We put the cautionary cooking tale to the test.
It's one of those cautionary kitchen sayings I used to hear all the time in my restaurant days:In fact, I knew one cook who went so far as to suggest that one could save overcooked beans by salting them after the fact.
season your bean-soaking water with one tablespoon of kosher salt per quart , rinse the beans with fresh water before cooking, then add a pinch of salt to the cooking water as well.), I typically soak my dried beans to cut down on cooking time and ensure that they cook more evenly. This means we have two different opportunities to add salt to the beans: during soaking and during cooking.
The next day, I compared the two containers side by side. Surprisingly, the unsalted beans had grown significantly more in volume than the salted beans had. There was a clearly visible difference in their size change.
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