Posted on 12/17/2011 10:00:12 AM PST by Trteamer
I've been looking on the web for a good vendor or vendors of food for long term storage. I'd like some feedback from you fellow FReepers as to your experience with the various companies out there....
Ping
Yes, after 2 years they do get tougher. So I adjust my cooking method.
I use a hot water presoak for up to a full day, and then cook them slower and longer than I do fresh dried beans. I have also found that having animal fat (bacon/fatback) in the beans helps to make them more tender.
See, all that money at culinary school wasn't compeltely wasted. ;)
/johnny
Not yet; I’ll get back to you when they are 25 years old. ;)
I got an email from Sams Club 2 weeks ago. It was advertising a year’s supply of food for 1 person for around $885.
I told the wife that a lot of people must be stocking up if Sams is starting to sell survival food.
I used to have a bunch of food stored but I lost it all in a tragic boating accident.
Dang, freepers have the worst boating luck.
Same accident where you lost all my guns that you borrowed? ;)
I actually used up most of my food storage after the market crash/crappy economy thing happened in 2008. I'm glad I had it.
This year is the first time I've had to buy toilet paper since 1999.
It's good to have backup supplies, whether for earthquake, tornado, or Obama administration.
/johnny
Money for culinary school is *never* wasted! Now if I could just talk you into advising me re: how to get big, pillowy, fluffy fry bread....
Big points on fry bread are oil temp (375F, measured with a good thermometer), not overworking the dough (forms gluten and makes it tough), and let the dough rest. Let it rest a lot. Give it at least an hour after you mix it before you make the rounds. Cover the rounds with a cloth and let them rest for at least an hour before you fry them in HOT oil.
/johnny
Agree on Nitro pak. Quick shipping. I didn’t know Sams had it. I have been in there a lot recently. I figured to use freeze dried after the bulk ran out, but then there was this tragic boating accident.
bookmark
bfl
Dry beans do get tough with age.
However, soak over night. Pressure can them.
Combination of high heat and pressure will make them tender.
Then you have a sterile table ready product, with a few jars made up in advance.
“Grinders and augers and mills, oh my! Thanks for the recommendation!”
Finest place and everything you need at reasonable prices.
Wouldn’t use anywhere else. I’m ready thanks to Walton.
Thanks! Actually, we canned some chili made w/those beans but haven’t tasted any of them because we wanted to save them for power failures. Good to know they’ll be more tender than the original.
Actually, earlier this year, you posted about a meal you made, I asked you about the fry bread and told you my problem, you asked me what recipe I used but I was in the middle of nowhere at the time, in a few months returned home, emailed you the recipes I used, didn’t hear from you, and we arrived here. (How’s that for a runon sentence?)
I appreciate your input. I’ve violated all the rules apparently.
A Blessed Christmas or whatever you celebrate, and a Joyous, Healthy and Prosperous New Year to you and yours!
Glad to be of help.
I store dried beans in air tight containers (1/2 gallon canning jars). That seems to keep them from taking longer to cook tender.
Oops. Sorry. I plead testosterone induced ADD. That may have been about when I got involved in a project and was ignoring everything.
/johnny
Bet you are shocked at the size change.
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