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...
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SWMO wrote:
Once you pre soften eggs with a 3 minute boil and an hour rest, the water you discard will will make you feel it's worth it. The unappetizing foam that generally comes off of them is enough for me.
This is the only way we do it. It's also a good way to use up some onion root ends, which we throw in and later discard.
Am I missing something? What does cooking Eggs have to do with cooking Beans?
