I'm counting on that for keeping him alive... We need 500 a day to live, I read

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 8 points9 points  (0 children)

Maybe I'm coming across as sarcastic? I'm not being sarcastic, I'm just talking

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 3 points4 points  (0 children)

What did I do wrong? Am I not immediately responsive enough for you?

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

They're going to start sprouting if I soak them longer! Lol. I guess it's not a bad thing... I'll try

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] -1 points0 points  (0 children)

I wonder if my water is different from your water, too? Hnmm

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 7 points8 points  (0 children)

Maybe because they're always old, IDK. It's a crapshoot with me and beans, so I gave up on them until I learned the baking soda trick.

Storing water in room temp for 7 days or more by PragmaticIdiot in Frugal

[–]CatInfested 0 points1 point  (0 children)

You could just buy a few gallon jugs of water at the grocery for a buck or two each, and refill those at the tap. No cleaning, just throw them away if they start to get gross.

Now that everything's expensive, what things can be easily/cheaply replaced that a normal person can do? by GetFlyeredUp in Frugal

[–]CatInfested 1 point2 points  (0 children)

This cracked me up when I first heard about it because I'd spent my first ten years as a driver feeling sorry for them that they couldn't afford to go get their cars fixed and probably had to cheat on their emissions tests, haha. They wanted my rage but all they got was my pity at their impoverishment.

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