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Things with acid, sugar and calcium will slow the softening of beans. Baking soda will speed up the softening of beans but will give it a weird feel and taste. Even though there has been much contradiction about this, salt will speed up the softening of beans.
There is actually some conflicting opinion as to whether they actually slow the softening (or cooking) of beans.However, if they do, the general consensus is that the reason for this is that the acid causes proteins in the beans to bind, and they only become unbound again with additional cooking time.
The evaporation of water is slow when water is dissolved in salt. This is because of the salt molecules, the salt molecules is the reason for the slow evaporation.
The result is candied lima beans
Salt will slow freezing, but not evaporation. As say salt water evaporates, it will leave behind its salt contents, but it will not evaporate any slower than fresh water.
Baked beans in a can are already cooked all you need to do is heat them, 20 to 30 minutes in a slow cooker should be enough.
Ingredients1 lb Idaho Pinto beans1/4 lb Diced salt pork1/2 c Sliced onion1 Bay leaf8 oz Can tomato sauce1/2 c Catsup1/2 c Molasses1/4 c Brown sugar2 tb Cider vinegar1 t Salt2 ts Dry mustardSoak beans according to directions. Add salt pork, onion, bay leaf and salt. Cover and simmer 1 hour. Remove bay leaf. Drain and reserve 1 cup liquid. Add reserved liquid and remaining ingredients. Cover and bake at 325 degrees for 3 to 4 hours. Serve with baked spareribs. Garnish platter with parsley and spiced crab apples. Makes 6 to 8 servings. HINT: Add tomatoes, vinegar or other acid additions when beans are nearly tender so softening of beans does not slow down.
beans,slow
Salt (sodium chloride, NaCl) is quickly dissolved in water.
Yes, salt lowers the freezing point of ice.
cassoulet
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