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Omelet[_7_]

In article
>,
wrote:

> On Mar 23, 3:17*pm, wrote:
> > I have lately discovered, through bitter experience :-) the truism
> > that old dried beans take longer to soften/cook than fresher ones.
> >
> > The question is: *Howzabout I soak (old, uncertain age) dried beans
> > for say, two days, or maybe even three (keeping them cool/refrigerated
> > as appropriate)? *Would this "even out" the variations in toughness
> > due to age, insuring that the cooked beans would all be evenly/
> > thoroughly cooked?
> >
> > --
> > Silvar Beitel
> > (very occasional poster)
>
> Not a good idea. After about ten hours they will start to ferment. A
> pressure cooker might be what you want for even cooking..
> Biff

They will only ferment if you don't rinse and change the water twice or
so per day. I've done it and it works fine.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.