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BTD Forums  /  Live Right 4 Your Type  /  Soaking grains
Posted by: Lisalea, Monday, June 4, 2007, 4:14pm
I was wondering if it's ok to soak a weeks worth of grains every Sunday night lets say on the counter or fridge and use THAT on a daily basis VERSUS doing it evernight before bedtime  ??)
THANKS VERY MUCH  ;D :)
Posted by: ISA-MANUELA (Guest), Monday, June 4, 2007, 4:41pm; Reply: 1
wouldn't do so, Lisalea, there might grow some bacteries and other lecker thingies ::) :P...a no-no in my opinion, even held into the fridge....champignons (mold) can grow at any time :P ;) .....ffffftttttt.....:D
Posted by: apositive, Monday, June 4, 2007, 4:56pm; Reply: 2
Lisalea, If you start soaking the grain, say, Sunday night, I would use it by Wednesday at the latest.  And it's being reheated, isn't it?
Posted by: Drea, Monday, June 4, 2007, 5:32pm; Reply: 3
Quoted from ISA-MANUELA
wouldn't do so, Lisalea, there might grow some bacteries and other lecker thingies ::) :P...a no-no in my opinion, even held into the fridge....champignons (mold) can grow at any time :P ;) .....ffffftttttt.....:D


Why not soak the grains on Sunday, then rinse, drain, and put them in the fridge for later use? I do that with sprouted beans...perhaps it's different with grains?
Posted by: Henriette Bsec, Monday, June 4, 2007, 8:22pm; Reply: 4
Like Isa I would be careful - grains can be really dangerous- worst stumach bug I ever had was from reheated rice- sick 4 days!
Well Lisa some grains I don´t bother soaking like rice- really not neccersary - somtimes mainly the brown rice I leave for a few hours.
While spelt and oats I always soak- normally just night over/ 12 hours.
v
Posted by: Drea, Monday, June 4, 2007, 8:48pm; Reply: 5
Interesting...I've never soaked my grains before cooking them...though I don't have an issue with them, I just can't eat too many...otherwise I want more and more and more grains and more and more and more sugar!
Posted by: Alia Vo, Monday, June 4, 2007, 10:48pm; Reply: 6
It may be helpful to soak the amount of grain you intend to eat for any particular week.  Once cooked, you can portion out the grain servings; refrigerate or freeze in individual serving portions in small glass containers, unwaxed paper, parchment paper, plastic bags.  

This makes meal times quick and efficient.

Alia
Posted by: Lisalea, Tuesday, June 5, 2007, 1:20am; Reply: 7
Oh my God !!!:o :o :o
I had NO idea folks, I thank-u ALL so very much for the info, I've been soaking my grains anywhere from 8 hours to two days perhaps (pre-cooking), while I received ur answers and now I'm wondering if I've created problems in my gut ??!!! ??)

How would I know "IF" I did ??) ::)

I guess I  thought that as long as the grains were SOAKED in water, it was ok ... :-/ :B

A heartfelt thank-u  to EVERYTBODY ;D :) ;) :K)
Posted by: Lisalea, Tuesday, June 5, 2007, 1:23am; Reply: 8
Quoted from ISA-MANUELA
wouldn't do so, Lisalea, there might grow some bacteries and other lecker thingies ::) :P...a no-no in my opinion, even held into the fridge....champignons (mold) can grow at any time :P ;) .....ffffftttttt.....:D


Oh Isa thank-u so much !!! :K) ;D :) :K)

What's the longest time in ur opinion to soak the grains before mold and God know what other bacterias start to grow  ??)

Je te remerci enormement  :K)
Posted by: Lisalea, Tuesday, June 5, 2007, 1:28am; Reply: 9
Quoted from outdoordrea
Interesting...I've never soaked my grains before cooking them...though I don't have an issue with them, I just can't eat too many...otherwise I want more and more and more grains and more and more and more sugar!


