On 5/29/2018 11:30 AM, Wayne Boatwright wrote:
> On Tue 29 May 2018 03:32:40a, songbird told us...
>
>> Terry Coombs wrote:
>> ...
>>> ÂÂ* You are wrong on every single point you mentioned ...
>> i've cooked dry beans thousands of times and they
>> come out fine. i suspect the cook doesn't know what
>> he's doing if they come out poorly that often that
>> they can be called a crapshoot.
> It's rude and a rash statement to point a finger at a cook to say
> they don't t know what they're doing if their beans come out poorly.
>
> I have always had success when cooking dried blackeyed peas, crowder
> peas and split peas. However, after countless attempts at cooking
> any other dried bean I always end up with something that is
> practically inedible.
>
> After trying many recipes and followiing many tips, any other beans
> I've tried end up with either tough skins, hard as a rock, mealy
> texture, etc. I've tried a quick-soak, pvernight soak, sometimes
> adding baking soda, long slow cooking at a bare simmer, boiling, etc,
> and I could go on and on, but still no success.
>
>> i've never have canned beans that were better than
>> fresh cooked from dry, but that is because i dislike
>> additives and off tastes that comes from many
>> containers. beans put up in glass jars at least do
>> not have as many off tastes but they still often have
>> added salt and other preservatives i don't like.
> Whether or not you like canned beans is besides the point. Evidently
> you have some technique that yields perfecct results. Why not share
> it instead of criticizing others?
>
> After all, you must be queen of the bean!
>
>
>
Â* One time I had beans turn out like you describe . I put them back on
to cook for another hour or so and they were delicious . I haven't
cooked as many beans as songbird , but I've never had an inedible result .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !