You know those things cookbooks tell you, then you find out, after many years of believing a certain thing, that it's not actually true?
I love hummus, but the few times I tried to make it using dried beans, it tasted completely bland because the Cookbook Voice of Doom always chimed in saying "Always salt legumes AFTER cooking, NOT before, otherwise they go hard."
Well I thought I'd experiment and put salt in the cooking water (I used a pressure cooker), and noticed no difference whatsoever. Well, apart from one... my chickpeas actually had some taste to them
That's that myth busted.
Anyone else?
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