What is the best type of flageolet beans to buy?
I have some dried ones in my cupboard but they remain hard even when cooked. Firstly, I suggest you buy flageolet beans in small quantities and only replace them as you use them. If they’re stored for more than one season they can become stale and this is often the reason why they remain hard. I also suggest you buy the beans from a supplier who has a fast turnover of pulses. Q: I am cooking large quantities of rice for a cold buffet. What is the key to keeping the rice perfect on this scale? Be gentle – once boiling point is reached, reduce the heat to the lowest possible simmer and try not to lift the lid. Timing is important. It is the same regardless of the quantity of rice – 15 minutes is just enough for long-grain white rice. There should be no unabsorbed liquid left – if there is, cook the rice for a couple more minutes. Perfectly cooked rice is tender but firm to the bite. Cover the cooked rice with a clean tea cloth for 5-10 minutes to absorb the steam and, just before serving
