On 9/2/2014 9:19 AM, barbie gee wrote:
>
>
> On Tue, 2 Sep 2014, Helpful person wrote:
>
>> On Tuesday, September 2, 2014 2:30:14 AM UTC-4, tert in seattle wrote:
>>> 1. green beans are hard to cook right - there's a narrow tolerance for
>>> doneness
>>>
>> Green beans are very easy. First boil them in water
>> until nearly done. Then immediately remove the beans and
>> shock them in a bowl of ice water. This stops the
>> cooking and the "overdoneness". The beans will also
>> maintain their bright green color. When you want to
>> serve, just finish them off by reheating.
>>
>> Reheating can be done either for 10 seconds in boiling
>> water or in a fry pan with your favorite additional flavorings.
>>
>> Most vegetables can be cooked in a similar way.
>
> I can't tell you how many times I've had green beans at a restaurant and
> they were way UNDER done. tert's right, there's a narrow window where
> they're "just right", but I'd rather have them Over cooked by a minute
> than under cooked, any day.
>
I tend to avoid ordering green beans in some restaurants because they
assume I want tender-crisp, always leaning more towards the crisp side.
If I wanted crisp green beans I'd eat them raw.

Jill