I was wrong about blanching green beans in a huge pot of water

For years, I'd use a big stockpot, thinking more water meant faster recovery. A cook from a place in Charleston showed me to use a wide, shallow pan with just enough water to cover them. The water comes back to a boil in seconds, so they cook faster and stay a brighter green. Anyone else have a simple change that fixed a basic step?

3 comments

3 Comments

susan_ward2mo ago

Same with boiling pasta, less water works better.

the_richard1mo ago

My cousin tried the less water method once and ended up with what he called "pasta paste." @rose_young you might've dodged a bullet if yours only stuck together instead of turning into glue.

rose_young2mo ago

Tried it once and the pasta stuck together.