Cookbook

Legumes

In modern gastronomy

No professional kitchen, pastry shop or bakery should lack equipment using modern technology. The combi oven and the bakery oven meet these characteristics properly. The production of steam, hot air or a combination of these is one of the many advantages of this kitchen appliance. The combi oven offers many ways of cooking food, such as cooking, pre-cooking, steaming, stewing, baking, roasting, low-temperature or slow baking, sous-vide, confit, smoking, drying, grilling, barbecue, roasting, frying, poaching, blanching, regeneration, sterilization or shock cooling.

Legumes, a charge of fiber and vegetable proteins

Lentils, peas, beans, soy, chickpeas, lupine, but also peanuts. Legumes that have been nicknamed superfoods. This is because they contain a large amount of the body's beneficial substances, especially fiber and plant proteins. Fiber helps cleanse the human body, lowers cholesterol and has a preventive effect against tumors. Vegetable proteins, in turn, are great as meat substitutes for vegetarians and vegans. They also contain vitamins A and B, healthy fats and minerals - iron, copper, potassium, magnesium, calcium. They have a low glycemic index and are therefore suitable for diabetics. There are many types of lentils, peas and beans to choose from. We should consume them at least twice a week.

Legume recipes

If you want to cook from legumes, it is important to soak them in water for at least 5-12 hours or preferably overnight before preparation. This dissolves vegetable sugars, which cause bloating. Germination (for example mung beans) can also be an alternative preparation. The most famous Czech recipe is sour lentils, pea porridge and various legume soups. However, they can also be used as separate side dishes or as a supplement to sauces, meat and vegetable garnishes. A popular treatment is spreads, especially humus. Legumes are widely consumed by Mediterranean countries, which can boast a high life expectancy and a lower incidence of diabetes and heart disease. Lentils predominate in Indian, Nepalese and Pakistani cuisine. In contrast, in Latin America, people prefer beans (remember Mexican beans), and chickpeas are popular in the Middle East.