Grilling tips from chefs

This article from Bloomberg is worth a read if you're into grilling. What may seem intuitive about the craft is actually not always complimentary to the food. Good stuff to know!

NYT Article: How to Cook Beans

Here's a great article from the New York Times cooking section on "How to Cook Beans". Check it out for some great tips!

Chickpea Tips

Here are two tips regarding chickpeas (garbanzos). I generally cook chickpeas from scratch; this means re-hydrating them in water overnight, then cooking for just 30 min. I learned from Alton Brown to add 1/8th tsp. of baking soda to the peas while cooking. I'm not sure why he suggests this, but I just do it. Then, I sometimes de-husk the peas after cooking, which is beneficial for the following reasons: 1) It makes for a smoother hummus, 2) The peas will be easier to digest! De-husking can be done by gently squeezing a cooked pea between the two forefingers and thumb, the husk will slip right off. Of course, it's tedious to do this, but the benefits are as noted, and if you enlist help it will go faster! In a 1/2 cup dried peas, a surprising portion is actually husk (see the picture below). It's OK to consume the husk, but it's just fiber, with little nutritional value.

1/2 cup chickpeas with husks on the right.