G
Guest
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I know epazote- I will use it. Didn't know it had that benefit lol
Review: No-beer 2 lbs of pinto beans in my new 8-qt Instant Pot
- Thread starter anna_x
- Start date
I'm not "es-chewing"!
I'm chewing, beans!! LOL!!
Anyway, Paul, I'm not eschewing anything, I can provide you and Charley with links supporting my "side" as well... that's neither here nor there -
At no point did I say there was right or wrong, in cooking, there seldom is... in baking, well, that's another story... but beans are in the cooking section, so you salt your water, I don't salt my water, so what? It's all good!
Now, to quote someone:
Beans, beans, the magical fruit... the more you eat..... smileys/smile.gif
I'm chewing, beans!! LOL!!
Anyway, Paul, I'm not eschewing anything, I can provide you and Charley with links supporting my "side" as well... that's neither here nor there -
At no point did I say there was right or wrong, in cooking, there seldom is... in baking, well, that's another story... but beans are in the cooking section, so you salt your water, I don't salt my water, so what? It's all good!
Now, to quote someone:
Beans, beans, the magical fruit... the more you eat..... smileys/smile.gif
I'd be happy to read your links
I was just teasing and having fun. I am agnostic on the issue other than my experience. I do find the religious zeal surprising and entertaining. Also I think adding salt and washing the beans helps with the magical aspect as well.
I was just teasing and having fun. I am agnostic on the issue other than my experience. I do find the religious zeal surprising and entertaining. Also I think adding salt and washing the beans helps with the magical aspect as well.
Epazote
It breaks down proteins, so it helps with... digestion smileys/smile.gif
https://honest-food.net/epazote-salsa-recipe/
It breaks down proteins, so it helps with... digestion smileys/smile.gif
https://honest-food.net/epazote-salsa-recipe/
Cook's Illustrated also has a post about brining the beans before cooking, but as you
pointed out above, even a soak for beans isn't necessary--it will just take longer to cook. I usually do the "one hour" soak==cover the beans with water, bring to a boil and turn off and let sit for an hour.
One post about putting soda in the water says, yes, it makes them cook faster but also may soften the hull so much that the bean bursts while cooking.
I sort of wonder if those many years ago that we all thought it was the salt that was "toughening" the beans it really was that the beans were just not as freshly dried (old) as they are now with the larger use and turnover. Just a thought.
Here's some other thoughts about salting. ;o)
pointed out above, even a soak for beans isn't necessary--it will just take longer to cook. I usually do the "one hour" soak==cover the beans with water, bring to a boil and turn off and let sit for an hour.
One post about putting soda in the water says, yes, it makes them cook faster but also may soften the hull so much that the bean bursts while cooking.
I sort of wonder if those many years ago that we all thought it was the salt that was "toughening" the beans it really was that the beans were just not as freshly dried (old) as they are now with the larger use and turnover. Just a thought.
Here's some other thoughts about salting. ;o)
janet-in-nc
Well-known member
IMHO honey baked ham bones are too sweet for savory soups. I don't have
experience with their hocks but have spoiled a pea soup with one of their ham bones.
experience with their hocks but have spoiled a pea soup with one of their ham bones.
I started using the Amer. Test Kitchen of brining beans before cooking. . .
It works well and the beans seem to stay more whole while cooking. The skins are tender. I rinse the beas well before using in my recipe and find I need no extra salt as the beans are pre-seasoned.
It works well and the beans seem to stay more whole while cooking. The skins are tender. I rinse the beas well before using in my recipe and find I need no extra salt as the beans are pre-seasoned.
Michael said the same thing. I hadn't realized it because I've never baked a ham but wanted
to make my mom's "ham bone and beans" soup/stew. So I bought bones from Honey Ham and thought it was a great thing.
He was right. It added too much sweetness to a dish that revels in its sauerkraut-ness.
to make my mom's "ham bone and beans" soup/stew. So I bought bones from Honey Ham and thought it was a great thing.
He was right. It added too much sweetness to a dish that revels in its sauerkraut-ness.
I am referring to the bone which I guess is a "hock". I've done it a couple of times with
bones from their hams and haven't found it to be sweet, at least in a huge pot of beans in the PC. The glaze is all gone on the bones I got so it was just a smoked ham bone I guess, for what I did.
They ain't cheap either. Mine was from an event and they gave me the bone.Your mileage may differ, I guess. :LOL
bones from their hams and haven't found it to be sweet, at least in a huge pot of beans in the PC. The glaze is all gone on the bones I got so it was just a smoked ham bone I guess, for what I did.
They ain't cheap either. Mine was from an event and they gave me the bone.Your mileage may differ, I guess. :LOL