Should you salt bean-soaking water? Kenji says yes!

[Robin Garr]

I'm willing to give this a try with my next batch of Rancho Gordo Marcella beans ...

http://www.seriouseats.com/2016/09/salt ... r-bad.html

That is really interesting, received wisdom always said don't salt the water, but those results show an entirely different perspective. I do like a bit of science, now I must away and see if Harold has something to say on this, and I will give it a try. Do report back please.

Fresh water soaking of beans initiates the germination process, which starts with the beans absorbing water. Next comes starch breakdown and root formation (turning the beans into bean sprouts). Salt water decreases the osmotic gradient and makes water absorption more difficult for the bean. As observed in the article, the beans don't swell as much. The results observed in the article suggest that, at least for that kind of dried bean, this results in better flavor. Perhaps the beans didn't "wake up" as much and didn't consume as much of some of the significant flavor elements as is the case when soaked in fresh water?

-Paul W.

[Jenise]

Love this. I've always salted my cooking water, but not the soaking water (and I don't always soak beans). Now I know why I should keep doing this!