or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread - Page 437

post #6541 of 7388
Quote:
Originally Posted by itsstillmatt View Post

Don't you blanch and peel by pouring water over and letting them steep? I just drop mine in boiling water for one minute following the advice of the higher gods.
The middle cup is cooked favas that were steeped. I confess I consulted only the Old Gods (paula wolfert), and failed to pray to the New. But I will be doing penance this weekend at Bouchon. There may be favas.
post #6542 of 7388
Seriously, I think the color probably stays nicer if you blanch and refresh rather than steep.
post #6543 of 7388
Quick dinner, with blanch and refresh.

mg0TPBM.jpg
post #6544 of 7388
that looks great. hope you had a hamburger, too.
post #6545 of 7388
filet o'fish, actually.

(Un)surprisingly, 6 day old stuff from the wholesaler still tastes better than like 1 day old from any of the retail places here.
post #6546 of 7388
Quote:
Originally Posted by foodguy View Post

What do you think Matt and MGM?

Just saw this. I peeled 4 pounds of them earlier. Just with a paring knife. I find they stay greenest that way.
post #6547 of 7388
Looked a little bit. Bro-buchon says blanch, this other guy says peel raw, though the recipe is for a (quite nice sounding) raw salad.

2JyhYPH.jpg
Edited by ehkay - 4/10/13 at 8:40pm
post #6548 of 7388
I also separate small beans from larger ones, and add the smaller ones 30 seconds to a minute into cooking. Maybe I will take a picture of how they turn out.
post #6549 of 7388
Quote:
Originally Posted by mgm9128 View Post

Maybe I will take a picture of how they turn out.

only if you have time.
post #6550 of 7388
I don't think anyone was talking to you. smile.gif
post #6551 of 7388
AppleMark
AppleMark
post #6552 of 7388
I think I want to start pickling things. Any books, primers or LA Times links you can recommend?
post #6553 of 7388
Thread Starter 
Truly pickling or quickling?

If real pickling, grab the book Wild Fermentations. Tons of great recipes and a lot of the science and applied knowledge needed to understand what's kind of a complex and beautiful process.
post #6554 of 7388
Both? Which i guess means I need to learn the difference between the two.
post #6555 of 7388
Real pickling involves malolactic fermentation. Bacteria get in there and do their thing. Is shelf stable.

Quick pickling is just covering the food with vinegar and spices and letting it sit for a while. Has to be kept in the fridge, only good for a few weeks. But, is very quick and easy, and doesn't require boiling the jars.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread