{"id":1410,"date":"2009-10-17T19:22:44","date_gmt":"2009-10-17T19:22:44","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=1410"},"modified":"2009-10-17T19:22:44","modified_gmt":"2009-10-17T19:22:44","slug":"black_beans_redux","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=1410","title":{"rendered":"Black Beans redux"},"content":{"rendered":"<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-2N8I7462.JPG\" alt=\"Black Beans\"><\/img>\n<\/div>\n<p>\nWith a new method of cooking beans, I needed to raise them up a level.  One of the things that I like about Rudy&#8217;s beans is the extra flavor they add to a bowl of plain, frozen vegetables.  So I decided to try adding some meat to the picture.  And I went with an unknown meat as well: two and a half pounds of ox tails.  I knew that I need to <a href=\"http:\/\/www.edinformatics.com\/math_science\/science_of_cooking\/slow_cooking.htm\">braise the beef<\/a> to turn the tough connective tissue, collagen, into gelatin.  Since I was already cooking the beans in a low oven, I had the perfect environment to braise.\n<\/p>\n<p>\nThe first step was to brown the meat in a dutch oven.  I then poured water half way up the meat, covered the pot, and put it into a 250 degree oven for two hours and forty-five minutes.  After that, I added the rinsed beans and placed them back into the oven for an hour and a half.  Then removed them and placed them in the refrigerator to cool down.\n<\/p>\n<p>\nThe first thing that I noticed after removing them from the refrigerator, was that there no condensation on the top of the container.  I first that that the layer of fat might have been responsible.  But when I scraped off the solidified fat, I noticed that the rest of the liquid was jelly-like.  Apparently, there was no free water to condense.\n<\/p>\n<p>\nFor the next time, I am going to try a vegetarian version.  I would add apples for the pectin, a little bit of molasses, liquid smoke, smoked paprika, and chipotle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With a new method of cooking beans, I needed to raise them up a level. One of the things that I like about Rudy&#8217;s beans is the extra flavor they add to a bowl of plain, frozen vegetables. So I decided to try adding some meat to the picture. And I went with an unknown [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1410","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1410"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1410\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}