Timeline for Cooking white (cannellini) beans: What went wrong?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 9, 2013 at 13:23 | comment | added | SAJ14SAJ | The size of beans is such that this is just not a factor. They are less than a cm thick. If they were meat, they would rest in about 20 seconds. And beans don't have the structure or composition of meat. | |
| Sep 9, 2013 at 13:22 | comment | added | Dave | I've understood that it is basically the equivalent to letting meat "rest". What happens is that if you continue to blast the outside with heat, it falls apart, but the inside will only get so done. When it's standing afterward, the gentler carry over cooking occurs and allows the outside to cool while the residual heat still works on the inside. My understanding, could be erroneous. Enjoy! | |
| Sep 6, 2013 at 21:29 | comment | added | SAJ14SAJ | I have never heard of a standing period for beans... what is the purpose of this? | |
| Sep 6, 2013 at 4:19 | review | First posts | |||
| Sep 6, 2013 at 4:45 | |||||
| Sep 6, 2013 at 4:00 | history | answered | Dave | CC BY-SA 3.0 |