Why does a loaf hold together when there is no flour in it? Why do bean patties fall apart in the pan when potato ones do not? Each guide here answers the one question a whole group of our recipes kept raising. Venny is a medical doctor and a dietitian, Andy is a psychologist, and everything below was cooked in our own kitchen before it was written down.
No lentil needs soaking. Red split collapse in fifteen to twenty minutes, brown and green hold their shape in twenty-five to thirty, and salt and acid go in at the end. Plus the 1982 study the second-meal effect is named after.
Dried cost about half the price of tinned once cooked. Soak 12 hours, simmer an hour to an hour and a half, freeze the rest. And the one recipe on this site where a tin will not work.
Three-day-old broccoli sprouts carry 10 to 100 times the glucoraphanin of the mature plant, and they are ready in three to five days. The jar method, who should not eat them raw, and the chopping trick that makes the compound in the first place.
1 part raw nut or seed to 1 or 2 parts water. The ratio behind every dressing we make, how to thicken one that came out too thin, and which nut gives which texture.
Water in the pan, parchment in the oven, and blended nuts where a dish needs to be rich. The technique behind every recipe on this site, including the part about fat that most oil-free writing gets wrong.
Ground flaxseed does the job egg used to do, and these firm up as they cool rather than in the fridge. The mechanism, which base to start with, and every way they fall apart.
You can make a real, sliceable loaf from soaked lentils, chickpeas or quinoa and no flour at all. Here is the mechanism, which base to pick, and every way it goes wrong.
A boiled potato scored 323 on the satiety index, higher than anything else tested. The cook-and-cool trick, the objections that deserve a straight answer, and which potato to buy.