19 October 2011

Day 46: Behind the Musical Fruit

Today was a lecture/demonstration day. We were introduced to a variety of legumes, many of which need to be pre-soaked before cooking. There are a number of benefits from soaking beans, including shortening the cooking time and promoting more even cooking.

Soaking also reduces a sugar found in beans called oligosaccharides, which can cause the creation of gas once it hits the bacteria in your intestines.

In other words, the scientific explanation for why beans inspire malodorous arias from your badonkadonk is oligosaccharides.

The more you know.

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