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Floaters

post #1 of 12
Thread Starter 
Today, for the first time, I'm soaking dried beans. In this case they're black garbanzo beans. After covering the beans with water, quite a few floated to the top - of three cups of beans about 1/2 cup were floaters.

Is it typical to get a bunch of floaters when soaking beans?
Is the amount I got a lot or about normal?
Do floaters mean the beans are old or bad?
Do other beans also float?

Thanks!

Shel
post #2 of 12
Interesting qu, Shel, as I've noticed the same thing when I rinse off peas and lentils when making soup.

I'm anxious to see if there's a reason or if it's "just because" what happens. Wonder if it has something to do with some of them being dried more or faster/slower than other beans, peas, lentils ... :confused:
post #3 of 12
Thread Starter 
Bummer! When i saw that there was a response to my post I thought all answers would be forthcoming :(:smiles:

Shel
post #4 of 12
Not real familiar with BLACK chick peas. But look- They are dried , no h2o in them so some of them will have air pockets inside until the become re-hydrated. If I had to take a guess i'D say that the natural dry weight of some of the peas is greater than in others. Some float some sink. If you're worried that they're bad just taste one when they get hydrated
post #5 of 12
Actually, it just means the germplasm is dead.

This is not a problem for seeds destined to become food.

If you separated out those that sink and those that float, and planted them, you would find that the floaters don't germinate.

So, for culinary purposes, there is no problem using the floaters.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 12
Black Garbonzos? interesting......how do they compare to the tan ones?
we even get fresh garbonzos here in the pod, very bizarre.
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 12
Thread Starter 
They are smaller, darker in color, and seem to have a deeper, nuttier flavor. I'll know better after they are cooked and I can make a direct, personal comparison.

Green, or fresh, garbanzos interest me as well. I'd like to try them in a salad.

Shel
post #8 of 12
Hi Shel,

I read something that resembled what KYH said about the germinating vs non.

For legumes (beans), it is better to judge the floaters only after soaking then overnight. (the bean's envelop takes a while to rehydrate sometimes). After a long soak, you will notice that the floaters are very different then the rest. Those, if any, I discard.

Luc
I eat science everyday, do you?
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I eat science everyday, do you?
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post #9 of 12
Thread Starter 
I went ahead and discarded the floaters this morning, when I put the beans in to soak. Amongst the floaters were some bits of debris as well.

I just put the heat on under the beans and will let em simmer for the appropriate amount of time. I was thinking of adding some chicken stock if more liquid is needed later on, and, since the beans will be used in a Southwestern Hummus (http://www.cheftalk.com/forums/recip...mus-humus.html) scroll to the recipe, I added a small dried chipotle and de Arbol to the simmering liquid. I sure hope the beans turn out OK ... never done this before.

Shel
post #10 of 12
Hi Shel. Do you have a link or perferably E-mail.I seem to always get a advertisement pop up when I click on web liinks,for buying black chicpeas. I have never seen them on mail order before. KYHeirloomer thanks again for the information. I always learn something from you...good cookin...cookie.
post #11 of 12
Thread Starter 
Hi Jim,

Here's one source that I found: Specialty Black Garbanzo Beans at Retail Main Page

I've not purchased from them so I cannot speak for their quality or reliability. Also, the beans in the picture are almost black, much darker than the ones I bought and have seen elsewhere. However, there are ways of preparing them so that they'll have the blackish color which shouldn't change the taste or texture (AFAIK) but just the appearance of the beans. My cooked beans have a dark brown color with a subtle reddish hue. I think they turned out well, although I've no point of comparison.

Shel
post #12 of 12
Hi Shel, I have the catalog for that site on order. I appriciate the info...good cookin...cookie
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