If you keep the water from draining after cooking, you can use it to cook rice. It gives the rice a lot of flavor.
@triphazard29062 жыл бұрын
Nice tip
@annas77152 жыл бұрын
A friend of mine who makes creative and exotic cocktails saves chickpea liquid to use as an egg white substitute. He whips the chickpea liquid to create an egg-free foam.
@dikydankedude6 ай бұрын
Thank you!
@grahamjl76629 күн бұрын
@@annas7715 It's called aquafaba and yes it is widely us as an egg substitute.
@skip123davis4 жыл бұрын
you young whipper snappers with yer fancy hotpots! i've been cooking beans with old fashioned stove top pressure cookers for decades. damn proud of it too! we didn't even have TIMERS! we had to look at the clock. uphill in the snow both ways. oh, sorry. wrong lecture, lol! pressure cookers are for sure the way to cook beans. i come from the era where folks were afraid of them, and some glass stove tops weren't suited for that. nice that we now have these safe, small appliances.
@Dirtyboxer14 жыл бұрын
The instant pot is my most used kitchen appliance. Not even close, unless you count the chef's knife. I keep meaning to buy another sleeve for it, but haven't gotten around to it yet.
@alessandropangia6974 жыл бұрын
@@Dirtyboxer1 I have been wondering about buying an instant pot for some time, but my Dutch oven is really serving me well without any complaint. What are things which you find absolutely fantastic/better to make in your IP?
@bl69734 жыл бұрын
skip davis The instant pot is for the busy person, you throw ingredients in and do minimal prep. Then you come back perfectly (or not perfectly depends on who you are) cooked food.
@mcmerry28463 жыл бұрын
I'm from south America, manual pots are life
@mcmerry28463 жыл бұрын
@@bl6973 I'm not busy, just bored of watching the food until is ready...i just want the pots to do the job insteaf
@pianomaillady51473 жыл бұрын
thank you so much for this tutorial help! I'm going to buy a 50lb bag of dried garbanzo beans now 😄 falafel, hummus, salad, aquafaba meringues, roasted chickpea snacc, the sky's the limit 😍
@dianemurphy530711 ай бұрын
Made some lovely, creamy chickpeas yesterday following these video guidelines.I brined the beans for 24 hours because they were a few months past their "use by" date. Only change I made was to save the aquafaba to store the beans in the fridge and some in the freezer. Six minutes at low pressure, with a 15 minute natural release cooked them perfectly. Much improved over my stove top efforts that put me off cooking beans for a long while. Thank you so much!
@racingpixel3 жыл бұрын
I need more ERIC HAESSLER InstantPot Recipes please!!! Thank you for all your tips, it's very helpful for us NOOBS.
@judyfisher253 жыл бұрын
You gave very good instructions. I followed your recipe exactly and my chickpeas came out perfect. Thank you!
@lorenzomontoya12602 жыл бұрын
Thanks for the presentation. Incomplete instructions for using the instant pot is too common, but here the gentleman does a great job of walking the novice through the proper steps. Thanks again.
@marksin5154 жыл бұрын
Great job on the presentation, Eric! You inspired me to snag some dried chickpeas today. I'll brine them overnight and cook them tomorrow. You made it look like it is: simple but tasty. And getting some bean cooking confidence has been a goal of mine. I look forward to your next video. Pay no attention to the nitpickers. Haters gonna hate, as they say.
@tormentedsoul78524 жыл бұрын
I purchased the IP Max. My inner pot has handles and can also be used to cook on the stove. I absolutely love it. Also my pressure release locks automatically when I secure the lid and has a separate release slider/button when I want to release the pressure manually. I love all the features this IP Max has.... well worth the extra $30.
@mikesr30114 жыл бұрын
Have the same one in 8qt. great pot, just need to learn how to use it!
