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
Written cooking instructions as an idea can be tracked back into antiquity, in truth as far back into history as the Egyptians, and possibly even further. In practice though, generally, these old records were just basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient cooks made use of many aromatic flavours, including some familiar names like bay, mint and dill. Later, there were a couple of recipe books dating from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are not about the curry that is served today, but rather recipes for the types of food on the menus of the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new spices and herbs prompted a torrent in manuscripts on food, the majority of which still exist in private libraries. For the decades that followed, the rich and powerful families of the West competed to serve up the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery books were highly popular due to more people being able to read, people having more free time and having more disposable income. The arrival of television gave us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Cooking Beans With Or Without Salt recipe.
