tag:blogger.com,1999:blog-18071407.post253306306538898736..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: La fin des haricots — match nulKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-18071407.post-33891351294803526402017-09-05T05:07:12.437+02:002017-09-05T05:07:12.437+02:00At least those particular pink beans cooked up ten...At least those particular pink beans cooked up tender. But I think every bag or box of dried beans is different. The growing conditions were different for each batch and you never know how old the beans are. Next time I want to eat beans, I'll choose some I've had trouble with before and cook them in bottled water to see if it makes a difference.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24703338285874638862017-09-04T18:38:39.731+02:002017-09-04T18:38:39.731+02:00Yes thanks for the heads regarding salt and rice a...Yes thanks for the heads regarding salt and rice as well. I'll tell Danny...he makes it all the time.Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22930745685363253232017-09-04T18:29:06.305+02:002017-09-04T18:29:06.305+02:00So, the result is that you know that, as long as y...So, the result is that you know that, as long as you don't use your tap water, your beans will cook up nicely, without having a tough skin?<br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38269831087795556422017-09-04T15:16:09.671+02:002017-09-04T15:16:09.671+02:00Great advice about not adding salt to the coking w...Great advice about not adding salt to the coking water for rice and potatoes. I'll remember that, thanks.BettyAnnhttps://www.blogger.com/profile/16515411225404016249noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80618225026027568992017-09-04T08:39:14.018+02:002017-09-04T08:39:14.018+02:00Look at this page of information about fermenting ...Look at this page of <a href="https://www.culturesforhealth.com/learn/natural-fermentation/fermenting-beans-and-legumes/" rel="nofollow">information about fermenting beans</a>.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67790725804303549872017-09-04T08:26:16.767+02:002017-09-04T08:26:16.767+02:00The conventional wisdom is that salt in the cookin...The conventional wisdom is that salt in the cooking water will harden the beans' skin. Vinegar, tomato, or anything acidic supposedly has the same effect. So I don't salt the beans until the skins have softened.<br /><br />I've also learned, by the way, that salt in the water you cook rice or potatoes in is not a good idea. My rice is much better now that I don't salt it until after it's cooked, and my potatoes don't split and fall apart. If fact, I mostly cook potatoes in the steamer these days.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-28972425726752113642017-09-04T08:22:37.775+02:002017-09-04T08:22:37.775+02:00One thing I've read is that dried beans might ...One thing I've read is that dried beans might start fermenting if you let them soak too long.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24160344961935079032017-09-04T07:27:06.645+02:002017-09-04T07:27:06.645+02:00Why does the salt make a big difference? Maybe a d...Why does the salt make a big difference? Maybe a dumb question....i don't know...<br /><br />I love Boston baked beans, though. One can never have too many lardons in a dish. ;-)Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-66889931221415873892017-09-04T07:14:07.467+02:002017-09-04T07:14:07.467+02:00Because of my aching back, I didn't pursue my ...Because of my aching back, I didn't pursue my own experiment. The beans are still soaking in the refrigerator!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com