CONCEPT 28: DON'T SOAK BEANS - BRINE 'EM

Question 1

Properly cooked beans should be what?

Answer 1

Bean should be creamy with soft skins.

Question 2

Two problems people encounter with beans.

Answer 2

Skins are tough after hours of cooking; beans have exploded into a starchy mass.

Question 3

What is foodstuff?

Answer 3

A substance with food value; especially : a specific nutrient (as a fat or protein).

Question 4

Why are beans important foodstuffs?

Answer 4

They are high in protein and fiber, inexpensive, and shel-stable for years.

Question 5

What are legumes?

Answer 5

Embryonic plants surrounded by hard seed coats.

Question 6

The seed coats of legumes are made of mostly what?

Answer 6

Mostly carbohydrates and contains of significant amount of fiber.

Question 7

The seed of a legume itself is rich in what?

Answer 7

Protein and starch.

Question 8

Beans are best soaked overnight and what? Why?

Answer 8

Gently simmering allows beans to absorb water gradually and keeps them from exploding.

Question 9

When cooking beans, what does rushing the process accomplish?

Answer 9

Starches swell unevenly and the skins burst; this makes beans sticky and gummy.

Question 10

What’s a smart way to cook most bean recipes? Explain.

Answer 10

Cooking in an oven; heat is more evenly distributed than a stovetop–many stovetops run to hot, even on low.

Question 11

Because soaking beans overnight starts the hydration process, how much faster will they cook? Does this change the texture?

Answer 11

Up to 45 minutes faster and, more importantly, they seem to absorb water more evenly so the end result is a creamier texture.

Question 12

Even with an overnight soak, what could offset the beans creamy texture?

Answer 12

A tough skin.

Question 13

How do you stop beans from having tough skin?

Answer 13

Soaking beans in salted water.

Question 14

How does salt effect bean skin?

Answer 14

As beans soak, the sodium ions replace calcium and magnesium ions in the skins. Because they form links between pectin molecules, they are responsible for creating strong cells that are tightly bound. Sodium ions weaken this link and create a softer texture.

Question 15

Do sodium ions filter partially or all the way into a bean?

Answer 15

Only part way; they will affect the skin only.

Question 16

Does getting the skins to soften reduce the number of beans that explode during cooking?

Answer 16

Yes, and this is the key to cooking them up creamy rather than starchy.

Question 17

TEST KITCHEN: BRINED BEANS COOKED IN SALTED AND UNSALTED WATER, BEANS NOT BRINED AND COOKED IN SALTED AND UNSALTED WATER.

Answer 17

Bean the were brined and cooked in salted water were clear winners; brined and unsalted were largely intact with a few that burst. Many burst that weren’t brined and cooked in salt water; every single bean for the last sample didn’t remain intact.

Question 18

Would cooking bean with a salty ingredient be just as effective?

Answer 18

Yes, using pancetta, parmesan, chicken broth or some combo is also pragmatic.

Question 19

Does hard water = hard beans?

Answer 19

Yes, try to avoid cooking in hard water because bean will come out with tougher skins.

Question 20

Why does hard water affect beans?

Answer 20

Two minerals in tap water, calcium and magnesium, are enemies of beans. When given the chance, they will reinforce the already strong pectin bonds.

Question 21

If you only have hard water, will salt still be effective?

Answer 21

Yes

Question 22

If pressed for time, what’s a quick way to “soak” beans?

Answer 22

Combine salt, water and beans in a Dutch oven and bring to boil over high heat. Remove from stove, cover, and let stand for one hour.

Question 23

What does cooking beans in a broth add?

Answer 23

Richness and flavor.

Question 24

Oven temp used to cook beans.

Answer 24

250ºF

Question 25

Amount of salt per cup of beans.

Answer 25

1 1/2 TBSP

Question 26

Besides hydration, cooking time of beans depends on what?

Answer 26

Age and variety.

Question 27

What happens to kale if added too early in bean cooking process?

Answer 27

It becomes limp and gray.

Question 28

Why shouldn’t you add tomatoes in early cooking of beans?

Answer 28

Their acidity causes pectin in beans to be less soluble, strengthening the cell walls, preventing beans from softening.

Question 29

When soaking, how much water for a cup of beans?

Answer 29

2 quarts

Question 30

Beans: Though their coats look smooth and unbroken, starches are continually released into water through a section of their seed coat called what?

Answer 30

The hilum.

Question 31

When bean starches absorb water and burst, what molecule do they release?

Answer 31

Amylose

Question 32

To keep vegetables vibrant, how should you cook them with beans?

Answer 32

Sauté, pull out, and add again later.

Question 33

Besides fresh and canned tomatoes, what can provide big vegetable flavor?

Answer 33

V8 provides and arsenal of vegetal flavor.

Question 34

What is a sofrito?

Answer 34

Traditional combination of garlic, bell pepper and onion.

Question 35

How do you add flavor to beans?

Answer 35

Adding ingredients to infuse flavor while they cook.

Question 36

Common problem with rice.

Answer 36

Undercooked top and scorched bottom.

Question 37

What prevents individual rice grains from clumping and becoming sticky?

Answer 37

Rinsing them before cooking.

Question 38

After being drained, brined lentils can be refrigerated for how long?

Answer 38

2 days before cooking.

Question 39

Do most recipes soak lentils?

Answer 39

No, but it helps.

Question 40

Do lentils need to be soaked as long as beans? Explain.

Answer 40

No, given their smaller size (as opposed to beans), you don’t need to brine overnight.

Question 41

How long should you soak lentils? What does adding warm water do?

Answer 41

1 hour using salt and 110ºF H2O; heat speeds up chemical reactions.