this post was submitted on 12 Feb 2024
65 points (76.0% liked)
Cook At Home
90 readers
1 users here now
Internet nerds teaching fellow nerds how to cook at home, and make higher-quality food than garbage in a wrapper or a box they're currently wasting money on. In our age of hyperinflation, shrinkflation, and general economic collapse, knowing how to cook at home is more vital than ever.
Share recipes, cooking guides, shopping and savings tips, and let's help our fellow nerds save some mother-freaking money. Feel free to vent about skyrocketing food prices here too. Share evidence of hyperinflation, shrinkflation, etc. when you come across it.
RULES:
- No spam, porn, off-topic content, hate speech, harassment, bootlicking
- No trolling or obvious troll bait
- Don't make me make more rules
founded 4 months ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
My husband is great at cooking beans, and I've learned from him that if you follow the instructions on the package, the beans will always end up being undercooked.
If you don't have a pressure cooker, then you just need to boil them for hours to get them tender. He doesn't even soak them -- just boils them for hours and hours.
If the goal is to save money, at some point you'd need to start worrying about the energy cost of the cooking method.
Cook batches for use throughout the week or do what I do and and any leftover beans get refried and used as a side, burritos, bolillo. I literally just put some cheddar cheese and hot sauce and eat it with a spoon. Your digestive system will thank you and you won't have to blow out you colon.
That's why you cook a huge pot and then freeze some. It definitely ends up being cheaper than those tiny cans.
I'd be doubtful that energy costs are going to make a difference of even tens of cents unless you're making a single portion of beans at a time. If I'm cooking beans, it's going to be at least half a pound dried, so one to one and a half pounds cooked