Bean Science From how to cook them better and more efficiently to the issue of farting, aka flatulence, to pectins and lectins, beans are a popular conversation piece. In part one of Bean Science, I will focus on cooking beans and the science behind the methods. Next time, we’ll dig even deeper, and I’ll answer some of the most common and popular questions I’ve received. (If you’ve got more questions, leave them in the comments below, and I will share their answers in part two). I’m also going to address some of the common myths surrounding beans. Now let’s first take a closer look at the bean and how to cook it. To continue reading this article, please visit my newsletter, The Flavor Files. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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