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Old 06-19-2006, 12:19 PM   #11
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Salt=good

Acid and Hard Water=bad
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Old 06-19-2006, 01:25 PM   #12
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Smile I'm half convinced

Quote:
Originally Posted by Constance
I've heard the same thing about adding salt. Do you know anything about that, Weed?
I always use a hambone and some ham pieces in with my beans, so I don't salt them until they're cooked anyway, as you never know how much salt is going to come out of the ham.
Constance & Weed,

I've always heard the same thing about postponing the addition of salt to beans, but I've also heard that it should be added right away to flavor the whole bean. I don't recall anyone objecting to adding a ham bone, ham hock, or salt pork up front.

Quote:
Originally Posted by Goodweed of the North
...I had to experiment. The results were unmistakable. Adding salt to the beans, right from the start did not affect the bean quality, and in fact, helped flavor the beans.
For myself, In the future I think I'll add a little salt up front and correct the seasoning after the beans are almost tender.

Wasn't there an old TV show called Constance & Weed?
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Old 06-19-2006, 04:49 PM   #13
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Quote:
Originally Posted by skilletlicker
Wasn't there an old TV show called Constance & Weed?
if there wasn't, there should have been! I always enjoy the banter between these two.
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