The Bayonet

Blanching rules! This simple method produces fantastic veggies with wonderful color. Just be careful not to over-cook! Works for lots of other veggies, such as carrots, broccoli, and cauliflower.

Blanching is a very common method, but I read about it from a Julia Child cookbook. This is adapted from her instructions, but I don't remember where exactly it came from.

 

Blanched Green Beans

• 3 pounds green beans, trimmed and washed
• A large kettle containing at least 7 to 8 quarts of rapidly boiling water
• 1/2 tsp salt per quart of water
• 4-8 Tbs of butter
• salt and pepper to taste

A handful at a time, drop the beans into the rapidly boiling salted water. Bring the water back to the boil as quickly as possible, and boil the beans slowly, uncovered, for 10 to 15 minutes; test the beans frequently after 8 minutes by eating one. A well-cooked bean should be tender, but still retain the slightest suggestion of crunchiness. Drain the beans as soon as they are done. For Immediate Serving Turn the beans into a large, heavy-bottomed saucepan and toss them gently over moderately high heat by flipping the pan, not by stirring them. This will evaporate their moisture in 2 to 3 minutes.

For Later Serving or to Serve Cold:

Run cold water over the beans for 3 to 4 minutes. This will stop the cooking immediately and the beans will retain color, taste, and texture. Drain, spread them out on a clean towel, and pat dry. The beans may then be set aside in a colander, or put in a covered bowl in the refrigerator where they will keep perfectly for 24 hours.