I TRULY beleive that when u balance out ur grains with a protein and lots of veggies and Olive oil per say; it's NOT a problem ... in my humble opinion, overindulging starts ONLY "if" u eat grains ALONE, then u do indeed want MORE MORE MORE ... sigh ... ::) :-/

Cheers  :)
Posted by: Lisalea, Tuesday, June 5, 2007, 1:32am; Reply: 10
Quoted from apositive
Lisalea, If you start soaking the grain, say, Sunday night, I would use it by Wednesday at the latest.  And it's being reheated, isn't it?


Oh yes I soak the grains in their raw state and when I need them I rinse and then cook them:
15 minutes for Quinoa
20-25 minutes for Oatmeal, Rice and Millet
50 minutes for Barley

Oh and I was wondering where u got the 4 day soaking limit ? ;)

Cheers ;D :)
Posted by: Lisalea, Tuesday, June 5, 2007, 1:34am; Reply: 11
Quoted from outdoordrea


Why not soak the grains on Sunday, then rinse, drain, and put them in the fridge for later use? I do that with sprouted beans...perhaps it's different with grains?


I have NO idea if that's ok Drea ??)
We'll wait for the answer together  ;)
Cheers  ;D :)
Posted by: Lisalea, Tuesday, June 5, 2007, 1:36am; Reply: 12
Quoted from Henriette_Bsec
Like Isa I would be careful - grains can be really dangerous- worst stumach bug I ever had was from reheated rice- sick 4 days!

I's sooo sorry to hear that  Henriette !!:o :-/ :'(

Quoted from Henriette_Bsec
Well Lisa some grains I don´t bother soaking like rice- really not neccersary - somtimes mainly the brown rice I leave for a few hours.
While spelt and oats I always soak- normally just night over/ 12 hours.
v

What about ur barley, millet and quinoa ...if u eat those how long do u soak them for ?
Thanks so very much
;) :) ;D :K)
Posted by: Lisalea, Tuesday, June 5, 2007, 1:38am; Reply: 13
Quoted from Alia_Vo
It may be helpful to soak the amount of grain you intend to eat for any particular week.  Once cooked, you can portion out the grain servings; refrigerate or freeze in individual serving portions in small glass containers, unwaxed paper, parchment paper, plastic bags.  

This makes meal times quick and efficient.

Alia

What about tupperwear (plastic containers) ??)
Thank-u Alia  :K) ;D ;) ;) :)
Posted by: Henriette Bsec, Tuesday, June 5, 2007, 7:45am; Reply: 14
Plastic containers I try to avoid... getting more and more glass ones - really not worth the risk even though not all plastic is created equal.

I don´t soak quinoa- but rinse well.
However If you do sprout quinoa they get the cutest small sprouts :-)

Barley I would always soak

Millet sometimes- I don´t soak flakes of millet
- but normally the whole grains
I normally soak 8-12 hours.

Maybe freeze small portions of soaked grains . I do that with beans it is so quick.

I know you eat way more grains than I Lisa-  so for me it is easy to prepaire
- tomorrow I´m making a millet dish or having porridge.

Read more here - I know WAP is debated but I do think some of their info is good:
http://www.westonaprice.org/foodfeatures/be_kind.html
Posted by: Schluggell, Tuesday, June 5, 2007, 7:58am; Reply: 15
Soaking whole grains & Brown Rice & Legumes (induces the enzyme activity and increases aminos), but it is good to change the water because this process also activates the rot process as mnetioned above and gets the spaonins and other indigestible -saccharides in solution...especially if you plan to keep it several days.

I am not sure what the concern is on the reheated food - I guess I've no problem?
Soaking polished rice/grains by rights should give a better finished chew is all - there really shouldn't be the same enzyme activity as mentioned above.

I can't stress that if you are going to soak - change the water as often as possible, particularly beans & anything kept over a day.

But then agian I don't understand the need to soak a weeks worth at once if you plan on eating every day anyway - Put them on to soak before you go to work....

