Re: Green beans:blanching-p.s.
- To: v*@eskimo.com
- Subject: Re: Green beans:blanching-p.s.
- From: A* D* <a*@crwys.demon.co.uk>
- Date: Fri, 16 Jul 1999 06:31:17 +0000 (GMT)
- Resent-Date: Thu, 15 Jul 1999 23:29:54 -0700
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On Fri 16 Jul, Allan Day wrote:
Having read the previous mailing, they don't tell you that immediately
after blanching you plunge them into really cold water to arrest any
cooking action. We typically treat green beans to about 15 seconds at
boiling point, too long makes them flabby.
Allan
--
Allan Day Hereford allan@crwys.demon.co.uk
