I used the garbanzo cooking method in the Food52 hummus recipe. After soaking the beans, you put them in a pot and add some baking soda and stir over heat for about 3 minutes before adding water to boil them in. I guess it breaks down the skin of the garbanzos to yield a creamier hummus. It definitely worked but I'm wondering HOW the baking soda accomplishes this and also does this decrease the nutritional value of the beans??
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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