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InvisibleStuey1
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Simmer time
    #19240756 - 12/07/13 12:45 PM (10 years, 1 month ago)



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InvisibleK1ngSp4de
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Re: Simmer time [Re: Stuey1]
    #19240793 - 12/07/13 12:53 PM (10 years, 1 month ago)

10 mins.


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InvisibleStuey1
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Re: Simmer time [Re: K1ngSp4de]
    #19240814 - 12/07/13 12:58 PM (10 years, 1 month ago)

Are you saying to only simmer for ten min? I've always heard and done at least 60 min


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Offlinedeadjesusrodeo
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Re: Simmer time [Re: Stuey1]
    #19240833 - 12/07/13 01:01 PM (10 years, 1 month ago)

It depends on the grain you're using and if you soaked them before hand.

According to RR

"The above posts prove there are many ways to skin the proverbial cat. The important thing is to have the grains at twice their original dry size, with no burst kernels and no excess moisture in the jars.
After a 24-hour soak, the grains are fully hydrated, but personally, I boil for a few minutes after the soak for one reason-It allows the grains to steam off the excess moisture from the surface as the rest of the water drains in the colander. By shaking the colander, the grains release the excess moisture as steam.
Experienced growers are all successful and most have evolved their own tek for preparing the grains. As long as your grains seem dry on the outside, and are twice the original size without burst kernels, they are ready for the pressure cooker, regardless of how one goes about reaching that point. Some growers even dry the grains off with a towel.
I would say to any new grower to read the way the experienced cultivators do things and try a few ways. After you pressure cook your product, don't hesitate to toss it out without inoculating if things don't look right, and start over. Try, and then try again until you get it right. Once you find a method that works for you, stick with it."


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Offlineblueconfusion
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Re: Simmer time [Re: deadjesusrodeo]
    #19240847 - 12/07/13 01:04 PM (10 years, 1 month ago)

I do 10-15 minutes


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InvisibleStuey1
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Re: Simmer time [Re: blueconfusion]
    #19240872 - 12/07/13 01:10 PM (10 years, 1 month ago)

I soaked for about 18 hours. They've been simmering for about 25 min as of right now. It's WBS by the way


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Offlinetwistedty
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Re: Simmer time [Re: Stuey1]
    #19240882 - 12/07/13 01:12 PM (10 years, 1 month ago)

bring to rolling boil shut off heat, and then strain and steam dry.

takes about 10-15 mins to get to a boil on high


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Offlinetwistedty
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Re: Simmer time [Re: twistedty]
    #19240886 - 12/07/13 01:13 PM (10 years, 1 month ago)

we arent cooking here we just want water to penetrate the grain and then it be hot enough so the excess water leaves the grains surface via steam


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Offlinetwistedty
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Re: Simmer time [Re: deadjesusrodeo]
    #19240896 - 12/07/13 01:15 PM (10 years, 1 month ago)

Quote:

deadjesusrodeo said:
It depends on the grain you're using and if you soaked them before hand.

According to RR

"The above posts prove there are many ways to skin the proverbial cat. The important thing is to have the grains at twice their original dry size, with no burst kernels and no excess moisture in the jars.
After a 24-hour soak, the grains are fully hydrated, but personally, I boil for a few minutes after the soak for one reason-It allows the grains to steam off the excess moisture from the surface as the rest of the water drains in the colander. By shaking the colander, the grains release the excess moisture as steam.
Experienced growers are all successful and most have evolved their own tek for preparing the grains. As long as your grains seem dry on the outside, and are twice the original size without burst kernels, they are ready for the pressure cooker, regardless of how one goes about reaching that point. Some growers even dry the grains off with a towel.
I would say to any new grower to read the way the experienced cultivators do things and try a few ways. After you pressure cook your product, don't hesitate to toss it out without inoculating if things don't look right, and start over. Try, and then try again until you get it right. Once you find a method that works for you, stick with it."




also :whathesaid:


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InvisibleStuey1
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Re: Simmer time [Re: twistedty]
    #19240920 - 12/07/13 01:18 PM (10 years, 1 month ago)

Ok. Well I was just heating it to the point where it steams and leaving it there. But I'll beat it up a bit till it starts to boil then turn it off. I was scared using my 23qt pressure cooker for this because of the volume it has to heat


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InvisibleStuey1
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Re: Simmer time [Re: Stuey1]
    #19240958 - 12/07/13 01:27 PM (10 years, 1 month ago)

Now I only have one PC. Will it be ok to let some I my WBS stay soaked it room temp water for a few hours while I cycle my jars out after the simmer?


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Offlineblueconfusion
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Re: Simmer time [Re: Stuey1]
    #19241213 - 12/07/13 02:29 PM (10 years, 1 month ago)

Put them in a colander


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Offlineblueconfusion
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Re: Simmer time [Re: blueconfusion]
    #19241225 - 12/07/13 02:30 PM (10 years, 1 month ago)

I have let grains sit ina colander over night with no problems


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Invisible36fuckin5
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Re: Simmer time [Re: blueconfusion]
    #19241262 - 12/07/13 02:36 PM (10 years, 1 month ago)

DO NOT BOIL YOUR WBS!!! You will ruin it every time.

Just gently simmer it until each type of grain is fully hydrated. Check by biting into one of each kind occasionally. When there's no crunch in the middle, it's done. If kernels start bursting, cut it off.


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i recommend common sense and figuring it out.

These are the TEKs I use. They're all as cheap and easy as possible, just like your mom.


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InvisibleStuey1
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Re: Simmer time [Re: 36fuckin5]
    #19241296 - 12/07/13 02:42 PM (10 years, 1 month ago)

There was maybe 5% tops of the kernels busted by the time it wa all sai and done with.

Damn sec championship game is making me delay this. So I have some WBS in a 5 gallon bucket with a lid on it till it's over. Lol


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OfflinePussyFart
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Re: Simmer time [Re: 36fuckin5]
    #19241299 - 12/07/13 02:42 PM (10 years, 1 month ago)

I never simmer/boil my WBS.......I just rinse real good and soak in hot tap water for 24 hours, then strain for 30 minutes and PC.


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