We know that in order to cook beans we must hydrate them first to cook them well. We know that we must do this even when we plan to use a pressure cooker. We have cooked many nuts, seeds and spices in the pressure cooker to achieve wonderfully tender and tasty results. Until today we had yet to hydrate these ingredients prior to cooking them.
Our lives have now changed. The simple principle of hydrating the ingredients before cooking them has shaved three quarters of the time off of cooking. It also allows us to impart a flavor into the ingredients: for instance pine nuts in rosemary tea and almonds in smoked water.
