:> The OUTSIDE portion of the beans turn to mush before the insides
:> have even softened. That's how they can be mush but not done! Bob's
:> obviously meager brain tissue apparently can't comprehend this.
:> This is a problem when cooking dried beans at high altitudes or
:> when using old beans. Presoaking will help the situation.

: Oh thank you for some brilliant non-information, bonehead. Right up
: there with the vegan balloonhead nonsense.

: In my five decades of cooking beans at home and in a lengthy string of
: restaurants (mine and others I ran) using virtually every method I've
: ever heard about to cook literally tons of beans, not once - NOT ONCE
: - have I ever encountered this condition. I lived in New Jersey at sea
: level and now live in mountains at height and have cooked in both
: locations; no beans with mushy outsides. Never have I ever seen this
: mentioned in any cookbook; never on any package of beans; never heard
: it from any other professional chef; never seen it mentioned in any
: online forum; not one article I've ever read about beans mentions it.
: No food science book I know of says anything about beans partially
: overcooking because they're not soaked. Russ Parsons did extensive
: research about cooking beans and never mentioned this "problem." He
: did say that soaking was unnecessary, however, after many tests.
: Harold McGee says it's not necessary but a short soak (4 hours) helps
: reduce cooking time.

: In short, you have no support from anyone knowledgeable and seem to
: have made up that silly "problem" or got it from some woo-woo new age
: macrobiotic guru who thinks stuff like microwaves steal the vibrations
: of the universe from food. Back to the sandbox with you, Zippy, and
: stick to your correct league. The OUTSIDE of your IQ turned to mush
: before the insides even developed.

: Bob


Incredible. Because you've never personally experienced something,
you claim it can't happen. You sir, are truly a moron. Since I've
had it happen to me several times, I obviously have more cooking
experience than you, but I don't go touting it (perhaps even inventing
it?) like a pompous ass.