1). Soaking beans before cooking helps to remove some of those indigestible sugars that cause flatulence.
2). A large pot and cover with 2 inches of water or stock.
3). To soak beans the traditional way, cover them with water by 2 inches, add 2 tablespoons coarse kosher salt (or 1 tablespoon fine salt) per pound of beans, and let them soak for at least 4 hours or up to 12 hours. Drain them and rinse before using.
or
Place rinsed and sorted beans in a Dutch oven and add enough water to cover by at least 2 inches. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for at least 1 hour (or up to 4 hours).
Answer: 1). Soaking beans before cooking helps to remove some of those indigestible sugars that cause flatulence.
2). A large pot and cover with 2 inches of water or stock.
3). To soak beans the traditional way, cover them with water by 2 inches, add 2 tablespoons coarse kosher salt (or 1 tablespoon fine salt) per pound of beans, and let them soak for at least 4 hours or up to 12 hours. Drain them and rinse before using.
or
Place rinsed and sorted beans in a Dutch oven and add enough water to cover by at least 2 inches. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for at least 1 hour (or up to 4 hours).
I think lifeguard if you already know how to swim then you don’t have to do any training. And I think being a chef because if you’ve been cooking for like 5 years or something then you don’t need any practice.
