Orik Posted August 2 Share Posted August 2 Difference in water pH - basic water pops skins off. That's why in the old country we use baking soda. The restaurant trick is to quickly blanch fava and then ice it (or better yet, put it in the blast freezer for a few). The skins come off very easily. 1 Quote Link to post Share on other sites
Sneakeater Posted August 2 Share Posted August 2 I’ve tried that latter trick (it’s what my wife did) but still too hard. Quote Link to post Share on other sites
StephanieL Posted August 2 Share Posted August 2 We seem to get a bumper crop of favas every year, and fortunately N doesn't mind doing the shelling while watching TV. I think it's a Zen kind of thing for her. Quote Link to post Share on other sites
bloviatrix Posted August 3 Share Posted August 3 I made favas once and decided I didn't like them enough to do all the work. Quote Link to post Share on other sites
Sneakeater Posted August 4 Share Posted August 4 I mean, I really LIKE fava beans. But to me, NOTHING could be worth that trouble. 1 Quote Link to post Share on other sites
Sneakeater Posted August 4 Share Posted August 4 This is PRECISELY why God invented restaurants. Quote Link to post Share on other sites
Evelyn Posted August 4 Share Posted August 4 I've been known to substitute edamame 🙃. Whole Foods has a decent frozen shelled version. 1 Quote Link to post Share on other sites
voyager Posted August 4 Author Share Posted August 4 13 hours ago, Sneakeater said: I mean, I really LIKE fava beans. But to me, NOTHING could be worth that trouble. Exactly. We went to a cocktail hour where the hostess had made fava puree dip for a dozen people. Delicious but you gotta be kidding... Quote Link to post Share on other sites
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