Blanching green beans involves boiling the beans for about two minutes, then putting them in ice water and cooling them off.It's possible to achieve a crunchier texture, brighter color and delicious flavor when done correctly.30 minutes is the total time for the 10 minutes prep and 20 minutes cook.
Step 1: Green beans should be prepared.
Remove the ends of your beans with water.Only snap a quarter inch from the ends.Leave as much of the bean intact as possible.The inside of the bean is exposed if you snap too much off the ends.When boiling them in water, this can cause a loss of flavor.
Step 2: A pot of water has salt in it.
Salting helps to preserve the beans' natural taste.If you don't have to include salt in your water, it's a good idea to do so.The water inside the beans is denser than the water in the salted water.If you have your beans leak into the boiling water, most of the taste will be hidden.It's a good idea to salt your water.Blanching water should be ten times saltier than the sea.If you don't like the taste of the water in your pot, add some kosher salt to it.Salting your beans is a great way to maintain that bright green color.It makes sure that the beans are seasoned evenly.Don't worry about the beans tasting salty.They will only be in the water for a short time and won't absorb as much salt as you think.
Step 3: Place the water on the stove.
You want the water volume to be at least twice as much as the beans you are going to blanche.A big pot is ideal for boiling green beans because it shortens the boiling time.The goal is to cook the beans quickly so they don't lose crunch and color.The water should be kept at a steady boil.There are bubbles in your pot.Air bubbles from the water are what are forming at the edges of the pot.The water is ready to go when big bubbles begin to stream from the bottom of the pot.
Step 4: Prepare an ice bath.
An ice bath is needed for the second step of blanching, which is "shocking" your beans in cold water to stop the cooking process.The water should be cold or at room temperature.Ice cubes should be distributed evenly throughout the water.The ice bath should not be prepared early in the cooking process.The goal of shocking your beans is to stop the cooking inside the bean.The effectiveness of shocking your beans may be decreased if you leave your ice bath out at room temperature.The ice bath should not be prepared after the cooking process.The beans need to be boiled so that they don't get cooked in their own steam.While your beans boil, don't prepare an ice bath.You can lose track of time and overcook your beans since it is a quick process.
Step 5: Green beans should be placed into the boiling water at a time.
They should be in the water for about 2 minutes.Don't add too much to your beans.Making sure they are distributed will ensure seasoning and cooking.After boiling a green bean, you can taste it.It should taste good.If you overcook your green beans, they will be tender.
Step 6: Green beans have to be removed from the pot.
To scoop them out of the water, use tongs or a strainer.Don't feel rushed.Blanching requires care as well as speed.You don't have to get all of your green beans at once.
Step 7: Put your green beans in the ice bath.
Take the beans out of the water and put them in the ice water.Before shocking your beans in water, avoid setting them down on a surface.The longer your beans are sitting, the more they cook.Beans should be kept in the ice water until they are completely cooled down.Cooking can continue from the inside out if they are removed before they have fully cooled.Don't keep the beans in the ice bath for too long.The beans are likely cooled if you can't feel any more warmth with your fingertips.It's a risk to keep the beans in the water for too long.
Step 8: The green beans should be wrapped in a towel.
Before eating or mixing them with other foods, allow them to fully dry.Green beans are inside a paper towel.The drying process will be sped up by this.If you skip the drying process, the beans will be soggy and the purpose of blanching is lost.
Step 9: You can Blanch your green beans in the microwave.
Substitute a casserole dish for a pot.The steps are the same as blanched on the stove.Green beans can be chopped into small pieces.Instead of in the water, put salt on them.3 quarts of water is enough to fill a casserole dish.Put two cups of green beans in the dish.The casserole dish should be microwaved for at least 6 minutes to stop the cooking process.After boiling the beans, shock and dry them.If you don't have access to a pot or stove, this technique is best for smaller quantities of green beans.Microwaving may not be as effective as boiling in achieving crunchier and brighter green beans.
Step 10: Green beans need to be blanched.
Put your pot and water in a basket and steam it.Use a pot with a tight lid and a steam basket that holds food at least three inches above the pot.Bring the water in the pot to a boil.The steam will reach all parts quickly if you place your green beans in a single layer.Keep the heat on high for 3-4 minutes by covering the pot with the lid.You should shock and dry the green beans.Water blanching is not as efficient as steam.It takes 1 1/2 times longer to steam blanche green beans than it does to water blanche them.Specific vegetables, such as broccoli or sweet potatoes, can be steamed.Green beans can be blanched in water, which is quicker and more effective than steam.
Step 11: You can cook your green beans.
This is not a substitute for water blanching, but it is a nice flavor supplement.After drying your beans, cook them in a skillet.For about 30 seconds, add oil and butter.To coat your beans, just add enough oil and butter.Continue to cook the beans until they are coated in butter.Remove the beans from the skillet.Before sauteing your beans, mix red pepper flakes and garlic into your butter.