New answers tagged beans
I haven't soaked beans for five years with great results. I have eliminated the gas. I've been sticking a pinhole in each bean prior to cooking. Works well, I don't notice any fragrance.
Braises are, by their very natures, cooked to well done. They achieve an internal temperature well above 165 F which will make every meat well done. Please see: Why would a pressure cooker shorten a braise time? for a detailed discussion on how the collagen to gelatin conversion takes place over time, and is made faster in pressure cookers. The fact ...
Top 50 recent answers are included