Articles to learn more about this category, its products and their main characteristics.
Does adding salt early really make pulses tough? Learn what happens during soaking and cooking, when to season chickpeas, lentils and beans, and what matters…
Read the articleA practical guide to soaking and cooking dried chickpeas: realistic times, conventional and pressure cooking, water, salt and the mistakes that leave chickpeas hard.
Read the articleSoaking water contains compounds released by dried pulses. Learn when discarding it makes sense, what fresh cooking water changes and why soaking water is not…
Read the articleGas from pulses is linked to fibre and fermentable carbohydrates. Learn which measures really help: soaking, fresh cooking water, thorough cooking, portion size and gradual…
Read the articleShould chickpeas go into cold or hot water? We separate soaking from cooking, explain what really changes and how to avoid hard centres or damaged…
Read the articleBaking soda can help chickpeas, beans and other pulses soften faster, but too much damages flavour and texture. Learn when it helps, how much to…
Read the articleMost lentils do not need soaking to cook properly. Size, age, recipe and available time can still make a short soak useful. This guide explains…
Read the articleThe foam that appears when cooking pulses comes from soluble compounds, proteins, starch and tiny particles released into the water. Learn when skimming is useful…
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Cooked chickpeas, lentils and beans can be frozen, but the result is better when you control doneness, cooling, liquid, portions and thawing. This guide explains…
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The right amount of dried pulses depends on whether they are the main dish, a side or one ingredient among many. This guide gives practical…
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A useful pantry is not measured by how many jars it contains. Learn how to combine dried pulses, vegetable preserves and EVOO around real cooking…
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Chickpeas, lentils and beans can be bought dried or already cooked. Compare planning, texture, recipe control, storage and convenience to decide when each format makes…
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