I can understand Bodhi’s anxiety. The whistle is scary. Likewise, it was wonderful to work with you & Harshita on this post. Now I’m into reading Catherine Phipps book on pressure cooking. Got deep into the science of PC
I love the wonderful collaboration between you three and conclusion that not one method is better, but they are all have their own unique benefits.
I also appreciate that you shared what you will do differently next time because I’m on my own journey of cooking dried beans. I haven’t tried kidney beans yet (honestly, I just bought a can of them), but now I’ve learned from you all about the many types of kidney beans! How cool! And about the extended soaking time. I will be more aware when I do buy them.
I must tell you Annada, I’m really ok about using the pressure cooker to cook Rajma, it’s just that Bodhi goes into a frenzy about all the hissing.
It’s been an absolute pleasure working on this project with you and Harshita. I’ll certainly try your recipes once get the ok from Bodhi.
I can understand Bodhi’s anxiety. The whistle is scary. Likewise, it was wonderful to work with you & Harshita on this post. Now I’m into reading Catherine Phipps book on pressure cooking. Got deep into the science of PC
I love the wonderful collaboration between you three and conclusion that not one method is better, but they are all have their own unique benefits.
I also appreciate that you shared what you will do differently next time because I’m on my own journey of cooking dried beans. I haven’t tried kidney beans yet (honestly, I just bought a can of them), but now I’ve learned from you all about the many types of kidney beans! How cool! And about the extended soaking time. I will be more aware when I do buy them.