Timeline for answer to What is the best culinary practice surrounding the water used to soak beans, pulses and rice? by SF.
Current License: CC BY-SA 4.0
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| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 27, 2022 at 6:44 | vote | accept | Greybeard | ||
| Aug 31, 2021 at 10:25 | comment | added | SF. | @KonradRudolph Maybe harmless, but still disgusting. | |
| Aug 31, 2021 at 9:04 | comment | added | Konrad Rudolph | Most of the contaminations you list will actually be rendered harmless from cooking. By contrast, heavy metal contamination (especially arsenic) in rice is somewhat common in many parts of the world (including, depending on the country of origin, Europe), and cooking doesn’t do anything about it. | |
| Aug 30, 2021 at 19:30 | comment | added | Neil Meyer | @SF. You rinse the beans thoroughly when you remove it from the soda water. It just breaks down the hull of the beans | |
| Aug 30, 2021 at 18:56 | comment | added | SF. | @JulianaKarasawaSouza the paper says sodium bicarbonate negatively affected the flavor though. | |
| Aug 30, 2021 at 9:17 | comment | added | Juliana Karasawa Souza | I add bicarbonate to my soaking liquid, and this should be removed before cooking. It does make a difference | |
| Aug 30, 2021 at 9:12 | history | answered | SF. | CC BY-SA 4.0 |