[Sca-cooks] Freezing fava beans?

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Robin Carroll-Mann:
>I am still working out the logistics of making the fava bean dish in
>feast quantities.  If I soak the dried favas, boil them briefly and peel
>off their husks, can I then freeze the partly-cooked beans until the
>day of the feast?  Will there be any unacceptable changes in flavor
>or texture?  (Bearing in mind that they will be boiled into mush and
>seasoned with onions and herbs.)
>
>Brighid, who now needs to chang her clothes and go out for
>Afghani food, and marvel at being married for 21 years...

As you point out, the texture is probably not much of an issue. I
don't know what effect there would be on the flavor, but I doubt it
would make much of a difference. OTOH, you can get peeled, split,
dried favas at most MIddle Eastern groceries. Even if you pay a
couple of pennies more per pound for the split beans, it might be
worth the time you save, and the lack of weight waste (IOW, you can
buy less since there's no waste, unlike if you bought ones you had to
peel). We used little teeny tiny dried, split favas at EK 12th Night
(I figured they would cook faster). In future I think I'll go with
the regular large ones.

Adamantius

--
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