Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

I just boiled some fresh cranberry beans with garlic and white chilli to use later as a kind of purée. I've drained them and am looking at the boiling liquid which I reserved and which has turned a dark brown colour and smells of beans. I'm reluctant to throw it away and am left wondering if I can use it as a stock or something. Or is it just an invitation to massive fartulance?

liuzhou

liuzhou

I just boiled some cranberry fresh beans with garlic and white chilli to use later as a kind of purée. I've drained them and am looking at the boiling liquid which I reserved and which has turned a dark brown colour and smells of beans. I'm reluctant to throw it away and am left wondering if I can use it as a stock or something. Or is it just an invitation to massive fartulance?

×
×
  • Create New...