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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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fava beans difficulties
What is the secret? Do you have to parboil and then skin them again?
Is there an easy way to do it? And, then what is a simple preparation for these things? I think I would like them if I knew how to cook them. thanks in advance, Karen |
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fava beans difficulties
Karen wrote:
> What is the secret? Do you have to parboil and then skin them again? > Is there an easy way to do it? And, then what is a simple preparation > for these things? I think I would like them if I knew how to cook > them. > > thanks in advance, > Karen > I just cook them and eat them, but mine may be fresher. The skin pops right off when they are cooked. Just pinch the bean. -- Posted via a free Usenet account from http://www.teranews.com |
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fava beans difficulties
I think it all depends on the freshness of the beans. Very Young and
straight from the garden, you can just depod them and then put in boiling water for a bit, when they start to deform, they are ready and can be eaten as is. If they are older/bigger then they will need more cooking and then de-skinning. Steve Giusi wrote: > Karen wrote: >> What is the secret? Do you have to parboil and then skin them again? >> Is there an easy way to do it? And, then what is a simple preparation >> for these things? I think I would like them if I knew how to cook >> them. >> >> thanks in advance, >> Karen >> > I just cook them and eat them, but mine may be fresher. The skin pops > right off when they are cooked. Just pinch the bean. > |
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fava beans difficulties
In article .com>,
Karen > wrote: > What is the secret? Do you have to parboil and then skin them again? > Is there an easy way to do it? And, then what is a simple preparation > for these things? I think I would like them if I knew how to cook > them. > > thanks in advance, > Karen I eat them skins and all. I boil them for a few minutes and then saute them in olive oil and garlic until the skins break. The skins are a little tough but I like the crispy character that they take on. If you want to peel them the larger beans are easier to deal with. D.M. |
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