Assuming you’re using fresh beans, coffee releases c02 when exposed to water. It’s usually the first step in pourover recipes and you can usually see it pretty dramatically.
The bloom for cold brew is just to prevent the gasses popping on your lid if you try to close it too early or overflowing. If you fill the jar with your coffee, then all the way to the top with your water, this blooming phase will spill over water and most likely the crust of all the coffee that hasn’t saturated and sunk to the bottom yet. No good. The hour I have in my recipe is definitely overkill but it’s just an easy (and lazy) easy unit of measurement to call out.
I personally own a Wolf DF304. Arguably the best 30" duel fuel range on the market in the United States. It is spectacularly good and far far better than any other range or cooktop I have used in my 13 year + in the cooking hobby. I absolutely love the thing and I love cooking with gas (pardon the cliche) .
With that said:
Go buy an induction range/ cook top.
They are far more responsive than gas (which is gas’s one real advantage over conventional electric), far more efficient, and they are far better for your house’s air quality.
Gas range/cook tops had their day. Today there is an actual superior technology available and it is worth its cost.
You absolutely must have a GREAT exhaust hood over a gas range.
I’ve got a gas stove, and and a recirculating OTR microwave, as opposed to one that vents. So it’s running all the grease and fumes through a charcoal filter.
Due to the placement of the stove and kitchen, I’m unable to swap to a real exhaust hood. Are there any solutions that don’t involve buying a new stove?
I would look into running an exhaust to the outside. A business, or handyman that does kitchen remodels would probably be able to give you options.
The latest research done on indoor air pollution is concerning and I personally think that having gas stoves exhausted outside is very important and worth the investment.
In my experience, which is by no means gourmet, there are reasons for both. Sometimes the need gor the garlic is to add a flavor without being explicitly consumed - not quite a tadka, but cooking in oil to release flavors. In those cases presentation comes into play too - sliced fried garlic as garnish, versus crushed and chopped/minced garlic as a cooked-in component.
Many times, I personally cannot be arsed to do garnishes for a dish I am making for flavor cravings, so I fire the garlic in minced. There’s, like, a very few Chinese dishes I’ve had that use the garlic in the cooking but not intended for consumption so in it goes, regardless of whether or not it’s supposed to be included.
So did you have gas at some point before? Due to some moves over the last year and a half I've been able to use resistive, induction, and gas in a relatively close time span. I've found both quality gas and induction cook tops are fantastic and I could happily live with either. I did have some annoyances with gas (smell, maintenance, risk with small children), nothing that couldn't be worked around but given the performance equity with induction I find myself preferring it instead of gas. Curious what drove you the other direction.
I like this method a lot because the beans get flavored at every step. It’s also a nice springboard to discuss canned versus dry beans. I don’t used canned beans because I try to do the same thing as you: flavor the beans at every step. I make chickpea salad quite often and it’s so much better if you start with dry beans because you can boil them in water with flavorings.
You lost me at the lack of added fat, a critical component for refried beans. Yes, there’s a little butter called for with the onion, but not nearly enough fat (ie, none) added to the beans.
Call me a pedantic purist gatekeeper who grew up eating these almost daily, but you posted mashed beans, not refried beans.
The following is not direct criticism, as I have used butter to make refried beans and it is easily available - but, butter should be the low down the fat choice list as it has a strong flavor that competes with the beans. The first and most obvious/traditional fat to use is pig lard, but a neutral oil or shortening works perfectly well, too. My grandmother would use saved, rendered bacon fat from a Folgers coffee can she kept near the stove (because she always had bacon fat, grandaddy had to have bacon for every breakfast). I have also used olive oil, but only if making black beans (which can stand up to the flavor). Avocado oil works well, too.
Nope no other suggestions. Lard and bacon fat are the most common around here (Texas). Olive oil will often appear on menus ostensibly for health reasons. Avocado oil use is growing. I, too, have used ghee but I found the flavor off-putting.
Really, what’s most important is getting the generous-but-right amount of fat into the beans to emulsify them. Too little and they’re chalky and paste-like. Too much and they’re overbearingly rich and greasy. Just right and the beans are silky and soft. That is where I come down strongly and die on that hill. But the particular fat used to achieve this? I have my preferences which I think I can defend, but I am not religious about it.
(This makes me think of a complete side note, Hummus-bit-Tahini needs the same attention to emulsifying the bean with a proper amount of fat. Too many hummus recipes on the internet have far too little oil in them…)
A set of 4 medium-ish sized one piece rubber spatulas. Great for stirring, cooking, eating yogurt with, cleaning a bowl, get the last few drops of sauce out of a pan.
Im in the UK. A set of measuring spoons in tsp/tbsp/ml and a set of measuring spoons/vessels in the funny American sizing of cups :)
A good 8” chefs knife, sharpening steel and stone (and learn how to use it. Its not that hard)
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