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Old 09-26-2006, 07:15 PM   #31
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Quote:
Originally Posted by vagriller
What do you folks think about my salt water theory?
I don't know about canned beans, but I do know that the opposite is true when cooking dried beans. You should always wait until the beans are tender before adding salt because salt can actually prevent the beans from becoming tender.
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Old 09-26-2006, 07:34 PM   #32
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I like using canned personaly, just too easy to pop that can, and really helps reduce the chilli to stomach time.

As far as the salt theroy, I wouldn't.
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Old 09-26-2006, 07:36 PM   #33
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Originally Posted by TATTRAT
I like using canned personaly, just too easy to pop that can, and really helps reduce the chilli to stomach time.

As far as the salt theroy, I wouldn't.
Yeah, for chili I do like canned. But when you is workin' a ham bone what's the rush?
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Old 09-26-2006, 07:52 PM   #34
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The more you eat beans the better your body will become at dealing with these issues.

You mean to tell me that that old schoolyard rhyme is bogus?
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Old 09-26-2006, 08:04 PM   #35
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Quote:
Originally Posted by suzyQ3
You should always wait until the beans are tender before adding salt because salt can actually prevent the beans from becoming tender.

"To salt or not to salt? Beans need salt for flavor, but many venerable cooks say to hold off on adding it until late in cooking because salt toughens the skins. Shirley O. Corriher, author of "CookWise: The Hows and Whys of Successful Cooking," says when you add salt makes no difference -- unless you start with really old beans, which salt can actually help tenderize.
"What people don't realize is, the reason their beans aren't getting soft after two hours is they're old beans. So they need to try to find as fresh a dried bean as they can."
We say, better to start with fresh beans and salt them as you please. Italian cooking guru Marcella Hazan agrees: She spent a lifetime following the established wait-to-salt notion, but now she salts even the beans' soaking water, saying that it has no ill effect on the skins, and improves their taste. If you're a "late salter," note this tip: Taste the cooking water to adjust seasoning, not the beans, which may take a while to absorb it. "
http://www.loghouseplants.com/Oregonian_magic_beans.htm


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Not only does Corriher recommend salting during cooking (she also likes to add bay leaves, thyme, ham hocks or salt pork, as many a Southerner will), she says adding salt to the soaking water can help soften recalcitrant beans, those that are old or have been stored improperly. They are the beans that never seem to soften, even after cooking them all day."
The Bean Truth- Chicago Times







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Old 09-26-2006, 08:18 PM   #36
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Quote:
Originally Posted by Seven S

"To salt or not to salt? Beans need salt for flavor, but many venerable cooks say to hold off on adding it until late in cooking because salt toughens the skins. Shirley O. Corriher, author of "CookWise: The Hows and Whys of Successful Cooking," says when you add salt makes no difference -- unless you start with really old beans, which salt can actually help tenderize.
"What people don't realize is, the reason their beans aren't getting soft after two hours is they're old beans. So they need to try to find as fresh a dried bean as they can."
We say, better to start with fresh beans and salt them as you please. Italian cooking guru Marcella Hazan agrees: She spent a lifetime following the established wait-to-salt notion, but now she salts even the beans' soaking water, saying that it has no ill effect on the skins, and improves their taste. If you're a "late salter," note this tip: Taste the cooking water to adjust seasoning, not the beans, which may take a while to absorb it. "
http://www.loghouseplants.com/Oregonian_magic_beans.htm


-----------------------------------------------------------------------------------------------

"
Not only does Corriher recommend salting during cooking (she also likes to add bay leaves, thyme, ham hocks or salt pork, as many a Southerner will), she says adding salt to the soaking water can help soften recalcitrant beans, those that are old or have been stored improperly. They are the beans that never seem to soften, even after cooking them all day."
The Bean Truth- Chicago Times

Thanks for that info. It sems to be one of those interminable food debates. Here's one interesting compromise.
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Old 09-26-2006, 09:28 PM   #37
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Quote:
Originally Posted by vagriller
Something occured to me about the issue of hard beans. Maybe the salt added to canned beans allows them to absorb more water, much like when you brine chicken. Thoughts?
I've read loads of stuff about beans, how to soak, how to cook, how to condiment, etc. etc.

I'd always added salt and all the spices at the start of the cooking.
then one day I read a post which said " DONT SALT YOUR BEANS!!
( until they've cooked).

So like some pathetic groupie, I slaveishly followed the advice.

Thing is, it worked - at least for me. Lentils do not seem to be affected, but red beans, chick peas, black-eyed peas, navy beans, pigeon peas, you name 'em - seem to cook better and softer when you add the salt AFTER they're cooked.

Tinned beans? I always keep a few cans handy, just in case; but I prefer to cook my own . Over here, a can ( 250gms after draining) costs a dollar. 250 gms dried beans produces about 5 times that amount... and costs $0.50.
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Old 09-26-2006, 09:41 PM   #38
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I often cook rice with my beans, and I add the salt for the last 45 minutes, when I add the brown rice. It always works out extremely well and tastes great!
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Old 09-26-2006, 09:42 PM   #39
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Steve:

Thanks for the technical support. Hopefully, another cooking myth put to rest.
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Old 09-26-2006, 09:50 PM   #40
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I've never salted my soaking water but now I'm going to try that. I made pasta fagioli on Sunday and seasoned the cooking water liberally with salt and spices/herbs.
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