2

I was cooking some lentils in chicken broth. When the lentils seemed almost done (they had been simmering for 30 minutes or so), on a whim, I added a fair amount of Gouda cheese. There was still plenty of broth left, the cheese barely thickened the liquid and the taste was nice. I was looking forward to the lentils being done so I could enjoy them.

It's been over an hour since I added the cheese. I've kept it at a simmer ever since but the lentils are still not done. If anything, they are tougher now than when I added the cheese.

Is there a reason cheese would have this effect? There is still plenty of liquid, I started with at least 4:1, and there is still at least a good half inch of liquid above the level of the lentils.

What's going on?

EDIT From this question: Can Calcium Chloride be Used to Prevent Lentils from Bursting? I gather that the calcium in the cheese may be the issue, but it seems that it shouldn't have that much of an effect.

Community
  • 1
Jolenealaska
  • 58,844
  • 32
  • 207
  • 325

2 Answers2

3

I have always been told that high acid-yielding foods can cause dried legumes to stay hard. I can't say that I have ever added Gouda (although it sounds delectable) but I have had dried beans stay hard when adding tomatoes too early in the cooking process. Wondering about this, I looked up Gouda and was quite surprised to find that it is a high acid-yielding food.

Could be other reasons such as legumes that are old or a hard water situation but I suspect you have already considered and eliminated those as you are very thorough. :)

Cindy
  • 18,306
  • 12
  • 54
  • 93
0

Gouda cheese, and even more so for aged Gouda, is considered acidic. Salt and acidic ingredients added too early in the cooking process prevent the pectin in the lentils from dissolving properly; this disrupts the breakdown of the cell wall which results is lentils that remain firm even after extended cooking. Most chefs add their acid ingredients and any salt only after then lentils have been cooked to the desired texture.

PNWesterner
  • 1
  • 1