Colocar un bol sobre la tapa del vaso y pesar las alubias. Cubrir con agua y dejar reposar durante la noche.
Insertar el cubrecuchillas en el vaso y agregar las alubias hidratadas y escurridas y el agua y programar 20 min /100°C/ Giro inverso/ Vel cuchara. Iniciar cocción lenta 2 h 30 min /95°C. Retirar del vaso y colar.Utilizar a su conveniencia.
Hola, una consulta ¿Se pueden cocinar garbanzos en cocción lenta al igual que los porotos? Los garbanzos tienden a soltar una espumita, me preguntaba si al hacer el mismo proceso de los porotos con garbanzos, esa espuma pudiera representar alguna dificultad… ¿?
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2 respuestas
Hola, una consulta ¿Se pueden cocinar garbanzos en cocción lenta al igual que los porotos? Los garbanzos tienden a soltar una espumita, me preguntaba si al hacer el mismo proceso de los porotos con garbanzos, esa espuma pudiera representar alguna dificultad… ¿?
Hola Nataly si se puede cocinar garbanzos en cocción lenta!! la espuma no presenta ninguna dificultad.
Saludos