by Professor » Thu May 22, 2014 11:43 am
Here's a tip about beans. Conventional wisdom says to soak dried beans before cooking. But, I've found (and some newer chefs are doing this) that simply rinsing and sorting them, then cooking them from the dried state, yields a richer, more substantial bean. I made some chili recently where I did this. Instead of the beans tasting like chili, you'd get this chili taste, and then you'd bite a bean and you could actually taste the bean.