SC - non-member submission - Re: SC mashing favas (food mill styles)
Michael Gunter
countgunthar at hotmail.com
Fri Mar 16 07:23:20 PST 2001
***Administer's note: This is the last post of this address that
I will forward. Please subscribe this address or post from your
subscribed address. Thanks - Gunthar*****
>Following this post I was confused that the original sender
>was concerned with the beans being 'grainy' after mashing. I don't think
the
>poster was saying they were lumpy so much as not smooth on the tongue.
There were a few bits which could, I felt, have been more finely ground, but
yes, I think that my main objection was to the grainy-ness on my tongue.
Thank you for the information that a degree of grainy-ness is to be expected
in a period dish of this sort.
However, I didn't, I am afraid, end up using fava beans (given that I was
sure the recipe called for something white and I knew that, if favas are
indeed broad beans and if these are what the recipe demands - there was a
little discussion on this point, with one person suggesting that there is a
non-fava white bean known in period - I was never going to be able to get
white ones here in Tasmania. This was accurate). I used lima beans.
Gwynydd
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com
More information about the Sca-cooks
mailing list