• @[email protected]
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    fedilink
    59 hours ago

    Part of the reason to soak is for them to release sone long proteins that are hard to digest. You can achieve the same result by carefully removing the foam they produce at the beginning of the cooking (or replace the water completely after 10-15 minutes of boiling)

    • @[email protected]
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      fedilink
      24 hours ago

      Oh, cool. Thanks for sharing that, I wasn’t aware.

      That’s one of the reasons I love cooking. No matter how much I know, there’s always so much more to learn.