Posted by: ISA-MANUELA (Guest), Tuesday, June 5, 2007, 9:11am; Reply: 16
Drea, that is ok for one night ;) :D...but then not more...because of the mentioned thingies ::) the
danger of getting any bugs into your digestive tract is just too big to go for the risk....and being a B, this lady has just her risk in that areas' ;) ...we mustn't provoke em at that point :o :) either ;D....


@ Lisalea...de rien ma bibiche ;) ;D :D


@ shluggell...dearle I think people neither in the states, nor in europe are habituated to eat *smelling tofu ;) ;D * for example, this goes into the cathegories of *stinking* he-he-heee
and similar it might be for all the other thingies, not more than max. 24 hours I'd go to not getting any risk of any bugs....as well as being a B by yourself ;) ;D  :K)
Posted by: Alia Vo, Wednesday, June 6, 2007, 12:58am; Reply: 17
Quoted from Henriette_Bsec
I don´t soak quinoa- but rinse well.
However If you do sprout quinoa they get the cutest small sprouts :-)


Thank you for sharing this interesting observation, Henriette_Bsec.  

Similarly, I have found that soaking buckwheat groats, and sometimes even amaranth, can produce small budding sprouts.

Alia
Posted by: Henriette Bsec, Wednesday, June 6, 2007, 8:02am; Reply: 18
About the reheating
It was just the fact that most people seem to think that you only get infections from animal products -
Rice( and any grain) can grow a really nasty bacteria called Bacillus cereus . Bacillus cereus grows  between 7-48 c
it can either give you a infection with just diarea - it is heat sensitive - so you are safe if you reheat yor ricedish 5 minutes by min 70 c- the other one that I got 14years ago gives you a toxic reaction and you are really sick for days.

I always - cool down cooked rice or millet dishes that I plan to eat cold very quick-
If I eat rice reheated- I make sure they are heated very well.

Quoted Text
But then agian I don't understand the need to soak a weeks worth at once if you plan on eating every day anyway - Put them on to soak before you go to work..


I agree with Schlüggel

Posted by: Colleen, Wednesday, June 6, 2007, 11:57am; Reply: 19
I read somewhere that Quinoa should be soaked for at least 8 hours to release some sort of acids in it. ????  Prior to reading that it should be soaked I would just throw it into a pot and cook it up and I'm still here to talk about it.  Lucky ?
Posted by: Henriette Bsec, Wednesday, June 6, 2007, 7:27pm; Reply: 20
Quinoa do not ALWAYS need to be soaked- but washed carefull always :-D
It has saponins - making them bitter.
It depens how much that are left on different types  some are more prewashed than others:
I have had some that needed almost no washing and some that nedded lots !
I grow a few plant this year in my veggiegarden- mostly for fun- so I´m going to see how much washing they need.
Posted by: Victoria, Wednesday, June 6, 2007, 10:12pm; Reply: 21
Does anyone else besides me roast their grains prior to cooking?  Yes, I have started eating a small amount of grains again!  At this point, I'm eating a little millet 3 or 4 times a week.  I rinse well in a strainer under cold running water, then roast in a dry skillet, stirring frequently until they have done a lot of popping and the smell is wonderful.  I used to do this with brown rice as well, when I ate a lot of grains.  I got started on this procedure when I was into Macrobiotic eating, many years ago.

I don't know what the benefits are.  At the time, it was believed to make the grain more easily digestible.  Do any of you have info on this?
Posted by: Drea, Wednesday, June 6, 2007, 10:37pm; Reply: 22
Quoted from Victoria
Does anyone else besides me roast their grains prior to cooking?  Yes, I have started eating a small amount of grains again!  At this point, I'm eating a little millet 3 or 4 times a week.  I rinse well in a strainer under cold running water, then roast in a dry skillet, stirring frequently until they have done a lot of popping and the smell is wonderful.  I used to do this with brown rice as well, when I ate a lot of grains.  I got started on this procedure when I was into Macrobiotic eating, many years ago.

