Hi All

Did a Google and didn't get much, but does anyone know if chick peas take on "Infused oils" whilst boiling or am I best to drain and add whilst cooling?

Best

Jon

Any oil in boiling water will sit on the top, so doubt you would get much if any in the bait. Unless you have more oil than water, in which case you are frying and it will get pretty lively!

In reply to Post #2
Hi Tom

I know oil will rise while boiling, but I'm unsure on the infused bit whist boiling and cooling.
I'm using a pressure cooker to try and get what I'm after

Best
Jon

In reply to Post #1
I`'ve used chick peas a lot over the years....I would think your best bet is to drain them when cooked and add whatever you want whilst they are still hot and let it soak in as
they cool down. I do this with sweet corn goo and they take it on really well. Many years ago I would cook them in milk with a good slug of brandy and some sugar...they were killer!!!

In reply to Post #4
I add my smell after cooking when they have started to cool down. Then I bag up batches and leave some liquid in when I freeze them. I use two plastic bags at a time when freezing.

In reply to Post #4
Carpchef, interesting combo. Milk and brandy. Did you prepare them normally otherwise, soak and boil ?

In reply to Post #6
Yes, soaked in the milk and brandy with some castor sugar overnight. During boiling the milk would form a bit of a scum on top but that never worried me. I used a brandy flavour rather than the real deal though. Then left to cool in the remaining liquid. This was in the late 1980`s........caught me loads of fish

In reply to Post #1
Cooking in tomato soup was a killer back in the day

In reply to Post #8
Yes, my understanding was that it was Rod H initially trying to emulate the humble baked bean by cooking haricots in Tom soup back in the Redmire days. I first used chicks in about 1977 with vanilla flavour and red food colouring from my mum's cupboard. Two on a size six au lion d`or on a little link leger caught me a few, but I had untold quick bleeps followed by a fish bow waving off the spot.......oh for a hair rig back then!!!!

In reply to Post #1
Hi All

Tried 3 different methods of cooking, but they deff don't take on Infused oils.
No idea why people are bringing up the tomato soup method, never worked....
Managed to get hold of some salted caramel extract, tastes great, I'll see what happens tomorrow

Best

Jon

In reply to Post #10
tbh.......I don't even know what an infused oil is anyway! Just boil `em with a bit of sugar and use them! Simples!

If I wanted to flavour chick peas I would always add around 5ml flavour per kilo to the water I soaked them in with a teaspoon of cochineal red or blue food colouring.

Flavours I found to work best were bunspice and aniseed, sherry, rum and liquorice.
Only the bunspice and aniseed was a bait flavour the rest were standard kitchen flavours.

I didn't try adding any other oils to them, but all the above worked.

I used to use chick peas on a club water that had a boilie ban, then would use the remainer as bulk feed on my other travels.
Put 5kg of chicks into a bucket. Add a couple of table spoons of curry powder and garlic powder to a cup full of hot water to get all the powders dissolved, then pour over the chick peas and top up with warm water (double the depth of water to allow for expansion as they swell up) and stir.
Soak for 12 hours and the peas will have doubled in volume. I have had the odd bucket overspill so be warned.
A short boil for maybe 10 minutes and they will be done, dont overboil as they will turn to mush.
Bear in mind they will continue to cook if left in the warm water so better to slightly undercook, then add some cold water to stop the cooking process. You may need to drain and refill with more cold water as the peas retain alot of heat as even if you change the water it will soon warm up a bit.
You can remove half a pint on peas a bit early to ensure you have some harder ones for the hair rig so they dont go too soft.
I prefer the freebies to still be a bit hard so when you squeeze them the dont quite go to mush but will still have a bit of 'bite'

In reply to Post #13
I definitely didn't use curry flavoured chick peas back in the 70's and early 80's and even if I did (which I didn't) I definitly didn't catch quite a few carp on them.

In reply to Post #14
Hi enut

I can't use curry flavour, mainly because we both know it doesn't work
And also because the salt water fish like it for some reason.
Had a nice 13lb wild common on my salted caramel peas, I'm now soaking up some peach melba extract ones.
It's just really hard to find extract flavours down here that aren't oil infused

Best

Jon