Quote:
Originally Posted by Baz[_3_]
Thanks, Nick
Mine won't soften no matter how long they are boiled. I don't use salt
because I read somewhere that it toughens the skins.
I didn't know beans contained toxins, so thanks for that also.
The flatulent effect never bothers me. There is not much that can get me to
my knees laughing more than a good old trumpet voluntary :-) The more that
join in the better, but touching cloth is not allowed, and could get you
disqualified :-)
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You probably won't read this since I post from gardenbanter but it may be useful to others.
Longer soaking is probably more useful than longer cooking. I usually put things to soak the night before, so they get more like 16 hours.
Bicarb of soda in the soaking water sometimes helps (a memory from younger days when I found myself having to take short cuts) but I'm not sure what it does for the nutritional value.
Papein, used as meat tenderiser, in the soaking water also helps, but I'm not convinced there's any logical reason why it should.
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