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Puester
 
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Default My green bean are too tough (horrors!)

Amelia wrote:
>
> Why are my fresh green beans tough when I follow the directions that
> include boiling them for 5 minutes at a full boil followed with a ice
> water bath. Is it simply a function of cooking time, or is there
> more?
> Thanks for the help.




My prese5ving guide says that beans should be blanched for
3 minutes in boiling water to stop enzyme action before freezing.
I don't think an additional 2 minutes is enough to cook them till
tender! There's a happy medium between raw and mushy, but I
don't think you have reached it in 5 minutes. My old Joy of
Cooking says "simmer till tender" and suggests 20 minutes, but
I think that by today's standards that would be mushy. They
also say not to salt till cooking is almost done to prevent
tough beans.

I'd start tasting after 10 minutes to get the texture you like.

gloria p