Hi,

I soaked a bag of these in cold water for 4 hours and am now boiling
them. How long to boil and should I remove the outer skin before
eating? Is there a trick to it, as it is a 2 lb bag, which seems like
it will take forever?

Thanks, Scott

On Wed, 19 Mar 2008 18:32:27 -0700 (PDT), Uncle Scotty
> wrote:

>Hi,
>
>I soaked a bag of these in cold water for 4 hours and am now boiling
>them. How long to boil and should I remove the outer skin before
>eating? Is there a trick to it, as it is a 2 lb bag, which seems like
>it will take forever?
>
>Thanks, Scott

Hi Scott,

Do you have a pressure cooker...?

That would be the way I'd go.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

> Do you have a pressure cooker...?

I don't have a pressure cooker but do have a crock pot. Will that
suffice? What about the peeling of the skins?

Thanks, Scott

Uncle Scotty > wrote in news:e5411f10-bb27-4e33-
:

>
> I don't have a pressure cooker but do have a crock pot. Will that
> suffice? What about the peeling of the skins?
>

Using the crock pot will make no difference. Better would have been to soak
for 12 hours rather than 4, or to soak with boiling water and leave for
just an hour or two.

Cooking will probably take 2 to 2½ hours.

Skinning them is up to you. I like the skins, and my wife eats them without
complaint. Peeling 2 lbs. of cooked fava beans is not something I would
enjoy doing--fiddly and hot. Some people do have an allergic reaction to
something in the skins, so for them it is necessary.

Best,
Mark.

--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.

"Uncle Scotty" > ha scritto nel messaggio
...
>> Do you have a pressure cooker...?
>
> I don't have a pressure cooker but do have a crock pot. Will that
> suffice? What about the peeling of the skins?
>
> Thanks, Scott

I don't have one either, but love dried fave, I cook the skinless variety,
but can't believe it could be terribly different to cook with skins, except
I would want to food mill them to get rid of the skins which can be
clamorously gassy. The skinless puree themselves, really. Simmered in
vegetable broth is as fancy as I get. A pool of pureed fave with a thread
of spiciest olive oil-- Puglia for choice where fave are ubiquitous. I once
had an antipasto of fave puree with some fried thin-skinned peppers on top
and that was remarkable for being remarkable. I do it all the time now.

--
http://www.judithgreenwood.com