To Blanch Green Beans
Ingredients
Directions
Blanch
Drain the green beans from cold water.
Bring 2 quarts of water to a rapid boil and add 1 teaspoon of salt.
Add the green beans and boil rapidly for 20 minutes with the lid partially off.
Cool and finish
Drain the beans in a colander and rinse with cold water.
Finish the beans as desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green beans
- The main vegetable; boiling softens its fibers while cold rinsing helps it keep a bright green color.
The step that matters
Rinse with cold water after draining. Cold water stops the cooking right away, so the beans do not keep softening from residual heat. This helps them keep a firm texture and bright green color.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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