In the Observer today, Simon Hopkinson the chef/food writer says that you should cook pulses only in earthenware, never metal "unless you have absolutely nothing else". He doesn't say why, which makes me wonder if it's just a tradition or superstition.
If I'm not using tinned, I always soak beans in a glass bowl, then cook them in a stainless steel pan. They taste fine. Would they taste better if I cooked them in earthenware? I'd really like to know what you think, and what you do - and whether you think it makes any difference?
8.3: Preserves - Completed! - #430 Granny Milton's Pears in Brandy There are only twenty recipes to go until I have cooked the entirety of *English Food* by Jane Grigson, and that mean...
1 day ago