Can Calcium Chloride be Used to Prevent Lentils from Bursting?

Stefano
  • Can Calcium Chloride be Used to Prevent Lentils from Bursting? Stefano

    In Modernist Cuisine, they recommend using calcium chloride when cooking beans to help preventing them from bursting:

    Beans often burst after being cooked in ordinary tap water. To avoid this...[a]dd 1g of calcium chloride for every 100g of water to gently firm the outside of the beans, which prevents them from splitting without making them tough.

    My question is whether or not this would work for lentils too? I am specifically referring to varieties intended to stay intact such as green or brown lentils rather than the various hulled or split ones used in Indian cooking for dals.

  • That's a good question, and I have no direct experience in using calcium chloride, however looking at the ingredients for many canned lentil products shows calcium chloride being a very common ingredient, so I would suspect it may work. It's got a very salty flavor though, so don't go overboard.

    As a counterpoint adding salt to lentils during cooking is discouraged as it makes them tough, it's quite likely calcium chloride will have the same effect.

    If you do try it please post your experience, I'd really like to hear how it works out.

Tags
lentils
Related questions and answers
  • Possible Duplicate: How long can I store soaked beans before cooking? Can you preserve canned kidney beans so that they still have their shape? If I pre-soak/cook a large amount of dried beans in advance, what is the best way to store them for future use? If freezing is an option, do I freeze them in the cooking water, or drain them and put them in an airtight container?

  • When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. Aside from shelling out more money for products without the additives, I would like to know if there is some work-around for sub-premium tomatoes that could address the following; Is there a way to balance out the metallic taste of the calcium chloride present in these tomatoes? Considering cooking time is short, my assumption is that the texture issue is basically intractable without longer

  • Possible Duplicate: Does oil in the boiling water prevent the spaghetti from sticking together? Since time immortal I have added a couple tablespoons of oil to the water when cooking pasta. I have recently heard statements to the effect that there is no justification for the practice. Is that true? If not, what is a legitimate reason for adding oil to the water?

  • By the term "terminating lentils in water" I mean a similar thing to sprouting thing such as alfalfa in water. The crux difference is that lentils do not really sprout, they germinate because their core is removed. Wikipedia here states that: Dried lentils can also be sprouted by leaving in water for several days. This changes their nutrition profile. so what does it mean? I am always looking for getting most out of bucks but sprouted beans taste good so trying with lentils. I like lentils due to their high protein content. I am unsure what happens to lentils in sprouting. Does

  • mass if they touched. I used a 0.5% sodium alginate bath with room temperature Dasani bottled water (which makes no mention of any sort of calcium on the label). I did a 2.5% Calcium Lactate Gluconate in to Peach Looza. I also tried a 0.5% Calcium Chloride solution with the Peach Looza. I tried thickening the peach juice with 0.5% Xanthan gum, but that didn't seem to make a difference...After much experimentation with reverse spherification this weekend, I completely failed to get an acceptable product. Caviar didn't form properly. In particular, when dropped from an eye dropper

  • I've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot of spheres). But I've never been able to make the larger spheres, sometimes referred to as ravioli. I've had them in restaurants as big or slightly bigger than a grape. What's the technique to get them this large? Anything in particular I need to watch out for?

  • Possible Duplicate: Good ways to store coffee? I opened a new bag of roasted coffee beans yesterday and put them in a plastic box - a box with a good seal, with clip-down sides. And I put the box in the cupboard. Is there a better way to keep the beans? It'll take probably a few weeks for me to get thru the beans. I heard that the cool of the refrigerator is good, but that the beans can get damp in the fridge. I heard the freezer is good, but I thought the same could happen… How about this: I was thinking of bagging the beans in portions of the amount I'll use each day. Putting

  • Everything I have read says that you do not need to soak lentils like you would beans. Unfortunately the last several times I have cooked lentils they have seemed a little chalky. Should I be soaking my lentils before I cook them?

  • I've heard from many sources to check beans for stones before soaking/cooking them. I've been cooking with beans for years (mostly black beans, chickpeas and lentils), and I've never encountered a stone before or after cooking. Is the stone thing a myth, or no longer the case with modern agricultural technology?

Data information