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Sous Vide Beans

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  • cklindt
    Club Member
    • Mar 2017
    • 7

    Sous Vide Beans

    My first Post so don't be too hard on me!

    Sometimes, I cook beans Sous Vide depending on how many chores I have for the day.

    Here is the recipe:
    Beans 100% 227 g (1/2#)
    Ham 50% (4 oz) of beans
    Water 245% 556 g
    Salt 1% of H2O weight 5.56 g
    Baking Soda 0.5% of H2O weight 2.78 g

    Sous Vide Temp 190 degrees F

    Cook Time 5 hours

    Baking Soda adds to pectin breakdown as well more Sodium plus higher pH to neutralize the acidity of the bean pH.

    I want to reference:
    http://amazingribs.com/recipes/my_in..._of_beans.html
    http://www.seriouseats.com/2012/01/b...-and-eggs.html
    http://amazingribs.com/recipes/beans...ked_beans.html

    I wanted crack free beans for the Baked Bean recipe for presentation but how does this all work? I used ion exchange for the experiment as I worked the recipe out to soften the water and the bean hull. Calcium and Magnesium each have two positive ions and sodium has one positive ion. The extra Sodium ion beats off the minerals in the bean hull.

    A Chef asked Kenji at Serious Eats why I was adding Baking Soda (sodium bicarbonate)? Kenji's response was I was going after the pectin in the bean hull.

    Chris


  • Steve Vojtek
    Charter Member
    • Mar 2015
    • 612
    • Melbourne Australia
    • 6 & 2 burner gas BBQ's
      Diy electric smoker
      A-maze-n-tube 12 inch
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      2 x Thermapens
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      Favourite drink:
      Scotch whiskey various brands
      American Honey WT
      And beer ....
      And at work just plain old chilled water....

    #2
    Welcome to the Pit cklindt .. Nice of you to join us . I like your scientific approach to cooking.. After all cooking is science? Right?

    Comment

    • TheCountofQ
      Former Member
      • Apr 2015
      • 503
      • Tulsa, Oklahoma

      #3
      Welcome!!

      I have understood that adding baking soda during the soak, relieves some of the issues with beans causing gas. Am not sure of all the science and tech terms though. I prefer the texture more without the soda in the soak.

      I've never tried actually cooking them with the baking soda though, or Sous Vide. Been considering a the Sous Vide cook though, as it seems it may be easier to do in smaller portions, in jars, than I typically would in a crock pot.

      Maybe I'll try it both ways now.

      Thanks for the post, and keep them coming!!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12710
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
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          Smokenator 1000
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          2 Thermapens
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          Dot
          lots of probes.
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        #4
        Welcome to The Pit Chris.

        Comment

        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 9295
          • Kansas Territory
          • Grills / Smokers
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          #5
          cklindt Welcome Chris!
          Cool Beans!!!!

          Comment

          • MBMorgan
            Club Member
            • Sep 2015
            • 6192
            • Colorado
            • > Weber Genesis EP-330
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              to fiddle with a more capable cooker)
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              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            #6
            Welcome to the Pit! In addition to beans, it looks like you might be a bit of a baker, too. Your bean recipe is awfully close to being expressed as Baker's % ... except for the salt and soda.

            Comment


            • EdF
              EdF commented
              Editing a comment
              What else would you expect from a food scientist? ;-)

            • MBMorgan
              MBMorgan commented
              Editing a comment
              EdF - Nothing less!

            • EdF
              EdF commented
              Editing a comment
              I prefer measuring by weight (when it matters). My wife picked it up from baking, like you say!

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