bean myths
Myths about using salt when cooking beans: http://cooking.stackexchange.com/questions/49436/can-should-i-use-baking-soda-when-cooking-beans In his book On Food and Cooking, Harold McGee writes regarding beans and legumes: Plain salt at a concentration around 1% (10 g/L, or 2 teaspoons/qt) speeds cooking greatly, apparently because the sodium displaces magnesium from the cell-wall pectins and so makes them more easily dissolved. Baking soda […]