I always thought Mark Bittman's obsession with how great it is to cook your own beans all the time was fairly wacky, but apparently he is relenting:
With unusual beans(that you can't find canned anyway) or a dish like cassoulet, I certainly cook my own... but I've never honestly noticed a difference in a strongly flavored dish like black bean soup or chili. Actually that's not true, I have noticed a difference... when I cook my own I invariably jump the gun and end up with undercooked crunchy beans.
Canned beans are beans someone else cooked and then canned, and canning is an inoffensive preserving process that’s certainly no good for things you want undercooked or crisp-tender, but is fine for things you don’t mind mushy. I’m not saying I’m giving up on dried beans, but I’m going to think a little more often about canned beans from now on.
With unusual beans(that you can't find canned anyway) or a dish like cassoulet, I certainly cook my own... but I've never honestly noticed a difference in a strongly flavored dish like black bean soup or chili. Actually that's not true, I have noticed a difference... when I cook my own I invariably jump the gun and end up with undercooked crunchy beans.
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