Jan 14, 2010
Video: Rehydrating Beans, Chilies, and Fruits
Winter's a great time for making soups, stews, and chili, isn't it? I know I've whipped up at least one simmering pot of soup each week since early December. Great for dinner the first night, and then a few lunches until it's all gone. Yum! A friend in Montana sent me some Buffalo butt that I'm looking forward to transforming into a hearty stew soon. And chili: well, any time of the year is good for a hearty chili; in winter it warms you up, and in summer it cools you down. Not sure how or why, but it works.
At any rate, if you're in a soup/stew/chili frame of mind, it pays to know the correct method for reconstituting dried beans and chilies, which so often play a role in these dishes. Take a gander at this video from the Culinary Institute of America. You'll also learn how to rehydrate fruit in the proper way.