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Top Chefs Reveal Their Kitchen Secrets

Jacky Hayward | Chef's Blade

Have you ever prepared fava beans? Well, I have. And it’s a pain. First you get the beans out of the pods, which isn’t as easy as say, shelling peas. In order to shell them, you have to pull down the fibers that bind the two halves together. Then, you must blanch the beans after which you need to shell each of the beans from an outer film, which Donna Siegel of the San Francisco chapter of the Red Cross is doing in the image above. After all this, the fava beans you do get are delicious, having both a creamy and slightly bitter flavor. Jennifer was using them that night in her goat cheese Pansoti with pancetta and fava beans.

Still, from such a large starting point, fava beans aren’t exactly the most bang-for-your-buck food!

Next Page: Jennifer’s Panchetta (read bacon!) >>