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<table>
 
<tr><th>Stage<th>Temperature in [[Fahrenheit|°F]]<th>Temperature in [[Celsius|°C]]<th>Sugar concentration<th></tr>
<TABLE CELLSPACING=1 CELLPADDING=1 COLS=5 BORDER=0>
<tr><td>thread<td>230-233°F<td>110-111°C<td>80%<td>Syrup will form a loose thin thread. Used for [[sugar]] syrups.</tr>
<tr><td>soft ball (e.g., [[fudge]])<td>234-240°F<td>112-115°C<td>85%<td>Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for [[Caramel|caramels]], [[fudge]], [[praline|pralines]], [[Icing|fondant]], and [[Icing|butter creams]]</tr>
<TR valign="top" align="center" style="background: #e2e2e2; color:#070707">
<tr><td>firm ball<td>244-248°F<td>118-120°C<td>87%<td>Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for [[Caramel|caramels]], [[Icing|butter creams]], [[nougat]], [[marshmallows]], [[Meringues|Italian meringue]]s, gummies, and [[toffee]]s</tr>
 
<tr><td>hard ball<td>250-266°F<td>121-130°C<td>92%<td>Syrup will form a hard, sticky ball that holds its shape. Used for [[Caramel|caramels]], [[nougat]], divinity and [[toffee|toffees]]</tr>
<TD WIDTH=173 HEIGHT=18 ALIGN=LEFT><strong>BEAN VARIETY</strong></TD>
<tr><td>soft crack<td>270-290°F<td>132-143°C<td>95%<td>Syrup will form strands that are firm yet pliable. Used for [[butterscotch]], firm [[nougat]], and taffy</tr>
 
<tr><td>hard crack (e.g., [[toffee]])<td>295-310°F<td>146-154°C<td>99%<td>Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, [[toffee|toffees]], glazed fruit, hard [[confectionery|sweets]], pulled poured and spun [[sugar]]</tr>
<TD WIDTH=173 ALIGN=CENTER><strong>COLD WATER SOAK TIME<BR />''minimum period''</strong></TD>
<tr><td>clear liquid<td>320°F<td>160°C<td>100%<td></tr>
 
<tr><td>brown liquid ([[caramel]])<td>338°F<td>170°C<td>100%<td>Syrup will become transparent and will change colour, ranging from light golden brown to dark amber. Used for pralines, brittles, [[caramel]]-coated moulds, and nougatine</tr>
<TD WIDTH=173 ALIGN=CENTER><strong>PRESSURE COOKING TIME</strong></TD>
<tr><td>burnt sugar<td>350°F<td>177°C<td>100%<td></tr>
 
</table>
<TD WIDTH=173 ALIGN=CENTER><strong>[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|COOKING PRESSURE]]<br />High = 15 psi<br />Medium = 10 psi<br />Low = 5 psi</strong></TD>
 
<TD WIDTH=218 ALIGN=CENTER><strong>[[De-pressurising a pressure cooker|PRESSURE RELEASE METHOD]]</strong></TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=18 ALIGN=LEFT>[[Azuki (red) beans]]</TD>
 
<TD ALIGN=CENTER>None</TD>
 
<TD ALIGN=CENTER>8 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Black beans]] </TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>12 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Urad beans|Black urad beans]] </TD>
 
<TD ALIGN=CENTER>None</TD>
 
<TD ALIGN=CENTER>7 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Black eyed peas]] </TD>
 
<TD ALIGN=CENTER>None</TD>
 
<TD ALIGN=CENTER>10 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Borlotti beans]]</TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>7 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Broad beans]] </TD>
 
<TD ALIGN=CENTER>8 hours</TD>
 
<TD ALIGN=CENTER>4 minutes</TD>
 
<TD ALIGN=CENTER>Medium</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Butter beans]] </TD>
 
<TD ALIGN=CENTER>8 hours</TD>
 
<TD ALIGN=CENTER>4 minutes</TD>
 
<TD ALIGN=CENTER>Medium</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Chickpeas]] </TD>
 
<TD ALIGN=CENTER>8 hours</TD>
 
<TD ALIGN=CENTER>25 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Faba beans]], ([[Fava beans]])</TD>
 
<TD ALIGN=CENTER>8 hours</TD>
 
<TD ALIGN=CENTER>4 minutes</TD>
 
<TD ALIGN=CENTER>Medium</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Split peas|Lentils or Split peas]]</TD>
 
<TD ALIGN=CENTER>None</TD>
 
<TD ALIGN=CENTER>7 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Lima beans]]</TD>
 
<TD ALIGN=CENTER>8 hours</TD>
 
<TD ALIGN=CENTER>4 minutes</TD>
 
<TD ALIGN=CENTER>Medium</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Mung beans|Mung beans (green)]]</TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>9 minutes</TD>
 
<TD ALIGN=CENTER>Low</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Pinto beans|Pinto or mottled beans]]</TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>12 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Kidney bean|Red kidney beans]]</TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>12 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Mung beans|Mung beans (red)]]</TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>9 minutes</TD>
 
<TD ALIGN=CENTER>Low</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Shell beans]]</TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>10 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[String beans|Snap, string or runner beans]]</TD>
 
<TD ALIGN=CENTER>None</TD>
 
<TD ALIGN=CENTER>4 minutes</TD>
 
<TD ALIGN=CENTER>Low</TD>
 
<TD ALIGN=CENTER>[[Cold water pressure release method|Cold water release]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Soya bean]]</TD>
 
<TD ALIGN=CENTER>8 hours</TD>
 
<TD ALIGN=CENTER>35 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[White bean|White or cannellini beans]]</TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>12 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffff99;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Urad bean|White urad beans]]</TD>
 
<TD ALIGN=CENTER>None</TD>
 
<TD ALIGN=CENTER>7 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
<TR style="background: #ffeeee;">
 
<TD HEIGHT=17 ALIGN=LEFT>[[Yellow beans|Yellow or Peruano beans]]</TD>
 
<TD ALIGN=CENTER>4 hours</TD>
 
<TD ALIGN=CENTER>10 minutes</TD>
 
<TD ALIGN=CENTER>High</TD>
 
<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>
 
</TR>
 
</TABLE>

Revision as of 14:00, 1 October 2024

BEAN VARIETY COLD WATER SOAK TIME
minimum period		 PRESSURE COOKING TIME COOKING PRESSURE
High = 15 psi
Medium = 10 psi
Low = 5 psi		 PRESSURE RELEASE METHOD
Azuki (red) beans None 8 minutes High Natural
Black beans 4 hours 12 minutes High Natural
Black urad beans None 7 minutes High Natural
Black eyed peas None 10 minutes High Natural
Borlotti beans 4 hours 7 minutes High Natural
Broad beans 8 hours 4 minutes Medium Natural
Butter beans 8 hours 4 minutes Medium Natural
Chickpeas 8 hours 25 minutes High Natural
Faba beans, (Fava beans) 8 hours 4 minutes Medium Natural
Lentils or Split peas None 7 minutes High Natural
Lima beans 8 hours 4 minutes Medium Natural
Mung beans (green) 4 hours 9 minutes Low Natural
Pinto or mottled beans 4 hours 12 minutes High Natural
Red kidney beans 4 hours 12 minutes High Natural
Mung beans (red) 4 hours 9 minutes Low Natural
Shell beans 4 hours 10 minutes High Natural
Snap, string or runner beans None 4 minutes Low Cold water release
Soya bean 8 hours 35 minutes High Natural
White or cannellini beans 4 hours 12 minutes High Natural
White urad beans None 7 minutes High Natural
Yellow or Peruano beans 4 hours 10 minutes High Natural
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