@angelalee46212 жыл бұрын
I followed the directions to a T and they came out perfect!!! Chickpeas are going to be a pantry staple in my home from now own, thanks ☺️
@CurriesWithBumbi4 жыл бұрын
Are you sure the beans will be nicely tender by just giving 6 minutes on low pressure. I usually make it every week and it takes 15 minutes for my chickpeas on high pressure to be satisfactorily tender. I like them buttery tender though (still retaining their shape).
@JasonBennett14 жыл бұрын
I was going to respond with the fact they were soaked, but you're right - this doesn't match the cooking chart I usually use: www.hippressurecooking.com/pressure-cooking-times/#beans
@mozu5174 жыл бұрын
I make hummus out of mine, and cook them on high for 30 minutes (no soaking). It doesn't matter if they're mushy, cause I'm going to puree them anyway.
@max6405y4 жыл бұрын
Me too: 15 minutes + natural release with beans soaked 12 hours. I also do not set the low pressure
@rosemarytutt78274 жыл бұрын
If beans are fully soaked, the timing works well for me using natural release. If the beans are not soaked sufficiently, then they will take longer to cook and may be more prone to splitting.
@JasonBennett14 жыл бұрын
@@rosemarytutt7827 I'm going to try it. Thanks for confirming.
@PhiloniousRex4 жыл бұрын
Great energy! I like that he's excited but not too much as to seem pretentious. Thank You!
@swexy04 жыл бұрын
I tried this!!! OMG the chick peas was great and so fast!!!....As a vegan chick peas and beans are a staple. This and the red bean tutorial have allowed me to enjoy those beans so much more....keep them coming.I use some of your other techniques but I use egg replacers and other alternates for non vegan recipes. You guys are doing a wonderful job!!
@godddesskem16413 жыл бұрын
Does 6 minutes in an instant pot really give you cooked all the way thru chickpeas? I just say another video showing the same amount of chickpeas and water for 22min on high with 20min slow release.
@tstar7777 Жыл бұрын
where can I find red bean tutorial, please?
@lewsir95514 жыл бұрын
Yesss!!! Please do more videos with the instant pot. I trust ATK recipes the most and would like to utilize my instant pot more! Thanks for the great content!
@RealFish4 жыл бұрын
Great video! Hoping for more instant pot videos from you Eric!
@kiltedcripple4 жыл бұрын
Just FYI, that 15 minutes that he was "letting the pressure come back to normal" was cook time. As we saw later, the was still steam, there was still pressure, so for these, total PRESSURIZED cook time was 26 minutes.
@tormentedsoul78524 жыл бұрын
That is true the beans continue to cook during the release time.
@DanielJSouza4 жыл бұрын
Eric is the man!!!
@chochkeys4 жыл бұрын
Hi Dan! Little off topic but I have a question for your lemon video. Why does the acidity of lemon brighten a dish? Ps your videos are what got into cooking and cooks illustrated!
@queenmistress46834 жыл бұрын
Best recipe ever! I love my garbanzo beans. No better way to cook them. Thanks!😊
@addman4 жыл бұрын
He seems nervous... but I think he did well in front of the camera.
@user-wp9vf8kx1h3 жыл бұрын
He’s not. Don’t assume🙄
@addman3 жыл бұрын
@@user-wp9vf8kx1h so... he's not good in front of the camera... Geez.. that a bit harsh....
@jefbiggs15833 жыл бұрын
No he doesn't 😂🙄
@calgal83084 жыл бұрын
Can you use the cooking water for aquafaba instead of pouring it down the drain and wasting such a valuable fluid?
@ZEEBOFAN4 жыл бұрын
well, other than that, chickpea cooking liquid is extremely savory and delicious, total waste of flavor....
@ale347baker4 жыл бұрын
Yes.
@swexy04 жыл бұрын
can it be used for aquafaba with salt in it?
@spokaneman87504 жыл бұрын
Here with the same questions...
