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Author Question: Why should acid (tomato-based products, lemon juice) not be added to legumes until they are well ... (Read 151 times)

Mimi

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on: Aug 19, 2018
Why should acid (tomato-based products, lemon juice) not be added to legumes until they are well cooked?

Question 2

Why should legumes not be prepared using hard water?


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abro1885

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Acids inhibit the softening of pectic compounds and should be added at the end of the cooking period.

Answer to Question 2

Hard water inhibits the softening of pectic compounds.


Mimi

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

vickybb89

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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