Cooking Beans With Or Without Salt Recipe


Ingredients

1 none


Directions

Michele is right on target about salt making most beans tough. Keep
in mind that the reverse is true - if you are trying to keep the more
tender beans from disintegrating, add salt to the cooking water. I
always cook dried lima beans in salted water. Several veg. cookbooks
have excellent tips on handling beans and dealing with problems -
Laurel's Kitchen and Lorna Sass' Cooking in an Ecological Kitchen (or
maybe From an Ecological Kitchen, I can't remember) come to mind
immediately.

Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume
11 Issue 8], Oct. 8, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.


Servings: 1 servings

 

 

Cooking Beans With Or Without Salt Recipe brought to you by Recipe Ideas


Categories: Bean; Vegetable


The History of Recipes

It is quite feasible to follow the history of transcribed cooking instructions back into distant history, in fact as far as the early Egyptians, and maybe even further. However, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.

Interestingly, the most ancient recipe discovered, according to academics are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated.

Moving on, we have two books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that we all know today, but instead recipes for the types of food cooked for the rich and wealthy people of that time.

Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new herbs and spices caused an explosion in cookery books, the majority of which are now in private libraries.

During the next few hundred years, the wealthy families of Europe strove to lay on the most exotic banquets, and consequentially chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording popular recipes of the day.

By the time we get to the twentieth century, recipe books were starting to become popular due to better eduction, leisure time and having more disposable income.

Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books.

Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on sites such as this.

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