[Sca-cooks] Re: fava beans
eirenetz at comcast.net
eirenetz at comcast.net
Tue Jun 28 09:26:45 PDT 2005
I just cooked them at a feast.
Hmmm.....
(shuffling papers...)
To Fry Beanes, A Proper New Booke of Cookery, 1575
Take your beanes and boyle them, & put them into a frying pan with a dish of butter, & one or two Oynions, and so let them frye till they be brown al together, then cast a little salt upon them, and then serue them forth.
They're really goood. We used dried, but I imagine fresh would work as well.
Eirene
-------------- Original message --------------
> The other difficulty would be that they are only very rarely
> available. But while they were fresh - I would think they would have
> eaten them. Has anyone ever played with them? I was wondering if I
> could buy a bunch of them while they are here, blanch them and then
> freeze them - just like the edamame that I get in the store? Any
> thoughts on how this would work - and how long they would be good for?
>
> Sorry for the lengthy babble on beans.
>
> Glad Tidings,
>
> --Serena da Riva
>
> ============================================================
>
> Serena,
>
> Fava beans have a long history in Italian cooking. There's a reason why they are
> eaten cooked, not fresh a disease called favism; here's a technical definition
> of what is is:
>
> http://www.g6pd.org/favism/english/index.mv?pgid=intro
>
> Because the disease is a genetic one, those who eat the fresh, raw beans don't
> know until they get sick. This is why Pythagoras told his students, "Avoid fava
> beans." Cooking the hell out of them seems to lessen the danger, although those
> with the genetic disorder would be better off avoiding the beans all together.
>
> Gianotta
>
>
>
>
>
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