When a silvery powdery substance was added to boiling beans,the beans get cooked quicker than normal. what may this be?
bp was elevated?
A Catalyst.
I mean what is can the name of this enhancer be?
The silvery powdery substance you mentioned might be baking soda (sodium bicarbonate). Adding baking soda to boiling beans can help them cook faster.
Here's why: Baking soda is an alkaline compound, which means it has a high pH level. When added to boiling water, it increases the pH level of the water, making it more basic. This alkaline environment helps break down the outer layer of the beans more quickly, allowing them to cook faster.
If you want to replicate this at home, here's what you can do:
1. Start by boiling a pot of water.
2. Add the desired amount of dry beans to the boiling water.
3. Measure about ΒΌ teaspoon of baking soda for every cup of dry beans being cooked.
4. Stir the baking soda into the boiling water with the beans.
5. Continue cooking the beans according to your recipe's instructions or until they reach the desired tenderness.
It's important to note that while baking soda can help beans cook faster, it can also affect their taste and texture. Some people might find that the beans become a bit mushy or develop a slightly different flavor. Therefore, it's recommended to use this technique with caution, especially if you prefer the natural taste and texture of the beans.