Jay’s favourite kitchen tasks

[MagicMarmite Profile]

The only way I like butter beans is butter bean mash where the skins are removed.
I make it probably once every two years as removing the skins .is just so tedious!

[Suffs Profile]

I put beaten eggs through a sieve when making scrambled eggs ... but only when making scrambled eggs.

[Lusciouslush Profile]

Does sharpening knives count? I love sitting down at the kitchen table on a wet Sunday afternoon & honing the blades until they sing.....!

MmmwwaaHaHaaaa.....!

[Pepper Pig Profile]

The only way I like butter beans is butter bean mash where the skins are removed.
I make it probably once every two years as removing the skins .is just so tedious!

You don't fancy this from today's Guardian then MM? I abdsolutely love butter beans in any shape or form. OH hates them, in fact he hates all pulses, beans etc.

https://www.theguardian.com/food/2020/j ... alsa-verde

[Lusciouslush Profile]

I adore butter beans - in fact all pulse/lentils, preferably dried & soaked ( another satisfying kitchen task) but the beans in that pic look very small to be butter beans.

[Stokey Sue Profile]

They look small, but they are the right shape for butter beans, not cannellini or the Argentine white kidney beans, and presumably did come out of a can labelled butter beans

I like butter beans (Lidl the best in cans) and found a jar of dried and cooked them recently, they came out much like the Lidl ones, huge, almost like Greek gigantes, but can’t remember where I got them

Putting them in salsa verde sounds good

[MagicMarmite Profile]

That would be great for me with cannelinis which I love.

[Pepper Pig Profile]

Jay has just tweeted that a dear friend has sent him a brand new egg slicer.

[mistakened Profile]

Jay has just tweeted that a dear friend has sent him a brand new egg slicer.

Phew,

[scullion Profile]

when i was in junior school we were served butter beans in their cooked but unadorned, floury state and i hated them. at senior school we were served them in a similar sort of way to that recipe, in a parsley sauce - i was a convert.
the thing that annoys me about 'real' dried butter beans is the way they split in half when you cook them from soaked. gigantes (now growing in the garden), the tinned ones and the loose, dried white beans from the eastern european shop are so much more satisfying in that respect.

[Lokelani Profile]

I find most food prep tasks rewarding, it's just the washing up I loathe.

Therefore I suppose some of my favourite tasks are ones where I've found a way around the washing up... I always make the buttercream in the Kenwood chef bowl, before the cake mixture, not the other way round. Then I don't have to wash the bowl in between! Likewise melting chocolate in the microwave with other things rather than usual a bowl over simmering water, works for me.

I've never attempted to take the skins off chickpeas or butterbeans for houmous or butterbean mash. i guess I'm not bothered about a silky smooth texture. I've never even bothered on fresh broad beans. I must be a very lazy cook!