Two Questions: Salt and Legumes
I added the same amount of sea salt to pasta water as I usually do with Kosher salt. I had to throw out the pasta because it was too salty. Why is sea salt saltier than Kosher?
Also, found some chickpeas in back of cupboard, soaked and cooked but had to cook for two hours, and still they were crunchy. Is there a shelf life on dried legumes? I would think that since they're dried, they'd last forever as dried fruit.