Baked beans taste 'incredible' if you ditch saucepan for one common kitchen item
Baked beans are a British diet staple offering reliable comfort food. For most, the traditional method involves gently warming them in a saucepan on the hob, stirring now and then, before dishing them up with a Full English or atop buttered toast. Yet, there's an alternative technique that elevates this classic dish without the need for extra ingredients – just a swap in cooking apparatus.
A Reddit user divulged their family secret: "My father used to put them on the frying pan after the bacon and sausages had been done. The taste of those beans was nothing short of incredible."
This minor tweak can make a world of difference, infusing the beans with a deeper flavour, a thicker sauce, and a delightful smoky undertone from the remnants of bacon and sausage. Another individual remarked: "Ooh in the frying pan, nice work. Might have to try that."
Once you've tried this method, the humble saucepan might just become a thing of the past, reports the Express. The expansive surface area of a frying pan encourages quicker evaporation of moisture. Consequently, the sauce around the beans thickens more rapidly, resulting in a robust, concentrated taste.
But it's not just about flavour; the frying pan also contributes to a superior texture. In contrast to the saucepan's gentle simmering, the frying pan permits the beans to develop a slight caramelisation and crispiness, particularly if left untouched for a brief time.
This method results in delightful pockets of golden, sticky delight that elevate your beans to an entirely new level. Utilising a frying pan can also expedite the cooking process by distributing heat more evenly, ensuring the beans heat up quickly - ideal if you're pressed for time.
As the beans are spread out more, it becomes simpler to monitor them, thus avoiding any potential burning or sticking.
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