Please help this slightly mediocre cook!
Cooking beans: Twice I’ve made a soup (one with split peas, one with cannellini beans) where most of the beans are cooked and soft, but invariably in each mouhful, there are some beans that aren’t done. They’re not crunchy but rather crumbly. I tried cooking per recipe directions and even cooking ten or more minutes than recommended and still I get crumbly beans. I don’t get it. Why do 90% of the beans cook all right but the rest don’t? What can I do to prevent this?
Vinegar: Um. I’ve seen recipes call for “vinegar” without distinguishing which kind. At the store there are a dizzying array of vinegar, from white wine to apple cider. Which is the default vinegar? Which one should I use when the recipe doesn’t specify?