Originally Posted by ehkay
Any reason to peel favas before blanching besides. "God says so?"
serious answer (and boy have i written and read more heated opinions about peeling favas than i ever thought possible): you don't need to if they are very young (so you can barely feel them through the pod and they still look bright green through the second skin). If they're very large, I think you really REALLY do need to double-peel.
from a recent blog post:
on the left: cooked without peeling; center: cooked with blanch and peel; right: peeled raw.
peeled raw had much better color and flavor. but a huge PITA.
What do you think Matt and MGM?