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-> Recipe Collection
-> Kugels and Side Dishes
naomi2
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 Sun, Dec 22 2019, 9:56 am
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Ive made green beans many times but I cant get them to come out how some caterers make them. How do I cook them so that they are kind of soft and very green and the skin is kind of peeling off or blistered but not black?
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EPL
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Sun, Dec 22 2019, 11:07 am
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I guess you're talking about using fresh, not frozen , green beans. You boil them for no more than 5 minutes in salted water, drain them, then put them into a prepared pot of ice water. This will keep the green color and will retain the crispness. Afterwards you can drizzle some olive oil on them and breadcrumbs , if you like.
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33055
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Sun, Dec 22 2019, 11:11 am
| EPL wrote: | | I guess you're talking about using fresh, not frozen , green beans. You boil them for no more than 5 minutes in salted water, drain them, then put them into a prepared pot of ice water. This will keep the green color and will retain the crispness. Afterwards you can drizzle some olive oil on them and breadcrumbs , if you like. |
I would steam them, not boil. I agree with the ice bath send only using fresh
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