I loved reading this, Lin is indeed amazing! And yes to beans / bean flour in desserts! I'm working on a soy milk and fava bean canelé as we speak, and it's showing promise! I also love the encyclopedia you've begun, very cool.
I just came across your Substack, and I'm excited by what you're doing with fava bean flour! I was going to ask you if you'd like to share any knowledge in the Encyclopedia, it would be great to have your contributions
Thanks so much for reading! Yeah, fava flour is changing my life, haha! All the better that I can easily get a brand that's grown fairly close to me! I'd be happy to share my findings about using it in the encyclopedia. I will think about how to frame it over the next little while. It seems I need to try sorghum, too! :)
I made a kind of creme anglaise using "chickfava" flour and it was good! It was a little bit beany, but l used a lot of vanilla and some bourbon to add flavor. Texture was good
I loved reading this, Lin is indeed amazing! And yes to beans / bean flour in desserts! I'm working on a soy milk and fava bean canelé as we speak, and it's showing promise! I also love the encyclopedia you've begun, very cool.
I just came across your Substack, and I'm excited by what you're doing with fava bean flour! I was going to ask you if you'd like to share any knowledge in the Encyclopedia, it would be great to have your contributions
Thanks so much for reading! Yeah, fava flour is changing my life, haha! All the better that I can easily get a brand that's grown fairly close to me! I'd be happy to share my findings about using it in the encyclopedia. I will think about how to frame it over the next little while. It seems I need to try sorghum, too! :)
I made a kind of creme anglaise using "chickfava" flour and it was good! It was a little bit beany, but l used a lot of vanilla and some bourbon to add flavor. Texture was good
Hooray! I do find the chickpea can taste pretty strong, but straight fava less so (though harder to find maybe). I'm so glad the texture was good!