Can someone with a more scientific brain than mine explain this one?
I shelled my fava beans the other day and then cooked them in boiling water for 1 minute. I removed the beans from the water using a slotted spoon, and ended up leaving and left the (normal looking) water sitting there for a few hours. When I returned the water was BRIGHT RED!
What's up with that?
I don't know, but one home experiment coming up to see if I can duplicate that. I cook favas often, but have never let the cooking water sit before.
Just had the exact same thing happen! Only we just left the water for a few minutes. I realize it is now six years later. Any idea what this is aboug?
It's 2015 and this is still happening! What gives?
Same here, but even stranger is that I added double the water after it turned red, considering boiling pasta in the hot water, and the color did not diminish but actually appeared to increase! I dumped the water, just a wee bit concerned that this was strange -- it was my first and only time cooking fava beans. It may be worth noting, our well water has quite a bit of calcium in it, no iron.
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