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Author Question: Compare the quality of unsoaked beans that are cooked until tender to unsoaked beans that are cooked ... (Read 232 times)

vHAUNG6011

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on: Aug 19, 2018
Compare the quality of unsoaked beans that are cooked until tender to unsoaked beans that are cooked as long as the control legumes in the basic recipe.

Question 2

What is the impact of the addition of baking soda to the final texture, appearance, and flavor of the cooked legumes?


morganmarie791

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

Ultimately, the quality of the cooked beans should be similar; however, it will take a longer time to cook the unsoaked beans when compared to the control legumes.

Answer to Question 2

The addition of baking soda creates an alkaline environment, which softens the legumes.


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vHAUNG6011

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Reply #2 on: Aug 19, 2018
Both answers were spot on, thank you once again


morganmarie791

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Reply #3 on: Aug 19, 2018
Great! Please up vote :D


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