kay wrote in news:kay.b2ada96
@gardenbanter.co.uk:



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.





I have learned to accept gardenbanter now. I don't like it at all, but
there isn't a thing any of us can do about it.
Anyway, kay, thankyou for the welcome info.

Baz