I don't know what the benefits are.  At the time, it was believed to make the grain more easily digestible.  Do any of you have info on this?


No, but that sure sounds tasty!
Posted by: Lisalea, Thursday, June 7, 2007, 4:16am; Reply: 23
Quoted from ISA-MANUELA



@ Lisalea...de rien ma bibiche ;) ;D :D


Tu est tellement adorable toi !! :K) :D ;D ;) :) :K)
Posted by: Lisalea, Thursday, June 7, 2007, 4:19am; Reply: 24
Quoted from Henriette_Bsec
- tomorrow I´m making a millet dish or having porridge.

How did it turn out ?? ;)


Quoted from Henriette_Bsec
Read more here - I know WAP is debated but I do think some of their info is good:
http://www.westonaprice.org/foodfeatures/be_kind.html


Thank-u so very much my Dear Henriette :K) :D ;D ;) :) :K)
Posted by: Lisalea, Thursday, June 7, 2007, 4:25am; Reply: 25
Quoted from Schluggell
Soaking whole grains & Brown Rice & Legumes (induces the enzyme activity and increases aminos), but it is good to change the water because this process also activates the rot process as mnetioned above and gets the spaonins and other indigestible -saccharides in solution...especially if you plan to keep it several days.

I am not sure what the concern is on the reheated food - I guess I've no problem?
Soaking polished rice/grains by rights should give a better finished chew is all - there really shouldn't be the same enzyme activity as mentioned above.

I can't stress that if you are going to soak - change the water as often as possible, particularly beans & anything kept over a day.

But then agian I don't understand the need to soak a weeks worth at once if you plan on eating every day anyway - Put them on to soak before you go to work....




Sometimes I forget to do it ... that's why I was asking if I could soak every few days or a week at a time  ... I do realize now that THAT wasn't a good idea, thanks to all u good folks out there always helping out !! :K)

THANKS for all ur answers, I appreciate it Schluggell ... I just love to learn !!  ;) :) ;D
Posted by: Henriette Bsec, Thursday, June 7, 2007, 7:57pm; Reply: 26
Well some of my grains are pre soaked and roasted- they cook much quicker than regular.

Lisa
The millet dish I made was good : Lots of parsley, mint, garlic, lemonjuice, small pieces of cucumber, red peppers, onion and olive oil added to cold whole millet. Almost 50 % grain 50 % veggies -very good- and really not bad with feta as well ;-)
Posted by: Victoria, Thursday, June 7, 2007, 8:31pm; Reply: 27
Henriette, that sounds like a millet version of tabouleh (I don't know how to spell this).  For those of us who don't eat wheat, it will be a good summer version of that nice grain/vegetable salad.

This morning for breakfast, I roasted and cooked a little pot of millet with a little sea salt, using more water than usual, cooking it longer, and letting it sit longer before removing the lid.  I had a bowl of this
with an soft fried egg on top.  It was as good as the eggs and grits I used to eat as a child!
Posted by: Lisalea, Friday, June 8, 2007, 3:39am; Reply: 28
Quoted from Henriette_Bsec



Lisa
The millet dish I made was good : Lots of parsley, mint, garlic, lemonjuice, small pieces of cucumber, red peppers, onion and olive oil added to cold whole millet. Almost 50 % grain 50 % veggies -very good- and really not bad with feta as well ;-)


Now THAT is my kind of a meal ...YUMMI YUM YUM !!! :) ;) ;D :P :D
I'm crazy about feta ... gonna have it tomorrow with barley and lots of wonderful veggies !!  :P
Thanks for sharing :K)
Posted by: Henriette Bsec, Friday, June 8, 2007, 6:09am; Reply: 29
Sounds intersting Victoria sounds like a good winterdish for breakfast :-D
Here it is way to hot for warm breakfast almost 80 F in early june - strange.
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