Danae: Got another tin of chick peas. Do the raw chick peas taste better please? They are a bit difficult to find as we were pushed for time. I will photograph one when I get all the ingredients right. Rest assured. Is Halloumi cheese same as feta cheese please? You can see I am clueless...
Tinned chick peas usually are softer than if you get dried ones and soak & cook them. I've never grown chick peas but with most beans, in my experience, if you cook them fresh (as opposed to drying them first) they have more flavour and a meatier texture.
No halloumi is not the same as feta - feta is crumbly, halloumi is not. It's difficult to cook feta but halloumi either grilled or fried (in crushed garlic and sesame seeds ) is lovely. You can get halloumi in most supermarkets.
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
Danae: Got another tin of chick peas. Do the raw chick peas taste better please? They are a bit difficult to find as we were pushed for time. I will photograph one when I get all the ingredients right. Rest assured. Is Halloumi cheese same as feta cheese please? You can see I am clueless...
Hi Aym, I find that both types can vary in flavour. The certain difference is, of course, that the canned ones take no time at all to turn in to a meal whilst dried c/peas need soaking overnight.
I like them rather soft but not mushy. I want them to retain their integrity of form but don't like them crunchy in texture. I always have both types in, for quick meals or leisurly "creativity" in the kitchen.
With dried c/peas, you can achieve the degree of softness you desire exactly but when tinned ones are too soft for you, there's nothing you can do about it. (I hasten to add that I have never come across a tin of too soft c/peas, though often the opposite.) However, if you find them too crunchy for you, you can cook them for a few minutes longer. I take them out of their tin, rinse them and cook them in the pressure cooker with a cupful of water for about 5 minutes to achieve the softness I like.
When I need to buy new supplies, I google my local supermarkets to look for offers. At the moment, Sainsbury's and Tesco have them on offer but not Waitrose.
As to hallumi, it's entirely different from feta in texture and flavour. Hallumi is a fresh, rubbery cheese that is eaten cooked whilst feta (the proper stuff) is matured in saline and its flavour is out of this world.
(Tried to resist commenting on chickpeas, but I cook lots and lots of them. I mean lots, from dried. I have a pressure cooker and a large pan. And actually favour the large pan. Soak for one or two days first. Keep the soak water. Then bring to the boil, and simmer for about an hour - time varies on chick peas and soak length. I find with the pressure cooker you end up wasting time supervising. If you want softer chick peas just add some bi-carb to the cooking water.)
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Tinned chick peas usually are softer than if you get dried ones and soak & cook them. I've never grown chick peas but with most beans, in my experience, if you cook them fresh (as opposed to drying them first) they have more flavour and a meatier texture.
No halloumi is not the same as feta - feta is crumbly, halloumi is not. It's difficult to cook feta but halloumi either grilled or fried (in crushed garlic and sesame seeds
) is lovely. You can get halloumi in most supermarkets.
“It's still magic even if you know how it's done.”
Hi Aym, I find that both types can vary in flavour. The certain difference is, of course, that the canned ones take no time at all to turn in to a meal whilst dried c/peas need soaking overnight.
I like them rather soft but not mushy. I want them to retain their integrity of form but don't like them crunchy in texture. I always have both types in, for quick meals or leisurly "creativity" in the kitchen.
With dried c/peas, you can achieve the degree of softness you desire exactly but when tinned ones are too soft for you, there's nothing you can do about it. (I hasten to add that I have never come across a tin of too soft c/peas, though often the opposite.) However, if you find them too crunchy for you, you can cook them for a few minutes longer. I take them out of their tin, rinse them and cook them in the pressure cooker with a cupful of water for about 5 minutes to achieve the softness I like.
When I need to buy new supplies, I google my local supermarkets to look for offers. At the moment, Sainsbury's and Tesco have them on offer but not Waitrose.
As to hallumi, it's entirely different from feta in texture and flavour. Hallumi is a fresh, rubbery cheese that is eaten cooked whilst feta (the proper stuff) is matured in saline and its flavour is out of this world.
I look forward to seeing your photographs.
Fortunately, I know my limitations!
(Tried to resist commenting on chickpeas, but I cook lots and lots of them. I mean lots, from dried. I have a pressure cooker and a large pan. And actually favour the large pan. Soak for one or two days first. Keep the soak water. Then bring to the boil, and simmer for about an hour - time varies on chick peas and soak length. I find with the pressure cooker you end up wasting time supervising. If you want softer chick peas just add some bi-carb to the cooking water.)