Blanching Green Beans - Bachelor's Pantry #47
Alright, green beans let me show you how to blanch these things.
We’re going to cut up the ends up first, you can bring them down here and just kind of cut them off, this will probably take a little bit longer if you’re sit here and cut them like this. Yeah, we’re just going to grab a couple, we’re just kind of peel the ends off, then we’re going to take them over to our boiling water. You also want a bowl of ice water right here cause what we’re going to do is we’re going to drop this in here. We’re going to cut them all the way through we don’t want it mushy, okay, we’re going to toss them in there. And what this is going to do is it’s going to create, it’s going to cook them just a little bit, you want them still a little crunch on them. So it’s been sitting there for about a minute, it’s all you need, throw them up just ring the water up and throw them right into your ice water. Okay, there’s just two things; one, is it shocks them and it bring out nice green color, two is it stops them from cooking. If you start heating the vegetables up and you just throw them straight back to a plate, they’re still hot inside, they’re going to keep cooking from inside out, see you want to stop the cooking process bu throwing them into the cold water. That’s blanching.