Cryo-Blanched Fava Beans

My on again, off again, love affair with cryo-blanching is back on. The process of vacuum sealing, freezing, and then thawing raw fava beans allows for them to be peeled easily, tenderizes the vegetable, and keeps the raw, green flavor of the bean intact. As you can see by the photo the peeled beans are quite juicy and colorful. A simple salad would be delicious, although I think a fine powdering with liquid nitrogen will allow us to revisit fava bean crusted sweetbreads of old or reinvent it with something more delicate like oysters and foie gras.