Por qué se te rompen las fabes (y no es por cocer mucho)

Whole beans and a creamy broth are rarely achieved at home on the first try. It's not the beans themselves. It's how you cook them. And there are four key moments that make all the difference. In this video, we explain why the beans break and why the broth is watery: the importance of soaking them overnight, why you start cooking them from cold, the difference between a boil and a simmer, the trick of "shocking" the beans, and why the creaminess of the broth comes from starch, not flour. If you've ever wondered why a cider house fabada has whole beans and a rich broth, while yours ends up broken or watery, here's the difference. You will learn: Why your beans break apart How to make a creamy broth without flour or mashing the beans What "trembling" is and why you don't want it to boil How and why beans get "shocked" When to add the blood sausage and when to add salt Episodes: 0:00 — Why your beans break apart 0:25 — The four moments where the fabada fails 0:45 — Soaking: the crack starts the night before 1:09 — The cold start and when to add the compango (meat accompaniment) 1:47 — Boiling or trembling: the mistake that ruins most fabadas 2:25 — "Shocking" the beans: why it really works 3:05 — When to add the blood sausage and why to skim off the foam 3:34 — The creamy broth: it's not flour, it's starch 4:29 — The fabada on the table 📌 Complete series: Why It Happens This is in the Kitchen →    • 🔍 Por qué pasa esto en cocina   If this video was helpful, these two are also related to this topic: → Why lentils don't taste the same at home:    • Por qué tus lentejas con chorizo siempre q...   → Why your tripe doesn't taste the same:    • Por qué tus callos en casa no saben igual ...   Follow us:   / el_cuchinero     / el_cuchinero     / elcuchinero     / el_cuchinero   #fabada #fabadaasturiana #homecooking #asturiancuisine #spanishrecipes