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Soaking before cooking

  • Thread starter Thread starter honeylemon
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honeylemon

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Lots of food can be cooked better when soaked for some time before cooking. This seems to reduce the cooking time considerable.
I usually soak beans (lima/red/black-eyed etc) overnight and rice for about an hour or 30 minutes for rice dishes. What are the things that you soak before cooking?
 
I always soak long-grained rice before making fried rice for almost an hour.
I also soak chick peas and some lentils at times.
You are right it helps soften things and also reduces the cooking time.
 
I usually don't soak anything because most of the things I cook don't need soaking. The only thing I guess would be small red onions in vinegar. :)
 
soaking can also include marinating as well - that infuses great flavor into meats, veggies, etc. - chicken soaked in buttermilk gives great flavor as well (for instance)
 
I hadn't ever thought of chicken in buttermilk. That might be something different to give a try sometime soon.
 
I generally use unflavored yogurt for marinating chicken. Never tried buttermilk though. May be I should try it too. How long do you marinate it usually?
 
Oh, if soaking also meant marinating then I soak a lot of things starting from chicken to fish and various other seafood. I usually marinate in the refrigerator.
 
Marinating meats should be done in the fridge - and soaking chicken in buttermilk can take a couple hours or as many as 8 (overnight). Overnight is nice - then just drain in a colander. dredge in seasoned flour if you like and fry! Makes the best chicken ever. Remember to cover and stir or turn during the soaking period.
 
Mama do you have a recipe for fried chicken made from marinating chicken in buttermilk?

Back to the original question do I soak before cooking. The only item that I can think of that I soak before cooking would be red beans that I use when I make red beans and rice. Now if marinating is considered soaking I marinate beef, chicken and pork especially if I am grilling the meat. I try to allow at least a couple of hours for marinade to soak into the meat before cooking. If I really plan ahead I will marinade the meat the night before.
 
aeiou - I have posted buttermilk chicken recipes in the recipe forum - look under From Mama's Kitchen - there are at least 2 there that I know of.

The term soaking and the term marinating can mean the same thing to many people. For now - as long as something is setting in a liquid - I will refer to it as both - only because everyone has their own opinion of the terms.

Take a look at the chicken recipes - I have tons more if needed.
 
I maranite my meats, and things like that. But there a few types of special rices and other recipes that I use soaking as well.
 
ExCal said:
I maranite my meats, and things like that. But there a few types of special rices and other recipes that I use soaking as well.
Click to expand...

Hi excal! I am keen to know what are those 'special rices' that you are talking about. Could you also share recipes? My sixth sense says you have something interesting ;)
 
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