@ZEEBOFAN4 жыл бұрын
@@swexy0 absolutely! Depending on the salt content, it may get somewhat salty. But there's no need to worry too much since there is a lot of air incorporated if you desire to whip it up
@anitavela-johnson17574 жыл бұрын
Really helpful video. I have never tried brine for beans. I hope this makes the chickpeas have a better texture.
@shereenk9633 жыл бұрын
Really Perfect cooked chickpeas, thank you so very much.
@umsaoda2866 Жыл бұрын
Thanks a lot 🙏 ❤️... I use a normal pressure pot. Should I use the same method 🤔 and how much time do I need to cook white beans and grèn lentils ? Could you please answer me a.s.a.p . I bought my pot yesterday and I'm using for the first time 😊
@melaneymattson37334 жыл бұрын
Can you use this brining soak recipe for all beans?
@surlyogre14764 жыл бұрын
Yes, pretty much... adding salt to the soaking-water toughens the skins. So you may not need to add salt if you are prepping thick-skinned beans like kidney beans (they'll end up too tough).
@ToTouchAnEmu4 жыл бұрын
@@surlyogre1476 it's actually the opposite, adding salt water softens the skins up by swapping out calcium for sodium in the pectin. It's the softer skin that keeps them from rupturing during cooking.
@swexy04 жыл бұрын
@@ToTouchAnEmu Agreed and they had a tutorial with kidney beans where they used a brine like this and I tried it and it was wonderful
@Dawn-zo2ny9 ай бұрын
Do i leave the silicone cap on the float valve while cooking...?...Thank you...
@samwelrono38673 жыл бұрын
Excellent presentation skills
@paigebernal72704 жыл бұрын
Eric, great info, love your personality and energy and tips, please do more videos.
@tlsnana95397 ай бұрын
So, I’m thinking that I can use my mini instant pot if I just divide water in half? I wonder if
@christinemadrazo67554 жыл бұрын
Thank you.
@INFJ_Will4 жыл бұрын
Great Job Eric! He seemed kinda nervous but he did great. Hopefully we get to see him in more videos :)
@jgarza004 жыл бұрын
That was fun! 🙌🏼
@zacktoby4 жыл бұрын
I usually add a bay leaf and a low salt vegetable stock cube, does wonders for the end flavor
@mmazing4 жыл бұрын
I usually use Thyme instead of Bay Leaves, Chicken Stock instead of Vegatable Stock, and rice instead of beans, on the stovetop instead of the instapot. Tastes great!
@alisonkuan674 Жыл бұрын
How long can I store in fridge after steam ?
@gogo12able7 ай бұрын
exactly how to open the instapot, some people doesn't usee common sense on safety measures, 😊😊😊😊 you just gave us the proper use to.keep our eyelashes and eyebrows hahahhaaha😅😅😅😅😅😅😅😅
@terris29044 жыл бұрын
Thanks Eric great job!!
@pwindle4 жыл бұрын
Good job. Now I'm off to buy an InstantPot....and beans.
@bloodgain4 жыл бұрын
Good luck finding beans!
@roberts4594 жыл бұрын
I just use a pressure canner and can my own dry beans, taste better than store bought, cheaper, shelf stable, and since I did the canning in advance all I have to do is pop the top and drain.
@sirenitaleo34654 жыл бұрын
It hurt to watch him dump that liquid gold down the drain 🤦🏾♀️
@forestpkguy4 жыл бұрын
Sirenita Leo what would you do with it?
@cathyblasco44974 жыл бұрын
@@forestpkguy Aqufaba. Whip that water up. minimalistbaker.com/a-guide-to-aquafaba/
@elizabethwhite21514 жыл бұрын
Cathy Blasco Thanks so much for sharing this!!! #WasteNotWantNot
@melodioushaste4 жыл бұрын
@@cathyblasco4497 Yeah, but it won't work because of the oil. I would still use it for something else like to replace some of the oil in salad dressing or to make seitain or even replace the water while baking bread.
@cathyblasco44974 жыл бұрын
@@melodioushaste Ah. Didn't even THINK about the oil! Thx.
