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Used to blanch green beans in a big pot of water now I shock em in ice water after a quick steam
Switched to steaming for 90 seconds then straight to ice bath after I watched a line cook at a place in Portland nail the crunch every time, anyone else find that boiling kills the texture too much?
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river_hall4419d ago
Hold up, you say 90 seconds? I do mine for about 2 minutes in the steamer, depends how thick they are though. If you go too short they still have that raw squeak when you bite em, you know? I found that shocking in ice water stops the cooking dead so they keep that bright green and snap, but 90 seconds is cutting it real close for anything bigger than a pencil.
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