Viccie

Soaking dry black beans is more of a chemistry experiment than a vague suggestion. To soak them, rinse the beans, pour water over them and … Read more

The kitchen panic you feel on a Tuesday night: You forgot to soak the navy beans eight hours earlier, and now you want bean soup. … Read more

There’s a bag of dried black beans sitting on your countertop. You look down at them, look up at clock, and think: How am I … Read more

Even when a chili smells great, it can be watery and thin. Sometimes you’re not sure it’s ready, either, because all of the components hasn’t … Read more

When you taste it, your meal smells like scent of something really well-cooked, which means that some of the water has boiled away and some … Read more

Did you know? When cooking with dried legumes. Such as kidney beans or other types of beans, you’re not sure how long they’ve been sitting … Read more

When you look at Pinto beans in your cupboard they seem straightforward. But cooking them well take some care. First you have to wake them … Read more

Rice is one of those ingredients we mostly cook as if it were static: add some boiled water, set a timer, and done. Which, okay! … Read more

If you look at the airlock and assume the process is complete once all the bubbles has stopped, then this is where you could of … Read more