tag:blogger.com,1999:blog-5492055.post3238903066300032116..comments2023-09-19T02:41:38.711-05:00Comments on weber_cam: pinto bean and basmati rice chipsDavehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5492055.post-15702479290237032752014-05-05T13:48:17.378-05:002014-05-05T13:48:17.378-05:00Diane, the beans were dry.Diane, the beans were dry.Davehttp://webercam.comnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-78431219865572161882014-05-05T13:34:01.371-05:002014-05-05T13:34:01.371-05:00Were the beans already cooked when you started the...Were the beans already cooked when you started the process (as in from a can or pre-soaked)?Dianenoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-73686410818608794602014-02-22T07:07:21.382-05:002014-02-22T07:07:21.382-05:00Hey Jon! I'm not sure about the garbanzo flour...Hey Jon! I'm not sure about the garbanzo flour or any bean flour - I'm just not sure if cooking it down from beans produces any different consistency than starting with the powdered bean (bean flour). I've used garbanzo bean flour (besan) for pasta and it's pretty granular, never affords any kind of extensibility. But give it a shot for sure. I know dosa are made from ground rice and ground lentil to make a batter that is fermented and then fried - so there's some precedent for the bean flour being a gloppy mess.<br /><br />Also, pressure cooker necessary? No, just cook the crap out of the mixture so it turns to mush, just watch that it doesn't scorch. Also realize, you can't use too much water because the resulting mush can't be filtered from the water and it still has to be baked - so if there's too much water, it'll take forever. The mix of beans and rice needs to finish cooking soft and as a thick slurry. davehttp://webercam.comnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-35798477554688319332014-02-21T15:40:44.372-05:002014-02-21T15:40:44.372-05:00I've been wondering about using gabanzo flour ...I've been wondering about using gabanzo flour instead of the rice. Do you think that will work - do I need to use a pressure cooker?Jonhttps://www.blogger.com/profile/01527650536315148833noreply@blogger.com