Oh pshaw, on Wed 06 Sep 2006 07:18:26p, David Hare-Scott meant to say...

> I have never before cooked fresh broad (fava) beans as I have not seen
> them in the shops. Now I have a vege garden with a block of beans ready
> to pick and I am not too sure what to do with them. I found recipes
> googling but most are for the dried variety and the ones for fresh beans
> were mainly along the lines of 'steam them for a while and then serve in
> a salad'. I did this the other day and they were rather nice cooked
> about 5 minutes and served in oil, lemonjuice and S & P. So my
> questions a
>
> (1) When do you pick them for the best result, this seems to be a trade
> off between size of bean (yield) and tenderness. Is there any way to
> determine when they are at maximum size but still tender other than
> trial and error?
>
> (2) Other than the salad approach what kind of recipe makes the best use
> of this resource?
>
> (3) Would any of the recipes for the dried variety be suitable and
> (other than not soaking to re-hydrate the beans) how would I adapt them?

Sorry, David, but I have no idea. However, there have been discussions
about broad beans on uk.food+drink.misc. You might pose the question
there.

--
Wayne Boatwright
__________________________________________________

Artificial Intelligence is no match for natural
stupidity.