Tag: Soaked

Because chickpeas need to be soaked – Gordon Ramsay’s version

Because chickpeas need to be soaked is a question that many cooking and food and wine enthusiasts ask themselves, especially when they approach the preparation of recipes in which they are the protagonists. The answer to this question not only reveals a fundamental aspect of traditional cuisine but also opens the door to a better understanding of how to treat legumes in general. The soaking of chickpeas, in fact, is not an arbitrary passage, but an action that has a profound impact on quality of the final dish, on the digestibility of the legume and on reduction of cooking times.

Because chickpeas need to be soaked

Soaking chickpeas is a practice that has its roots in culinary tradition and has multiple justifications, both practical and nutritional. First, soaking allows you to rehydrate chickpeas, which having been dried for conservation, have lost much of their water content. This process not only shortens cooking times, making them softer in less time, but also helps make the chickpeas more tender easy to digest.

Another fundamental aspect concerns the reduction of phytates, compounds naturally present in legumes that can limit the absorption of minerals such as iron and zinc. Soaking, especially if prolonged and in warm water, helps to reduce the concentration of these antinutrients, thus improving the nutritional profile of the final dish.

Additionally, soaking water tends to absorb some of the soluble sugars present in chickpeas, which are among the main responsible for the production of intestinal gas. Drain the chickpeas from the soaking water and rinse them before cooking can therefore help to make the legume more Kind on the stomach.

The temperature soaking water also plays an important role. Warm or room temperature water promotes the rehydration process and the reduction of phytates, while cold water can slow these processes.

As we have seen, soaking chickpeas is not a culinary whim, but a practice with solid scientific and traditional foundations that improves the quality of the final dish in many respects. Whether you are dealing with a simple soup or more elaborate recipes such as chickpea cutlets, never underestimate the importance of this step. In short, dedicating time to soaking chickpeas is an investment in the success of your dish and in the well-being of those who will consume it.

Zucchini Bread with Port Soaked Raisins and Brazil Nuts by Gordon Ramsay

This amazing zucchini bread recipe is made healthier with spelt flour, a combination of coconut sugar and zero-calorie erythritol sweetener instead of refined sugar, and Brazil nuts–a good source of healthful fats, protein, fiber, and selenium. Tawny port soaked raisins add a delicious dimension to the bread that you should not pass up.

60 ml Tawny port
60 g Raisins
300 g White spelt flour
1 tsp Baking soda
1/2 tsp Baking powder
3/4 tsp Ground cinnamon
1/3 tsp Nutmeg
40 g Coconut sugar
80 g Erythritol sweetener

3 Eggs, medium
150 g Butter, melted and cooled slightly
1 tsp Vanilla extract
2 Medium zucchini, grated
60 g Brazil nuts, toasted and chopped, plus some to garnish

Soak raisins in tawny port for an hour or overnight.
Preheat oven to 160C320F. Grease and line a 30cmx11cmx7cm loaf pan. Sift flour, baking soda, baking powder and spices into a large bowl. Stir in coconut sugar, sugar sweetener.
Make a well in the center and add in eggs, melted butter, vanilla, zucchini, Brazil nuts, port-soaked raisins and a pinch of salt. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra Brazil nuts.
Bake on middle shelf of oven for 55 minutes or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and enjoy!

Dark Chocolate Covered Rosé Soaked Strawberries — The Skinny Fork by Gordon Ramsay

I decided to soak mine in Rosé, but champagne (or any desired alcohol) would work JUST as well. The main thing about making these is to be super sure that your strawberries are dry DRY DRY before you dip them into the chocolate. Otherwise, the chocolate will seize and you won’t be able to dip anymore!

When taste-testing these, I found that the tips were fairly normal, but the closer you get to the stems… the more potent the strawberries were. There’s nothing wrong with that though, it’s more so just a warning.