This week's ridiculous episode with baked beans, chronicled in irritated detail in yesterday's post, resulted in two smart women who know what they are talking about telling me what I did wrong.
Hooray for smart women.
And now, so we can all be smart people ourselves--at least when it comes to baked beans--I will share their wisdom with you.
The MiL was the first to weigh in, telling me it was most likely the vinegar that was the fatal ingredient. The MiL actually worked at the famous Boston restaurant Durgin Park when she lived there. She has eaten and made many authentic baked beans, and I should have asked her before I made any baked beans, obviously.
Confirming evidence came from a reader, Tara, who very kindly e-mailed me to let me know that she "knows usually random science trivia" (her words), and told me this:
. . . while the age of the navy beans might
So now we all know: Stay away from the vinegar until your beans are soft, or they will never GET soft.