My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
What a coincidence! We've been discussing this over on this topic. It came up because someone recommended sous vide-ing dried beans at 194° (a recipe from Breville). That temp will kill bacteria but will not disarm a dangerous lectin compound, more concentrated in kidney beans but also present in other beans according to this article:
What else is important to know is that dry beans (especially kidney beans which are highest in lectin) should never be cooked in a Crockpot, since it does not get hot enough to kill the lectin. Many Crockpots range in temps from 180 to 200° or so, depending on the setting.
Even eating 4 or 5 improperly cooked (not boiled) kidney beans is enough to cause severe vomiting and diarrhea, according to the article.
The FDA says to boil for 10 minutes, but to be extra sure, the article says, 30 minute boiling is best to ensure that all the beans have reached the proper temperature.
For years I've cringed at the crockpot-cooking method for dry beans, which is present is so many cookbooks and online recipes. Maybe for lectin in dry beans there's a time/temp relationship like there is for killing food-borne pathogens, but the FDA doesn't seem to acknowledge it.
Kathryn
Last edited by fzxdoc; January 29, 2021, 06:51 AM.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Hmmmm ... makes me wonder about those of us living at higher altitudes where water boils at much lower temperatures than at sea level (in my case, barely 200°F at 6300' msl.). Obviously, there are those among us who live even higher than I do (this is, after all, Colorado ... let the Colorado Rocky Mountain "high" jokes begin ) ...
Thanks for the post. Just goes to show how smart our mothers and grandmothers were when they kept a pot of beans boiling and simmering all day on the stove.
Ok, some danger. I will be the devils advocate here and say that we don't see masses of people in
the emergency rooms for not cooking beans right. Not to say you shouldn't pay attention to this.
Last edited by Mark V; January 28, 2021, 05:13 PM.
I do a lot of the things you aren't supposed to do. I fully expect that someday I will either win the lottery or one of those things will bite me in the arse.
One thing I took away from the linked article is that this is likely underreported, since the symptoms typically clear up in about 3 hrs. So, probably not long enough to prompt an ER visit.
Head over to the free side recipes and pick "the science of beans" topic. Meathead covers the lectin thing in detail, including the pressure cooker for high altitudes.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Great info. Is there a warning label on the beans?
My wife was surprised, I was also. Canned beans don't seem to be a problem as in 3 or 4 bean salad.
bbqLuv , the problem is only with dry beans cooked at home. They should be boiled for 10 to 30 minutes before simmering. According to this article and others I've read, canned kidney beans and other dried beans are cooked at high temps under pressure in the processing plant, much like our home pressure cooking methods for cooking them. So they are safe to eat right out of the can, if you like.
Kathryn
Edited to add: Oops, I didn't see your post just before mine until just now, FireMan . As usual, I'm eating your dust! You're always a few steps ahead.
Last edited by fzxdoc; January 29, 2021, 06:52 AM.
Recently for my chili making, when I included beans, either on the side or in the chili, I've been following the instructions on the bag for the "quick" method, where you put the beans in a pot with the water, bring it to a boil for 10 minutes, then turn it off and let it sit for an hour. You then drain and rinse, and prepare - in my case, I *then* put them in a crockpot or dutch oven, or mixed into the chili to cook with the chili.
I have to wonder if this "quick soak" method, which was on the bag of beans itself, was safe. No one got sick, so I guess we escaped this time, but I'll soak overnight as suggested next time. Or just get cans of Bush's pinto beans, and dump them into the pot on the stove... no worries there.
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