Greetings to all my health minded friends,
I have 2 questions.
I have been making baked beans with dried beans soaked overnight then
cooked and baked. They are delicious. My only problem is I can't seem
to get them to stay moist and juicy as Eden's baked beans are. Any
suggestions? I am using molasses, miso desolved in water and some
canned tomatoes. Should I just use more of the liquid? This is going
to be a regular dish for me and I would like to perfect it.
also, what are the advantages of cooking vegies in a wok? I regularly
use a saute pan and wanted to know the difference.
Thanks,
Karen
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