Final answer:
Legumes and some whole grains such as barley need to be soaked in water or another liquid for 1 to 4 hours before cooking. This enhances their taste and texture, as well as makes them easier to digest. Safe handling and proper rinsing after soaking are also important for food safety.
Step-by-step explanation:
Most legumes like peas, soybeans, and various beans, and whole grains such as barley, typically need to be soaked in cold water or a flavorful liquid for quite some time before cooking, to reduce cooking time and improve digestibility. The soaking times can vary depending on the specific type of legume or grain. For example, high amylose grains like corn and wheat, as well as legumes, may benefit from a soaking period to enhance texture and flavor and to reduce anti-nutritional factors. Additionally, certain traditional practices recommend soaking foods for extended periods, which creates a smoother texture and can centralize their flavors, making them more appealing and easier to digest. It is generally suggested to soak these foods for a range of 1 to 4 hours prior to cooking, but the exact time might differ based on the legume or grain's type and size.
Foods that require careful handling, including legumes and whole grains, must be kept at safe temperatures before and after cooking. The soaking liquid used for legumes and grains should never be reused and should be discarded as it can contain anti-nutrients and microorganisms that may be harmful if ingested. Before cooking, it's also important to rinse the grains and legumes thoroughly to remove any remnants of the soaking liquid.