Comments on: The Food Lab: The Best Chili Ever http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/ Professional Voices on Sustainable Food Sat, 31 Jul 2010 21:25:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Thomas http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-213 Thomas Fri, 23 Apr 2010 15:13:05 +0000 http://www.goodeater.org/?p=977#comment-213 What salt/water ratio do you use for bean soaking and cooking? What salt/water ratio do you use for bean soaking and cooking?

]]> By: ltsuruda http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-201 ltsuruda Sun, 28 Mar 2010 21:54:59 +0000 http://www.goodeater.org/?p=977#comment-201 Thank you very much for mythbusting cooking beans with(out) salt. I wonder if you might explore optimization of soaking and cooking different types/sizes of beans and address the question of the addition of baking soda to the cooking water (besides making it less acidic) does to the bean, for better or worse.... Thank you very much for mythbusting cooking beans with(out) salt. I wonder if you might explore optimization of soaking and cooking different types/sizes of beans and address the question of the addition of baking soda to the cooking water (besides making it less acidic) does to the bean, for better or worse….

]]> By: Rick http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-180 Rick Tue, 23 Feb 2010 19:25:36 +0000 http://www.goodeater.org/?p=977#comment-180 You have the chiles and meat down pat, but for the most part, dried beans cook best when they are fresh, seasoned mid-way through cooking, and not soaked. It may not matter in chili, which also has an array of acidic and sweet ingredients, but your bean method is hardly the best way to capture the true essence of the dried bean on its own. If you're simply making a pot of beans, much of the flavor and essential vitamins can be washed away in the brine. I've only ever had a problem with uneven cooking of dried beans if they were really old or low-quality. You have the chiles and meat down pat, but for the most part, dried beans cook best when they are fresh, seasoned mid-way through cooking, and not soaked. It may not matter in chili, which also has an array of acidic and sweet ingredients, but your bean method is hardly the best way to capture the true essence of the dried bean on its own. If you’re simply making a pot of beans, much of the flavor and essential vitamins can be washed away in the brine. I’ve only ever had a problem with uneven cooking of dried beans if they were really old or low-quality.

]]> By: oriana http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-162 oriana Tue, 26 Jan 2010 16:51:00 +0000 http://www.goodeater.org/?p=977#comment-162 Take a look at how we tuscans take care of our cannellini beans: http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/fagioli-allucceletto-tuscan-style-beans/ Take a look at how we tuscans take care of our cannellini beans: http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/fagioli-allucceletto-tuscan-style-beans/

]]> By: Helen Rennie http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-160 Helen Rennie Mon, 25 Jan 2010 15:16:43 +0000 http://www.goodeater.org/?p=977#comment-160 Hi Kenji, Thanks for the oven advice. I'll try that. I usually cook them uncovered on extremely low heat on the stovetop, but maybe it's not even enough. I usually soak them overnight. Cheers, -Helen Hi Kenji,

Thanks for the oven advice. I’ll try that. I usually cook them uncovered on extremely low heat on the stovetop, but maybe it’s not even enough. I usually soak them overnight.

Cheers,
-Helen

]]> By: Kenji Lopez-Alt http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-159 Kenji Lopez-Alt Sat, 23 Jan 2010 23:49:23 +0000 http://www.goodeater.org/?p=977#comment-159 @Helen I'm not sure what the problem could be. Perhaps they just need gentler cooking? Have you tried cooking your bean dishes in the oven? It may help. And you are soaking them overnight, right? @Helen

I’m not sure what the problem could be. Perhaps they just need gentler cooking? Have you tried cooking your bean dishes in the oven? It may help. And you are soaking them overnight, right?

]]> By: Diva Q http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-158 Diva Q Sat, 23 Jan 2010 15:15:45 +0000 http://www.goodeater.org/?p=977#comment-158 Fantastic article. Learned a lot from it. Fantastic article.
Learned a lot from it.

]]> By: uberVU - social comments http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-157 uberVU - social comments Sat, 23 Jan 2010 15:13:40 +0000 http://www.goodeater.org/?p=977#comment-157 <strong>Social comments and analytics for this post...</strong> This post was mentioned on Twitter by TexasFood: The Food Lab: The Best Chili Ever http://bit.ly/6ErReS ( I'm a no-bean chili kind of guy )... Social comments and analytics for this post…

This post was mentioned on Twitter by TexasFood: The Food Lab: The Best Chili Ever http://bit.ly/6ErReS ( I’m a no-bean chili kind of guy )…

]]> By: Helen Rennie http://www.goodeater.org/2010/01/22/the-food-lab-the-best-chili-ever/comment-page-1/#comment-155 Helen Rennie Fri, 22 Jan 2010 22:17:48 +0000 http://www.goodeater.org/?p=977#comment-155 Hi Kenji, Great chili analysis! I have a bean question for you. I have a very hard time with cannellini, navy, and great northern beans. The skins always burst when I cook them. I tried not salting, salting, brining (cook's illustrated suggestion), soaking, not soaking. Nothing helps. I don't have the same problem with other beans. Chickpeas, lentils, pinto beans come out fine, but those white beans are impossible. Any advice? Cheers, -Helen Hi Kenji,

Great chili analysis! I have a bean question for you. I have a very hard time with cannellini, navy, and great northern beans. The skins always burst when I cook them. I tried not salting, salting, brining (cook’s illustrated suggestion), soaking, not soaking. Nothing helps. I don’t have the same problem with other beans. Chickpeas, lentils, pinto beans come out fine, but those white beans are impossible. Any advice?

Cheers,
-Helen

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