Beans: to salt or not to salt?
That is the question...and we're talking about dried beans here. When cooking beans meant to be consumed whole (baked beans, chili etc.) I was taught not to add salt or anything else until they we...
Forum Discussion
The reason for holding off on the slat until they are nearly done is all about the skins. Salt will toughen the skin on beans. If you hold off until they are close to done, 15-20 minutes left, the beans will hold together well but the skins will still be soft.
I can see a difference, it's subtle, but it's there. If you pre-boil I think you can add salt to the new water and it doesn't matter..
I can see a difference, it's subtle, but it's there. If you pre-boil I think you can add salt to the new water and it doesn't matter..
