Recipes, Get Together Food, Cooking Guides, Dinner Ideas

But I observed something else that was easy to figure out, and far more helpful than any shade change. Whenever I cooked fava beans in alkaline water, more than half of them popped their skins in the pot, no hand-peeling needed! And the remaining were straightforward to peel with a gentle squeeze at one end. When we make caramel standing on the range, we use excessive warmth to liquefy and then brown the sugar in a few minutes, and the liquefying temperature may be upwards of 380°F/190°C.

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