Happens that there is catastrophically not enough time for preparation of any given dish. For example, preparation of haricot demands preliminary soaking for 7-12 hours. Whether it is so possible to accelerate this process and to cook haricot, without presoaking it for so long time?
Instruction
1. For instant haricot without its soaking first of all it is necessary to touch attentively, having removed the spoiled fasolina, garbage and dust. After that it is washed out under cold flowing water, is dried up and pours out in a deep big pan which on two thirds is filled with water. The pan is put on average fire then it is necessary to wait that water boiled fifteen minutes, to drain all water and to fill in haricot with a cold clear water. After water change the pan needs to be put on fire again, to wait for repeated boiling, once again to replace water and to continue to cook haricot within thirty-forty minutes.
2. Also haricot can be cooked without soaking in one more way – changing the begun to boil water not completely, and just adding to it couple of tablespoons of fresh water at the first stage of cooking (three-four times). Haricot will quicker cook at the expense of a temperature difference in a pan. It is also possible to touch and wash out haricot, to fill in it with a small amount of cold water and to put to cook on moderate fire. After boiling of water it is necessary to remove a pan from a plate, to densely cover it and to leave to infuse for an hour. After term haricot is again put on a plate and cooks in the usual way.
3. If in a stock there is a little time, haricot can be wetted on a small amount of time. For this purpose it needs to be filled up in a big pan with water (proportions 1:3), to bring to the boil on small fire, then to cook within five minutes. After haricot acts from fire and infuses in own broth for three hours, and then one more hour to full readiness cooks.
4. Most quicker without preliminary soaking the frozen haricot which is boiled on moderate fire is cooked and eat already fifteen minutes later after the beginning of cooking. The white version which doesn't need soaking cooks for one and a half hours, filled in with cold water is 3 centimeters higher than bean beans. It is necessary to add salt only at the end of cooking.