![]() Of course, blanching doesn’t stop at Green Beans. Blanching them is about as foolproof as it gets. Shocking them in cold water stops the cooking process, and then when it’s time to serve, re-heating them is so quick and simple, so you won’t overcook them. Given you’re probably blanching them in advance, your likely going to be paying more attention to cooking them, and it’s relatively easy to get them cooked perfectly when blanching - firm, not mushy. But In addition to color, you’re far less likely to over or under cook green beans when you blanch them. If don’t blanch the beans, then as they cook from raw to cooked, they tend to turn a dull, drab, blah,grey-ish…some may say puke (but I won’t go there as I run a very respectable blog here) green, that looks like it just came out of can packed in the ’50s. ![]() When you blanch properly, the bright vibrant color of the bean keeps all the way to dinner plate. The other reason why you should blanch greens beans, is you simply end up with a better bean. I can pull them out literally 5 minutes before the plates hit the table, quickly heat them up and serve, without breaking a sweat.Blanched geen beans are better green beans ![]() They are already 90% cooked, and sitting in the fridge. As I’m trying to finish the chicken, the fish, the pork…(or whatever I’m cooking) while at the same time, pour drinks for the family and set the table, I’m more than happy to have the green beans off my plate (pun intended). Then when it comes time to actually serve the green beans, you can heat them up for about 2 minutes, and that’s when the time savings really helps you out. Adding the blanching step does indeed add about extra 10 minutes to the process, BUT you can do so hours (even up to a day) ahead of time. While blanching may add time to the whole cooking process, it can actually be a really help when it comes to managing the clock.
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