If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.
Beans take longer to cook in salted water. But oddly enough, according to Harold McGee,food scientist and author of Keys to Good Cooking: A Guide to Making the Best of Food and Recipes, salt in the pre-soaking liquid can actually hasten the later cooking process.
The bottom line: salt beans before, but not during cooking.
1. Beef and Sugar Snap Stir-Fry
2. Raspberry-Coconut Oatmeal Bars
4. Cashew Chicken Salad Sandwiches
5. Breaded Fish Sandwiches with Mint-Caper Tartar Sauce
Mozzarella, Ham, and Basil Panini
