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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Cooking pulses
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    Cooking pulses

    Sat Aug 13, 2005 4:21 am
    Semi-Experienced "Sous Chef" Poster
    I am slowly recovering from the spatula bruises... icon_redface.gif How to cook dry pulses in the crockpot? As I live in Greece, it is difficult to find tinned pulses or they are packed with sugar and salt, which is a big no-no as I am on a special diet. Thank you for your help! icon_lol.gif
    Fri Aug 19, 2005 2:53 pm
    Forum Host
    What are pulses?
    Fri Aug 19, 2005 4:11 pm
    Semi-Experienced "Sous Chef" Poster
    Pulses are for example: dry lentils, chickpeas, split peas etc... icon_lol.gif
    Sun Aug 21, 2005 4:29 pm
    Forum Host
    Thanks! I don't think I've ever heard the expression icon_redface.gif . According to a book I have, to cook dried beans of any sort in the crockpot. Wash well, place 1 part beans to 3 parts water in the pot. Cover and cook on low overnight or about 9-1/2 hours. You do not need to pre-soak the beans when you cook them in the crockpot. Lentils and split peas will cook faster - I would check for doneness about 4-5 hours into the cooking time. HTH icon_smile.gif Just wanted to add, with lentils, I would probably cook on the stove top. They only take 30-60 minutes depending on how "done" you like them.
    Mon Aug 22, 2005 2:12 am
    Semi-Experienced "Sous Chef" Poster
    Thank you! icon_lol.gif
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