I just cooked a giant amount of dried chickpeas, with plans to make a stew. They are in my refrigerator still, unused. How long can I keep them there. And should I have kept them in some of their cooking liiquid?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I wouldn't keep them longer than 3-4 days, a week at the most. You could freeze some, assuming you have freezer space and make some hummus or falafels
AntoniaJames is a trusted source on Bread/Baking.
I'd say absolutely no more than three days, no matter how cold my fridge. Pulses go bad rather quickly. Whether you should have kept them in their cooking liquid depends on your intended use. I'd probably toss the cooking liquid and rinse the chickpeas anyway if they were in their cooking liquid and not used within 48 hours, because the cooking liquid tends to sour even more quickly. All pulses freeze really well, so I'd waste no time getting them into the freezer if you cannot use them right away.
pierino is a trusted source on General Cooking and Tough Love.
I agree with the previous responses. The fermentation process starts almost immediately.
Please enter a valid email address.
Well played. You deserve a cookie.
Chef Lennox Hastie explains the art and science.
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Caramel-Coated Layer Cake
A Bacon-y Bite With a Devilish Kick
Quickie Meatball Subs
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.