I think they need to go back and test the “no salt before cooked” rule in their bean experiments … funny they omitted one of the cardinal rules of bean cooking
Am I the only one that follows the “no salt before cooked” rule for beans?
by garden_province
4 Comments
Ramo2653
I salt my beans all the time and they come out great. It’s acid that slows down the cooking time.
BystanderCandor
What do you mean? They did test it extensively, and their best results were to salt the cook AND the soak. How have your tests shown a different result?
What does this have to do with salting the water? It seems to me that salting the soaking water has more effect on bean skins than oliosaccharides. These seem to be two different issues.
4 Comments
I salt my beans all the time and they come out great. It’s acid that slows down the cooking time.
What do you mean? They did test it extensively, and their best results were to salt the cook AND the soak. How have your tests shown a different result?
https://www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad
https://www.seriouseats.com/how-to-cook-dried-beans#toc-should-you-add-salt-when-cooking-beans
Kenji tested this already: https://www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad
What does this have to do with salting the water? It seems to me that salting the soaking water has more effect on bean skins than oliosaccharides. These seem to be two different issues.