Topic · Knife Skills & Vegetable Cuts
Blanch Green Beans
Blanch Green Beans
Tired of your vegetables losing color, texture, and flavor before you serve them? Then blanching might be the solution. Prolonged exposure to heat deteriorates vegetables and loss of the chlorophyll will result in the loss of the green color. Find out how to keep your beans healthy and attractive!Tired of your vegetables losing color, texture, and flavor before you serve them? Then blanching might be the solution. Prolonged exposure to heat deteriorates vegetables and loss of the chlorophyll will result in the loss of the green color. Find out how to keep your beans healthy and attractive!
- 1 lbs Green beans
- Sea salt
- Water
- Ice cubes
Stalk the green beans on both sides. Wash in cold water and strain in a colander.
Boil some salted water following these rules: Season with 1 teaspoon of salt per litre or quart of water. Boil 4 litres or quarts per pound of green vegetables.Plunge the green beans into the boiling water. Cook for 3 to 5 minutes, depending on the thickness of your green beans.Prepare a bath of ice-cold water. Strain the green beans in a colander. Transfer immediately to the ice-cold water to refresh. The temperature shock between the boiling and ice-cold water will fix the chlorophyll contained in the green beans and they will stay bright green – this is good for all green vegetables. Strain the green beans as soon as they are cold.Stalk the green beans on both sides. Wash in cold water and strain in a colander.
