My first Post so don't be too hard on me!
Sometimes, I cook beans Sous Vide depending on how many chores I have for the day.
Here is the recipe:
Beans 100% 227 g (1/2#)
Ham 50% (4 oz) of beans
Water 245% 556 g
Salt 1% of H2O weight 5.56 g
Baking Soda 0.5% of H2O weight 2.78 g
Sous Vide Temp 190 degrees F
Cook Time 5 hours
Baking Soda adds to pectin breakdown as well more Sodium plus higher pH to neutralize the acidity of the bean pH.
I want to reference:
I wanted crack free beans for the Baked Bean recipe for presentation but how does this all work? I used ion exchange for the experiment as I worked the recipe out to soften the water and the bean hull. Calcium and Magnesium each have two positive ions and sodium has one positive ion. The extra Sodium ion beats off the minerals in the bean hull.
A Chef asked Kenji at Serious Eats why I was adding Baking Soda (sodium bicarbonate)? Kenji's response was I was going after the pectin in the bean hull.
Chris
Sometimes, I cook beans Sous Vide depending on how many chores I have for the day.
Here is the recipe:
Beans 100% 227 g (1/2#)
Ham 50% (4 oz) of beans
Water 245% 556 g
Salt 1% of H2O weight 5.56 g
Baking Soda 0.5% of H2O weight 2.78 g
Sous Vide Temp 190 degrees F
Cook Time 5 hours
Baking Soda adds to pectin breakdown as well more Sodium plus higher pH to neutralize the acidity of the bean pH.
I want to reference:
I wanted crack free beans for the Baked Bean recipe for presentation but how does this all work? I used ion exchange for the experiment as I worked the recipe out to soften the water and the bean hull. Calcium and Magnesium each have two positive ions and sodium has one positive ion. The extra Sodium ion beats off the minerals in the bean hull.
A Chef asked Kenji at Serious Eats why I was adding Baking Soda (sodium bicarbonate)? Kenji's response was I was going after the pectin in the bean hull.
Chris
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