Cooking: Dry beans and misc notes on Hummus recipe

diff --git a/Hummus.muse b/Hummus.muse
index b178cfd..647a5fc 100644 (file)
--- a/Hummus.muse
+++ b/Hummus.muse
@@ -87,4 +87,44 @@ results in a slightly better texture.
 I've done this with and without removing the skins, and I personally
 don't think it's worth the effort to remove the skins.
 
+** America's Test Kitchen Method
 
+ATK suggests making an emulsion in several steps instead of throwing
+everything into the blender all at once. I ultimately integrated a
+modified versions of this into the recipe since it does result in an
+improved texture.
+
+ - mix chickpea liquid and lemon juice
+   - ATK using 1/4 cup water per can of chickpeas, do that here and
+     use 1/2 cup
+ - mix tahini and olive oil
+   - atk is using 2tbp per can of chickpeas. keep at 2tbsp total for now.
+
+ 1. Process all dry ingredients + roasted garlic and roasted peppres
+    for ~15 seconds
+ 1. With food processor on, blend in lemon and chickpea liquid over
+    around 30s
+ 1. Process additional minute
+ 1. With food processor on, blend in olive oil and tahini over the
+    course of around a minute. Process an additional three minutes.
+
+** Dry Beans
+
+Trying 1 cup dry to sub for 2 cans. Should work fine since that's what
+I used to use a decade ago before I got lazy.
+
+190g dry = 393g soaked = 447g cooked
+
+Made a bit less hummus than two cans, if I had to guess I need another
+150g cooked. Definitely need to measure drained can weight.
+
+1 can drained = ? g
+
+https://www.nigella.com/ask/using-dried-chickpeas says one can drained
+should be 250g, so I might only be 50g short. Felt like I was shorter
+though... next time do 1.5 cups dried beans and weigh everything
+again.
+
+*** Attempt 2: 2020.06.07
+
+300g dry beans (1.5 dry cups) = 617 g soaked = 728 g cooked and drained