atom · cooking / basics
Cook dried beans properly
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Soak overnight, or quick-soak.
Eight hours in plenty of water, or boil two minutes and stand one hour.
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Drain and start with fresh water.
The soaking water carries what makes beans hard to digest.
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Simmer gently with aromatics.
Bay leaf, garlic, half an onion. Gentle, or the skins burst.
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Salt halfway through.
Early salt is fine for flavour; the old rule about toughness is a myth, but acid does slow them.
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Cook until three in a row are creamy.
Taste three beans. One soft bean is luck, three is done.
0 of 5 done
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