@SL-vs7fs3 жыл бұрын
He used 8 lb of water to cook 1 lb of raw chickpeas! They only absorb 1 lb of water, and can be cooked in 1 lb or less of water (only need to cover the soaked chickpeas). You may need to set the timer for 10 min instead of 6. Some of these recipes are just crazy, with no explanation given about the need for so much wastage.
@veebee39693 жыл бұрын
Great video. Clearly demonstrated. Thank you.
@MickHuerta Жыл бұрын
ERIC HAESSLER - excellent!
@ken.dietitian4 жыл бұрын
Wow only 6 minutes?! I usually cook mine on high for 35 minutes. 6 seems like not enough time, but I’ll give it a shot!
@gregg484 жыл бұрын
Remember the "natural" pressure release also...technically that's additional cooking time. The pre-soak is key as well, takes off about 2/3 of the cooking time. Without the pre-soak, you're definitely looking at 30+ min.
@ale347baker4 жыл бұрын
It takes a few minutes to come to pressure as well. The 6 minutes is only counted once it reaches pressure.
@mikerichter16944 жыл бұрын
6 minutes is way too short! I use the Fagor stove top pressure cooker and do 20 minutes plus natural pressure release.
@annas77152 жыл бұрын
It also depends on the garbanzo beans. There are differences in variety but that’s rarely marked on the label. Freshness is key, too. Older beans take longer. That’s why I order them from a bean seller instead of buying grocery store dried beans.
@Misssha123 Жыл бұрын
Perfect Thanks
@PeanutButter-19 Жыл бұрын
Cool beans
@andiamoci224 жыл бұрын
is an instant pot the same as a pressure cooker?
@eat_things4 жыл бұрын
Yup. With additional bells and whistles
@sunflowerbaby18534 жыл бұрын
Yes
@ale347baker4 жыл бұрын
It is a pressure cooker It can also be set as a slow cooker.
@swexy04 жыл бұрын
I used a pressure cooker with the same timing that he said and it worked well
@kane27424 жыл бұрын
Instant Pot is a brand name. They can act as pressure cookers, slow cookers, rice cookers, and multiple other functions (with some variation from model to model).
@T100ley4 жыл бұрын
Can the cooking liquid be retained for uses like the aquafaba from canned chickpeas?
@godddesskem16413 жыл бұрын
Probably but you might want to omit the brine and extra salt.
@BatPotatoes4 жыл бұрын
WooooOOOOOOOAH that'salottabeansss
@giselsilva Жыл бұрын
How can I adjust this recipe for cooking 2 pounds of chickpeas? Is it doubling the amount of time, water and salt?
@djWOOF2 жыл бұрын
dont use this method. these will end up chalky and semi hard. if you want chickpeas that are creamy when you bite into it you have to use baking soda to help and cook for much longer.
@fiftypluspersonaltrainingl65602 жыл бұрын
I just purchased Healthy and Delicious Instant Pot by America's Test Kitchen. The directions don't make sense. All the pre-cook instructions are the same but the chart says to cook the chick peas for 1 minute and then do a natural release. The cook directions in the copy are totally incorrect. Says to turn off the instant pot when done and quick release (except for French green beans). Based on these inconsistent directions, I thought I'd turn to KZbin. I'll be trying Eric's time. Seems a lot more realistic! Looks like they need to make corrections in the next edition of the book. If you own it, don't follow the bean chart directions for any of the beans.
@dmfl20003 жыл бұрын
Why do the ratios and instructions in this video differ from those printed in ATK's "Pressure Cooker Perfection"?
@billbucktube10 ай бұрын
👍
@MMuraseofSandvich4 жыл бұрын
I'd completely forgotten I can do this. Time to snag some dried chickpeas.
@tanyastalking84954 жыл бұрын
I bake them with cinnamon, salt, pepper, onion powder, brown sugar, paprika and garlic powder. The best gult free snack ever!
@grammy2792 жыл бұрын
Can you elaborate a bit on this. I’d like to try this.
