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Ful Medames: Slow Cooker vs Pressure Cooker
Ful medames is a dish that punishes impatience — dried fava beans with the skin on are among the most stubborn legumes in the kitchen. This episode works through a complete overnight protocol for making it from scratch, comparing the slow cooker and the pressure cooker, and explaining the food science behind why beans stay chalky even after hours of cooking. Along the way: why a salted baking-soda brine beats plain water, what the hard-to-cook defect actually is, whether a no-soak version is defensible, and how to finish the bowl the way a Cairo street vendor would — mashed chunky, cumin…
The skinny
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