Comments on: cool beans http://www.foodonthebrain.net/2009/11/02/cool-beans/ Is it wrong when all your conversations end up about food? Thu, 09 Feb 2012 22:13:10 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jessamyn http://www.foodonthebrain.net/2009/11/02/cool-beans/comment-page-1/#comment-655 Jessamyn Tue, 03 Nov 2009 01:59:43 +0000 http://www.foodonthebrain.net/?p=2546#comment-655 ...the more you eat... …the more you eat…

]]> By: in2wine http://www.foodonthebrain.net/2009/11/02/cool-beans/comment-page-1/#comment-654 in2wine Tue, 03 Nov 2009 01:35:24 +0000 http://www.foodonthebrain.net/?p=2546#comment-654 This looks like one that even I can attack and accomplish! What's that little poem..beans, beans the musical fruit..... This looks like one that even I can attack and accomplish! What’s that little poem..beans, beans the musical fruit…..

]]> By: Jessamyn http://www.foodonthebrain.net/2009/11/02/cool-beans/comment-page-1/#comment-653 Jessamyn Mon, 02 Nov 2009 20:45:40 +0000 http://www.foodonthebrain.net/?p=2546#comment-653 That's called "spin." That’s called “spin.”

]]> By: Jessamyn http://www.foodonthebrain.net/2009/11/02/cool-beans/comment-page-1/#comment-652 Jessamyn Mon, 02 Nov 2009 20:45:18 +0000 http://www.foodonthebrain.net/?p=2546#comment-652 Hey Jenny! You too, huh? I think the end of the month will definitely require a drink. Let's do it! Hey Jenny! You too, huh? I think the end of the month will definitely require a drink. Let’s do it!

]]> By: Jenny http://www.foodonthebrain.net/2009/11/02/cool-beans/comment-page-1/#comment-651 Jenny Mon, 02 Nov 2009 19:07:01 +0000 http://www.foodonthebrain.net/?p=2546#comment-651 Jessamyn, Your site looks great! I've been following you on Twitter for a while, but hadn't visited your site until I saw it on the blogroll for NaBloPoMo! I'm so glad there's another local doing this - we'll have to get together and drink when the whole month is up! BTW, your photos are *gorgeous* Jessamyn,
Your site looks great! I’ve been following you on Twitter for a while, but hadn’t visited your site until I saw it on the blogroll for NaBloPoMo! I’m so glad there’s another local doing this – we’ll have to get together and drink when the whole month is up!

BTW, your photos are *gorgeous*

]]> By: JLN http://www.foodonthebrain.net/2009/11/02/cool-beans/comment-page-1/#comment-650 JLN Mon, 02 Nov 2009 18:40:36 +0000 http://www.foodonthebrain.net/?p=2546#comment-650 "Cupboard-aged" beans? Is that what we were doing, cupboard-aging the beans? And here I thought we were just forgetting to use them. Silly me. “Cupboard-aged” beans? Is that what we were doing, cupboard-aging the beans? And here I thought we were just forgetting to use them. Silly me.

]]> By: Jessamyn http://www.foodonthebrain.net/2009/11/02/cool-beans/comment-page-1/#comment-649 Jessamyn Mon, 02 Nov 2009 17:17:05 +0000 http://www.foodonthebrain.net/?p=2546#comment-649 I believe the explanation is that salt in bean cooking water keeps the starch granules from swelling and bursting, creating a gritty/mealy bean. But if you add salt to the cold soaking water, it has the effect of softening the skins without penetrating the beans themselves. Then you cook the beans without added salt. Odd, but it seems to work. The technique is explained in the recipe for "Tuscan bean stew" in issue 91. I believe the explanation is that salt in bean cooking water keeps the starch granules from swelling and bursting, creating a gritty/mealy bean. But if you add salt to the cold soaking water, it has the effect of softening the skins without penetrating the beans themselves. Then you cook the beans without added salt. Odd, but it seems to work. The technique is explained in the recipe for “Tuscan bean stew” in issue 91.

]]> By: Talley Lambert http://www.foodonthebrain.net/2009/11/02/cool-beans/comment-page-1/#comment-648 Talley Lambert Mon, 02 Nov 2009 16:26:49 +0000 http://www.foodonthebrain.net/?p=2546#comment-648 yummy! love the simple picture of the Calypso bean. Regarding soaking the beans in brine. That's intriguing. I've always thought (and found) that adding salt to the bean-cooking water would inhibit the softening of the beans, leaving you with tough beans. I would have thought that a brine would function similarly; nonetheless, I'd never question the findings of cooks illustrated. Do they give any hint as to why the brine works? yummy! love the simple picture of the Calypso bean.

Regarding soaking the beans in brine. That’s intriguing. I’ve always thought (and found) that adding salt to the bean-cooking water would inhibit the softening of the beans, leaving you with tough beans. I would have thought that a brine would function similarly; nonetheless, I’d never question the findings of cooks illustrated. Do they give any hint as to why the brine works?

]]>