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Posted: 11/3/2009 10:36 PM

#295292

	THenrich

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Total Posts:8
Last Post:11/5/2009
Member Since:9/7/2009

Subject: How to make super crunchy green beans?

The other day I had the Salisbury Steak at the Cheese Cake Factory. The green beans were very crunchy which I liked. I want to make these at home. Are these specific kind of green beans or are they prepared in some special way?

Posted: 11/4/2009 6:51 AM

#295303

	d_stefaniak

	Member

Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

Nope - I think you just want to cook them minimally. Steaming works best and is the quickest. I would put them in a steamer basket in a pot, add about a half inch of water, cover and heat on high. Once the steam really gets going, cut off the heat and let sit for 1-2 minutes. Remove from pot and enjoy.

You may have to experiment with lengths of time, though - your first few batches might be too crunchy ;) Also, quality will depend on how fresh the beans are. I recommend buying the ones that are loose or with the stems still intact - don't go for those packs that are meant to be chucked in the microwave or anything.

Debby

I gotta have more cowbell!

Posted: 11/4/2009 11:13 AM

#295315

	paddy99

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Total Posts:390
Last Post:11/16/2009
Member Since:11/30/2007

Also, look for the smallest beans possible and try to pick beans that are uniform in size.

Posted: 11/4/2009 4:28 PM

#295327

	Easy Bake

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Last Post:11/20/2009
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I agree, not overdone. Also, I find that if I do them ahead and blanch, or just finish them too far ahead, they withter quickly with time. So maybe consider them a last minute thing to cook before they are served.

Posted: 11/4/2009 10:59 PM

#295349

	leenagrace

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Total Posts:1530
Last Post:11/17/2009
Member Since:2/6/2005

OK, just have to take this opportunity to ask all of you crunchy green bean eaters:

Don't they squeak on your teeth when you eat them?

I love my veggies with a little bite but cannot tolerate this in green beans because the squeak is like nails on a chalkboard and even worse, it's INSIDE my head!

Sort of OT but I have been wondering about this a lot lately as we've been blessed with a lot of wonderful green beans in the market so I've cooked them several times in the past few weeks. Wondering if anyone else notices this effect....

Leena

Posted: 11/5/2009 2:30 AM

#295358

	d_stefaniak

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Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

Oh yeah, Leena - I'm not a fan of the squeak either. Incidentally, I'm a well-done gal on my green beans, except maybe in a stirfry.

I wonder if you'd get the squeak with wax beans? I prefer them - much sweeter, though they do blemish quickly.

Debby

I gotta have more cowbell!

Posted: 11/5/2009 5:51 AM

#295363

	fitzie

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Total Posts:2080
Last Post:11/20/2009
Member Since:3/18/2004

I stand over green beans the entire time they are cooking and poke with a knife to see when they hit the exact amount of doneness we like. I don't like them crunchy or soft - right in the middle for us.
Fitzie

Posted: 11/5/2009 6:31 AM

#295369

	munchkin

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Last Post:11/18/2009
Member Since:7/2/2007

I can like them on the crunchy side.

I'm not sure exactly what the OP had at the Cheesecake Factory, but one of my favorite methods is to cook them (chopped in 1" pieces) in simmering water for about two minutes, remove and shock in cold water to stop the cooking process. Just before serving return them to a hot pan and toss them with whatever (warmed sauce or fat, toasted nuts, cheese, etc.) and serve immediately.

On the other hand, when cooking Asian dishes, I stir fry them on high until black spots appear, and then toss to coat with whatever and serve. Not so crunchy this way.

Beth

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Posted: 11/5/2009 9:03 AM

#295394

	THenrich

	Member

Total Posts:8
Last Post:11/5/2009
Member Since:9/7/2009

The green beans at the restaurant were unusually crunchy. I won't be able to get them like those with the green beans I buy from a store.

I wonder if maybe they were soaked in frozen water to get them hard and then cooked right away. It's like there's a secret in the way they are prepared.

Posted: 11/5/2009 9:54 AM

#295398

	d_stefaniak

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Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

That could be - perhaps as Beth suggests above, they blanch them and keep them on ice and then cook to order. Makes sense in a restaurant context where they would prep as much ahead of time as possible.

Debby

I gotta have more cowbell!

Posted: 11/5/2009 12:24 PM

#295404

	wampus cat

	Member

Total Posts:55
Last Post:11/5/2009
Member Since:10/8/2007

Although a bit fussy, Julia Child's recipe for "Haricots Verts Blanchis" works like a charm. (Mastering The Art of French Cooking, Vol 1 pg 443) The beans need to be fresh. You can easily take them to the degree of doneness you prefer. From the initial blanching you can go on to any of her marvelous green bean recipes.

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