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Anti-foaming agent?

 
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Jim Cooley



Joined: 09 Oct 2008
Posts: 316
Location: Seattle

PostPosted: Wed Aug 17, 2011 6:47 pm    Post subject: Anti-foaming agent? Reply with quote

So I cook pulses in a pressure cooker, never more than half-full.

Yet some (Channa Dal, in particular) seem to foam and make a mess and clog the regulator.

I've tried adding 1 TBS of cooking oil, to no success.

Any ideas?
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Dilbert



Joined: 19 Oct 2007
Posts: 1008
Location: central PA

PostPosted: Wed Aug 17, 2011 9:13 pm    Post subject: Reply with quote

some wild guesses . . .

for foam, you need "surface tension" - so anything that would reduce surface tension should help.

soap comes to mind but,,, mebbe not.

dimethyl silicone is advertised by some anti acid OTC product - darn if the brand name comes to mind....

shot of wine? the alcohol would stay in the pressure cooker...
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yocona



Joined: 18 Mar 2011
Posts: 47

PostPosted: Wed Aug 17, 2011 11:41 pm    Post subject: Reply with quote

Have you tried rinsing them in cold water before putting them in the pressure cooker?
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Jim Cooley



Joined: 09 Oct 2008
Posts: 316
Location: Seattle

PostPosted: Thu Aug 18, 2011 2:54 pm    Post subject: Reply with quote

They get a soak for 24 hours, then a clean rinse before I cook them.

Simethicone cames to mind to me too; maybe I'll check out what the drug store has to offer.

Might try adding more oil, too. I'm still open to suggestions.

Thanks!
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yocona



Joined: 18 Mar 2011
Posts: 47

PostPosted: Thu Aug 18, 2011 3:01 pm    Post subject: Reply with quote

You can also try adding asafoetida when you cook them. That might help.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 316
Location: Seattle

PostPosted: Thu Aug 18, 2011 4:09 pm    Post subject: Reply with quote

LOL, well, not when I'm using them to make huumus.
Kadala curry, okay, but not huumus!
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yocona



Joined: 18 Mar 2011
Posts: 47

PostPosted: Fri Aug 19, 2011 5:22 pm    Post subject: Reply with quote

Jim Cooley wrote:
LOL, well, not when I'm using them to make huumus.
Kadala curry, okay, but not huumus!

Asafoetida does mellow considerably if it is cooked. But if you still object, kombu and epazote are a couple of other carminatives that might prevent foaming.
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