@theresapodrebarac-kc51324 жыл бұрын
I will definitely try the salt brine soak. What type of salt do you suggest?
@joseph_b3194 жыл бұрын
theresa podrebarac anyone will work, except pickling salt
@joeymama46664 жыл бұрын
kzbin.info/www/bejne/poOnfWV5a7JkldE
@rd2020rd Жыл бұрын
lol "we're going to do it quickly and easily" SO ANYWAY, let's brine these chickpeaks overnight. lol
@wotan109504 жыл бұрын
Nice presentation, but every cooking show I’ve seen says not to use salt when cooking beans. Lidia, Martha et al. They say to add salt after cooking, not before, or the beans will be tough. So now I’m confused!
@cookinmonster4 жыл бұрын
Salt makes the beans take longer to cook by regulating how quickly the water can enter the beans. That's why recipes traditionally say not to salt the water - it could turn a two hour cook time on the stove into a four hour cook time. However, giving the water more time to permeate the beans also keeps them intact (not mushy or busted open). It also seasons the beans throughout. But since he's using a pressure cooker, it reduces the cook time so drastically that the time difference between salted and unsalted doesn't really matter. If you want your beans cooked very quickly, and don't need them intact (if you are making hummus, for example), you could just use water and not a salt brine.
@joeymama46664 жыл бұрын
For years ATK said the same thing, but then they did some experiments and found that adding salt at the beginning didn't affect the softness or cooking time, so they starting doing that. They say lately that they've found that brining the dried beans is the best method. It's talked about here: kzbin.info/www/bejne/poOnfWV5a7JkldE
@TitoTimTravels4 жыл бұрын
Everyone has their own magic to cook beans... but all the testing I have seen seems to agree that the pre-soak makes no real difference, early salt tends to make a more tender bean. But in a pressure cooker - neither will make a difference in the end product.
@brianklaus24684 жыл бұрын
Yay!! Eric was so good!
@lincandy32122 жыл бұрын
打蛋器攪拌 加油
@holmespianotuning2 жыл бұрын
For goodness sake. If you’re going to soak them overnight what’s the point in using the presssure pot?
@tinacusimano67844 жыл бұрын
More of this please!
@kenhoover64374 жыл бұрын
Keep using instant pots because we have them. Thank you
@chayimshragah4 жыл бұрын
This was fun to listen too!
@TheFedster184 жыл бұрын
Do not drain the beans over a sink, drain them in a pot -- you are throwing away vegetarian stock.
@dabbking2 жыл бұрын
Which should be thrown away only animal stock should be saved
@jeffsansoterra77434 жыл бұрын
What happens to the skins when you pressure cook the beans?
@heretohavefun56462 жыл бұрын
You must add salt bro
@christines19244 жыл бұрын
OMG
@mikerichter16944 жыл бұрын
6 minutes is no where long enough to cook garbanzos in a pressure cooker!!!
@TitoTimTravels4 жыл бұрын
It was really almost 30 minutes. Time to build pressure, 6 minutes at pressure, time to naturally release. The timer on the instant pot can be misleading.
@BeeRich334 жыл бұрын
@@TitoTimTravels Even so, not even close. Cook time doesn't include ramp.
@heidij.38832 жыл бұрын
He also brined them overnight.
@mofongotron4 жыл бұрын
6 minutes under pressure reform soak will cook them? Damn.
@bekirsahin13 Жыл бұрын
I tried and it turned out awful. Terrible experience.
@bikemom4 жыл бұрын
would like a written version of the recipe
@emh8861 Жыл бұрын
Soak overnight? 🙄Doesn’t sound like instant.
@beefquicheАй бұрын
Drive to the store to buy the ingredients? 🙄Doesn't sound like instant.
