Guest guest Posted April 30, 2004 Report Share Posted April 30, 2004 Hi Persian, The whole soaking deal is not really complicated. For grains and larger seeds (sunflower, pumpkin etc) you should soak 8 hours. For nuts and most legumes (beans), as they are larger, you should soak 12 hours or longer. Brazil nuts might require a little longer. I have soaked them for 24 hours and then slowly dehydrated them and they are great. I think that any more than 24 hours is not really conducive. Matter of fact I have soaked just about everything for 24 hours and have had no problems with the exception of grains, as they do tend to ferment (which is okay if you are making rejuvelac). The more processed the nuts and grains (ie. chopped up or ground) the less soaking needed. So cous-cous might only need to be soaked for a very short time (1hour)? Bulghur wheat maybe 1 or 2 hours max? HTH, Don Quai Persian wrote: Hi I really want to sort out what things I have to soak and for how long. I have bought some organic Brazil nuts as they are supposed to be a very good source of Selennium, but how long do I need to soak them for? Also I use all varieties of lentils, do they need soaking? I currently soak my organic raw muesli for 24 hours so each morning the next day's lot is soaked. Does anyone have a file on the whole soaking deal? Oh yes the other one I would like to know about is brown rice? Also I wonder about things like couscous, sunflower seeds, sesame seeds and pumpkin seeds? Thanks for info on this! regards Persian -- "We have enslaved the rest of the animal creation and have treated our distant cousins in fur and feather so badly that, beyond doubt, if they were able to formulate a religion, they would depict the devil in human form" - Ralph Inge "The human body has no more need for cows' milk than it does for dogs' milk, horses' milk or giraffes' milk." ~ Klapper, M.D. Only when the last tree has died and the last river has been poisoned and the last fish has been caught will we realise we cannot eat money. - Cree Indian saying Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2004 Report Share Posted May 1, 2004 Hi Persian, You need a dehydrator or use your oven on the lowest heat setting possible (if electric) or just use the pilot (if gas). Yes, if you just leave them sitting around they will mold unless you dry them. That is why you use a dehydrator or your oven on lowest setting. I might be wrong on this one but isn't couscous already precooked? I know that cooking doesn't destroy the enzyme inhibitors but you will probably be okay just pouring your hot spicy water over it and letting it sit for however long you let it sit. Couscous is very small pieces. It is not like you are using the whole grain. Brown rice, wild rice should be soaked 8 hours. Basmati the same. White rice you should just throw out cause it has no nutritional value to it anymore. HTH, Don Quai Persian wrote: HI all On Fri, Apr 30, 2004 at 09:33:01 +0200, Don Quai wrote: >The whole soaking deal is not really complicated. For grains and larger seeds (sunflower, >pumpkin etc) you should soak 8 hours. For nuts and most legumes (beans), as they are larger, >you should soak 12 hours or longer. Brazil nuts might require a little longer. I have soaked >them for 24 hours and then slowly dehydrated them and they are great. I think that any more This is the part I dont get, dehydrating. I mean I soaked almonds once and they were so well SOGGY, I could not eat them! How do I get them back to edible? If I just leave almonds or brazils sitting there wont they go mouldy, it is quite damp here at the moment and coming into winter. Its fine to soak beans before cooking, never tried to soak couscous, cos I dont understand how it will absorb the hot liquid with seasonings I pour over it if it has already absorbed soaking water. Same for rice, and how long does rice need soaking for? >The more processed the nuts and grains (ie. chopped up or ground) the less soaking needed. So >cous-cous might only need to be soaked for a very short time (1hour)? Bulghur wheat maybe 1 or >2 hours max? thanks Persian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2004 Report Share Posted May 2, 2004 HI all On Fri, Apr 30, 2004 at 09:33:01 +0200, Don Quai wrote: >The whole soaking deal is not really complicated. For grains and larger seeds (sunflower, >pumpkin etc) you should soak 8 hours. For nuts and most legumes (beans), as they are larger, >you should soak 12 hours or longer. Brazil nuts might require a little longer. I have soaked >them for 24 hours and then slowly dehydrated them and they are great. I think that any more This is the part I dont get, dehydrating. I mean I soaked almonds once and they were so well SOGGY, I could not eat them! How do I get them back to edible? If I just leave almonds or brazils sitting there wont they go mouldy, it is quite damp here at the moment and coming into winter. Its fine to soak beans before cooking, never tried to soak couscous, cos I dont understand how it will absorb the hot liquid with seasonings I pour over it if it has already absorbed soaking water. Same for rice, and how long does rice need soaking for? >The more processed the nuts and grains (ie. chopped up or ground) the less soaking needed. So >cous-cous might only need to be soaked for a very short time (1hour)? Bulghur wheat maybe 1 or >2 hours max? thanks Persian Quote Link to comment Share on other sites More sharing options...
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