"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 09-26-2006, 09:50 PM   #41
Sous Chef
 
Join Date: Jul 2006
Posts: 605
Quote:
Originally Posted by Andy M.
Steve:

Thanks for the technical support. Hopefully, another cooking myth put to rest.
I'm not sure that "myth" is really an apt description. It seems, as even evident on this thread, that it is more a disagreement, replete with adherents to each side and middle-of-the-roaders like me.
__________________

__________________
suzyQ3 is offline   Reply With Quote
Old 09-26-2006, 09:55 PM   #42
Sous Chef
 
Join Date: Jul 2006
Posts: 605
Quote:
Originally Posted by jennyema
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.
I think the question was about when to salt the beans during cooking, not during soaking.
__________________

__________________
suzyQ3 is offline   Reply With Quote
Old 09-26-2006, 10:22 PM   #43
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I use lots of seasonings in with my beans, but not salt...
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-26-2006, 10:38 PM   #44
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,343
Steve's qouted sources are all respected food scientists or cooks who support the premise that salt does not toughen beans, regardless of when it's added to the water.

Acidic ingredients do effect the softening of beans and should only be added later in the cooking process.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-26-2006, 10:54 PM   #45
Sous Chef
 
Join Date: Jul 2006
Posts: 605
Quote:
Originally Posted by Andy M.
Steve's qouted sources are all respected food scientists or cooks who support the premise that salt does not toughen beans, regardless of when it's added to the water.

Acidic ingredients do effect the softening of beans and should only be added later in the cooking process.
I have no big problem either way, but in terms of respected sources, I would think that the one I used would also be considered "respected," as would be this and this.

My point, which is not a big one, is simply that there is disagreement here. That's all. So I don't consider one side or another a "myth."
__________________
suzyQ3 is offline   Reply With Quote
Old 09-27-2006, 10:32 AM   #46
Senior Cook
 
Join Date: Aug 2006
Posts: 298
I use both canned and dry beans. I generally prefer dry, except for chickpeas/garbanzos. But those are also more difficult to find dry. I often use black beans from a can for dips and salsas. But those I usually throw together on a whim so it makes more sense to use a canned product.

I cook beans in a pressure cooker. Faster. No need to presoak. No worries about the freshness of the bean. As long as the bean isn't withered and wrinkled, it will cook up fine in a pressure cooker. I usually add some onion and garlic and bay leaf to the pot.

Lentils I cook in a normal pot. They cook fast enough as it is.

And some Beano at the table.

thymeless
__________________
thymeless is offline   Reply With Quote
Old 09-27-2006, 11:04 AM   #47
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
But there is one large benefit of salting beans during cooking--the salt is incorporated into the bean instead of just "sitting on it or in the liquid". More depth of flavor, just as it is better to salt pasta or veggies during cooking.
__________________
Gretchen is offline   Reply With Quote
Old 09-27-2006, 04:11 PM   #48
Head Chef
 
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
I would use canned beans.
__________________

__________________

Jill and Jolie
shpj4 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.