From haricot it is possible to prepare a large number of tasty dishes, but to keep its unique and pungent flavor, it is necessary to know how correctly and quickly to cook it. Many just presoak it previously, but this way demands big expenses of time. There are several ways by means of which it is possible to cook haricot for a short period.
It is required to you
Instruction
1. Fill in haricot with very cold water and put on average fire. Don't cover a pan, otherwise it will get a dark and unpleasant shade. As soon as haricot begins to boil, add 3-5 tablespoons of ice water. Repeat the procedure until haricot doesn't soften. To her Solita only at the end of cooking as salt does water very hard that slows down preparation process.
2. To make haricot elastic, and its broth rich and nourishing, add to water of 3-5 tablespoons of sunflower or olive oil.
3. Quickly to cook haricot fill in bean with cold water and put on average. As soon as it begins to boil, merge broth, fill in with cold water and put on fire for boiling. Repeat this procedure to full readiness of haricot.
4. For instant haricot put in water a little soda (on a teaspoon tip). At the end of cooking neutralize effect of soda, having added several drops of lemon juice to broth.
5. You don't hurry and take out haricot prematurely even if you have no time for preparation of a dish at all. The fact is that half-cooked haricot contains toxic agents which are extremely toxic and in large numbers can become the cause of dysbacteriosis or slight poisoning. Not terrible consequences, but quite unpleasant. Anyway, don't risk health and health of the family, and wait a little more time better, and haricot will be completely ready.
6. The grade of haricot has important value in the course of cooking. Preparation time of color haricot (pink, yellow, blue) is required much less, than white. If it large, is sign of an elite grade so and to cook it much quicker.
7. After the end of cooking of haricot merge it on a sieve and pour water of room temperature. The thin skin can crack a little, but haricot will gain pleasant elastic consistence.