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Lentil cooking: Experts debunk myth about salt and cooking time
Nutrition experts are debunking a common cooking myth regarding the preparation of lentils and other legumes. Contrary to the belief that salt increases cooking time, the Landeszentrum für Ernährung Baden-Württemberg (LErn BW) states that adding salt to the cooking water can actually speed up the process by loosening the cell structure in the shell.
While salt and vegetable broth can be added at the beginning of the cooking process, experts advise against adding acidic ingredients like vinegar or lemon juice early on. According to the LErn BW, acid can harden the shells of legumes. Therefore, acidity should only be added at the end of cooking to balance flavor. For best results, lentils should be thoroughly washed and can be soaked for 8 to 12 hours before cooking.
Entities
Bundeszentrum für Ernährung · Landeszentrum für Ernährung Baden-Württemberg
Claims
What the coverage asserts, and how many sources carry each claim.
- [● 3 SOURCES] Lentils should be washed thoroughly before cooking. www.kurierverlag.de · www.leinetal24.de · www.wz.de
- [● 3 SOURCES] Adding acid, such as vinegar or lemon juice, to legumes during cooking hardens their shells. www.kurierverlag.de · www.leinetal24.de · www.wz.de
- [● 3 SOURCES] Vegetable broth can be added to the cooking water at the start of the cooking process. www.kurierverlag.de · www.leinetal24.de · www.wz.de
- [● 3 SOURCES] Adding salt to the cooking water of lentils and beans actually reduces cooking time by loosening the cell structure in the shell. www.kurierverlag.de · www.leinetal24.de · www.wz.de