[Sca-cooks] Freezing fava beans?

[Christine Seelye-King]

I had a woman in my Feast Planning class say that she could definitely tell
when starches were refrigerated, as the starch converted in them.  We were
talking about making grains in advance and doing the boiling bag thing with
them.  I don't know if the starch in beans would do the same thing?
Christianna

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Phil Troy/ G. Tacitus
> Adamantius
> Sent: Friday, August 23, 2002 10:23 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Freezing fava beans?
>
>
> 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
>
> --
> "No one who cannot rejoice in the discovery of his own mistakes
> deserves to be called a scholar."
> 	-DONALD FOSTER
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