Instant Pot - Recipes

Discussion in 'Recipe Central' started by kkrish, Dec 16, 2016.

  1. Gauri03

    Gauri03 Moderator Staff Member IL Hall of Fame

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    I've always used some of the pasta water to thicken homemade pasta sauces, or loosen store bought sauces. The starchy water adds flavor and body. I've seen it recommended on Food network et. al. Don't see the point in throwing away the water. In fact I add very little salt to the water so I can use the excess to water plants. The only 'bad stuff', that I know of, that leaches into the water is starch. Perhaps she knows something we don't. You could ask her to elaborate. : )
     
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  2. Rihana

    Rihana Moderator Staff Member IL Hall of Fame

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    It's a relief to get our own "IL FDA" approval for my way of not draining the water. : )
    Aiyo nakko... I have learnt never to ask this dear but sometimes vexing friend to elaborate on things. Instead I am going to read up aquafaba in the Balanced Lunch thread and go one up in our next food talk. : )

    On first coming across that name there (aquafaba), I thought it was a member id Iravati considered and rejected. : )
     
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  3. Laks09

    Laks09 Moderator Staff Member IL Hall of Fame

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    I used to throw away the water I cook pasta/rice in just to reduce the starch intake. Now I cook rice in the IP. Pasta hasn't made it in because I'm yet to find the right setting for my liking(gets a little too mushy for me).
    The calories in the whey water isn't all that much. It isn't "bad".

    On a related note, is pre-soaking rajma/Channa and discarding water a must? I just skip that step and slow cook because that's the only way my DH's sensitive stomach can handle beans.
     
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  4. Gauri03

    Gauri03 Moderator Staff Member IL Hall of Fame

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    My honest answer is that I do it because my mom does it and she says I should too. So far science seems to support the idea of soaking dried beans and discarding the water. The reasoning behind it appears to be the digestive benefits of pre-soaked beans, and better absorption of nutrients. The outer casing of beans breaks down during the soaking process and some indigestible sugars are released into the water. This helps with the gastric issues some people face with beans. The other is the leaching of phytic acids. It is said that phytic acids, which are abundant in beans, inhibit mineral absorption. Soaking reduces the amount of phytic acids in the beans making the nutrients easier to absorb. Of course, nutrition science is ever evolving and I wouldn't stake my reputation on either of these facts. : ) Having said that, I have a soft spot for traditional wisdom, and until I find compelling evidence to the contrary, I will continue to do what my grandmother and mother have done for decades.
     
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  5. blessings1010

    blessings1010 Gold IL'ite

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    Agree. when it comes to cooking the traditional way- old school system always works. Dried beans, grains and legumes all have different levels of phytic acid and different levels of an enzyme called phytase which neutralizes phytic acid. The best way for that is to soak the beans in a warm water overnight or atleast 8-10 hrs. Discarding the water used for soaking the beans ensure that they become more digestible and has a minimum level of phytic acid in them. Adding a little bit of lemon water ( 1tsp per 1 cup of beans) or whey in the soaking water overnight also help in breaking down the beans for better digestibility. If you do not like the flavor of lemon, you can rinse the beans once or twice before preparing them.
     
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  6. blessings1010

    blessings1010 Gold IL'ite

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    Hello sir, Please share your review on Rotimatic. I have been wanting to give it to my father.

    Thanks!
     
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  7. Nonya

    Nonya Platinum IL'ite

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    Phytic acid ?
    The previous generation (living in the 3rd world), washed the beans in "good" water several times, and then soaked the beans. The washing involved putting one's hand in and kneading the beans in the water. One aunty explained that we have to get rid of whatever the little critters might have left behind in the beans after they ate (or stole) a few.
     
  8. Laks09

    Laks09 Moderator Staff Member IL Hall of Fame

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    @Gauri03 @blessings1010 - I am aware of phytic acid being the reason for discarding the water. I am also aware of the use of baking soda/lemon juice in the water while soaking the beans. Then I read about the phytic acid being essential for heavy metal binding and cardiovascular health. I can't find it now.
    Anyway, after trying all methods of cooking beans, the only way my DH is able to stomach it is slow cooking with ginger and turmeric overnight and then "processing" it. I can't even use the organic cans at home.
    Waise toh, I don't use beans much at all. It's an occasional food item at my place.

    Back to IP recipes. I made perfect Paal payasam, ghee rice and aviyal the other day.
    @Viswamitra sir - Your aviyal came out perfect the first time. It took me four tries to get it just right consistency wise. It was an overcooked or too watery the other three times :)
     
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  9. Nonya

    Nonya Platinum IL'ite

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    here you go... (from wikipedia)
    Phytic acid has a strong binding affinity to important minerals, such as calcium, iron, and zinc, although the binding of calcium with phytic acid is pH-dependent.[18][vague] The binding of phytic acid with iron is more complex, although there certainly is a strong binding affinity, molecules like phenols and tannins also influence the binding.[19] When iron and zinc bind to phytic acid they form insoluble precipitates and are far less absorbable in the intestines. This process can therefore contribute to iron and zinc deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries[20][21] and vegetarians.[22]

    In one article from Food Sci & Technology, there is this:
    "Summary: Phytic acid present in cereals, legumes and oilseeds is usually regarded as an anti-nutritive factor. Its negative effects on the bioavailabilty of iron and other essential minerals and trace elements have been described in several studies in man and monogastric animals. Phytic acid and iron are thought to form insoluble complexes which are not available for absorption under the pH conditions of the small intestine. A number of recent studies have suggested that reducing the phytate content of foods by genetic modification or via the action of intrinsic or extrinsic phytases may have a beneficial impact on iron availability. Over the last decade potential beneficial effects of phytic acid have also been recognized. In vitro studies indicate that phytic acid acts as an anti-oxidant through its iron chelating properties. However, it is as yet uncertain whether physiological intakes of phytic acid can significantly improve the anti-oxidant status in man and animals."
     
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  10. Laks09

    Laks09 Moderator Staff Member IL Hall of Fame

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    @Nonya - Thanks. It was a peer reviewed scientific study and I'm unable to find the link.
     

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