Why do dried beans and chickpeas lose their skin? How is it blocked?
You can’t get enough of the food made with dried legumes. However, when soaking chickpeas or dried beans, the crusting increases much more while cooking. Avoiding this situation is much easier than expected. So how? Here are some tips to prevent chickpeas and dry beans from crusting…
Simple methods that will allow chickpeas and dried beans to be cooked like Turkish delight and at the same time prevent crusting…
WHY DO DRIED BEANS AND CHICKOUTS SHELLS?
The biggest reason for chickpeas and dried beans to peel off is soaking them with hot water. Dry beans and chickpeas soaked in hot water will peel off regardless of their type.
Therefore, soak chickpeas and dried beans with cold water.
TRY THIS METHOD TO KEEP CHICKEN AND DRIED BEANS NOT SHELL!
If you cook chickpeas and dried beans like Turkish delight without shelling, you will not be satisfied with the taste.
Soak the chickpeas and dried beans with cold water first so that they do not crust.
When you wet it, put a tablespoon of flour into the water and mix it. Let it stay like this for one night. Then wash and drain thoroughly.
In this way, it will not crust while cooking and it will be like Turkish delight.
Instead of cold water and flour, you can soak it with milk and cook chickpeas and dried beans like shellless Turkish delight.
