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I tried cooking beans with kombu, and I'll never do it again.  They were
much tougher than when I cook them with just water.  I suspect that this is
because the kombu adds salt to the water, and of course beans should never
be cooked with salt, as it toughens them.


>Hi all!  A while back there was discussion of using Kombu when cooking. 
>Well, I finally got some.  Can I get some instructions on how to use this
>when cooking beans?  Also, I was told it was a natural "MSG".  How would
>this affect someone who is MSG intolerant?
>Holley Trucks
>Atlanta, GA