@ThatsAwesomeAndStuff4 жыл бұрын
What's the point of using a pressure cooker if you still have to soak overnight? My recipe 2c dry chickpeas 5c water 1tbsp salt Pressure cook 24 mins, release pressure at +20mins natural release So much easier than this convoluted method
@carlocruz48142 жыл бұрын
Too much water
@archmaesterofpullups4 жыл бұрын
Why does adding salt to lentils before they are done cooking cause them to become harder than they otherwise would be, but brining chickpeas is good?
@joeymama46664 жыл бұрын
Here's what they say about lentils. "All the lentils were better when we used the cooking instructions in our recipes. Though the soup recipe also called for simmering the lentils on the stovetop, the lentils’ textural flaws weren’t as readily apparent when mixed with the escarole and tomatoes. The texture of the lentils improved in the salad tasting because the recipe calls for two test kitchen tricks: soaking the uncooked lentils in a saltwater solution to tenderize their skins and prevent blow-outs as they cook and cooking the lentils in the gentle heat of the oven instead of simmering them on the stovetop. Even so, not all the lentils were perfect. The sprouted lentils still tended to split apart. The seed coating also slipped off some of the other lentils, similar to the way skins slide off chickpeas, creating a mix of textures that distracted our tasters from the lentils themselves. Our favorite lentils were perfectly intact and firm without being crunchy and had tender, creamy interiors. Lentils are weeknight dinner champs. They’re pulses (edible seeds), just like black beans, pinto beans, and chickpeas, but their tiny size means they can cook in as little as 15 to 20 minutes and there’s no need for an overnight soak. That said, for salads and side dishes, we like to brine green and black lentils in warm salted water for an hour before cooking to season them thoroughly and to soften their skins, which leads to fewer blowouts (brining is not necessary for lentil soups."
@christines19244 жыл бұрын
You still didnt say anything about how all this work is better than just throwing them in and pressure cooking.
@lebkha4 жыл бұрын
Well as a middle eastern it hurts to see him dump the stock in the drainage!!! Who does that?
@eat_things4 жыл бұрын
What would be some of the normal uses for that stock?
@bcan55124 жыл бұрын
I am also curious
@joeymama46664 жыл бұрын
Who does that? (raises hand)
@lebkha4 жыл бұрын
@@eat_things well you soften the tahini with it when doing humus dip; also as sauce instead of water when cooking Fatteh, Mosabaha, Foul...etc I know that these dishes sounds weird but they are authentic to middle eastern cuisine
@summery1114 жыл бұрын
There's phytates in the beans water right?
@kneidell4 жыл бұрын
Did he just throw away those beatiful cooking water?!
@gyorgybereg69164 жыл бұрын
Such a pain to see waste all those aquafaba :c
@stardust67694 жыл бұрын
Sorry but there is no need for any of this. Just wash the Chickpeas, put them in the pressure cooler, double the amount of water, cook for 45 to 1 hour. Done
@joeymama46664 жыл бұрын
The prefer their method. Of course there's no "need" to cook beans at all.
@joeymama46664 жыл бұрын
Do people really think beans have a lot of flavor?
@lareinadiondra60274 жыл бұрын
Some have more flavor than others but they're mostly pretty bland. Same for chickpeas. Hummus is good because of the stuff you add to the chickpeas more than for the chickpeas themselves.
@wdavis9114 жыл бұрын
Don't use this guy again
@weege0014 жыл бұрын
Everything is wrong on this video. 1. He said low pressure, kept it on high 2. He said natural release for 15 minutes, there was no countdown timer shown, still said off. I wouldn't let him boil water for me if he can't get really basic items correct
@JasonBennett14 жыл бұрын
Watch it again. The buttons are slightly different than mine, but when you watch it full screen, you'll see he resets the pressure to low. As far as countdown timer, I'm assuming you're talking about the warm function, where you can see how long it's been since the pressure cook ended. But you don't have to do it that way, you can set a kitchen timer and not keep the warmer function on. I question the time to cook at low pressure, but I'm noticing at least one confirmation that six minutes does work for pre-soaked beans, so I'm willing to try it.