Cooking beans can be challenging due to myths surrounding them, particularly regarding salting. Many believe salting beans will prevent them from becoming tender, which is incorrect. In reality, adding salt during the cooking process helps the beans become softer by allowing sodium to push out calcium and magnesium in the skins, making them more permeable. This change aids in even cooking, reducing internal pressure, and decreasing the chances of beans bursting. Thus, salting beans not only enhances their flavor but also improves their texture and integrity during cooking.
Salt won't harden your beans; it will actually make them more tender. Bean skins contain calcium and magnesium, which make them hard.
When cooked with salt, the sodium pushes out minerals, making the beans' skins more permeable, allowing water to reach the interior faster and more evenly.
The even cooking caused by salt means less pressure inside the beans, resulting in less likelihood of bursting.
While many believe salting beans prevents tenderness, adding salt instead helps achieve creamy, tender beans that hold their shape.
Collection
[
|
...
]