"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 05-08-2008, 05:50 PM   #31
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,600
I see, maybe he did mean boiling fresh green beans. All I know is my mom would take canned green beans and boil them for at least 30 minutes
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 05-08-2008, 05:54 PM   #32
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by bethzaring View Post
I see, maybe he did mean boiling fresh green beans. All I know is my mom would take canned green beans and boil them for at least 30 minutes
So did mine!
I have to admit I liked them though. She added lots of butter to them.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-08-2008, 05:56 PM   #33
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,600
Quote:
Originally Posted by pacanis View Post
So did mine!
I have to admit I liked them though. She added lots of butter to them.
oh, you are so lucky, mine added margarine
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 05-08-2008, 06:04 PM   #34
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've got no problem with margarine either. It's all I bought myself for..... too many....... years.
Then I run into this site and it nothing but unsalted butter, spreadable butter, EVOO, canola oil, peanut oil..... Life is good.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-08-2008, 06:11 PM   #35
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Quote:
Originally Posted by pacanis View Post
I've got no problem with margarine either. It's all I bought myself for..... too many....... years.
Then I run into this site and it nothing but unsalted butter, spreadable butter, EVOO, canola oil, peanut oil..... Life is good.
Me, too, Pacanis. All those things are new additions to my pantry, too, and wow! What a difference!
__________________
Fisher's Mom is offline   Reply With Quote
Old 05-08-2008, 06:14 PM   #36
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
One of these days, FM, you may even find a fresh herb in my fridge
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-08-2008, 06:16 PM   #37
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Whoa, slow down Pacanis. You start going down that path and who knows where you'll end up.
__________________
Fisher's Mom is offline   Reply With Quote
Old 05-08-2008, 06:26 PM   #38
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Fisher's Mom View Post
Whoa, slow down Pacanis. You start going down that path and who knows where you'll end up.
Yeah..... just call me an adventurer

The thing about fresh herbs though, and this kind of relates to this thread, is that sometimes I like to add a little Italian seasoning to my sauteing green beans. How do you do that with fresh? Grab some oregano, parsley, thyme, whatever else they put in those plastic shakers, chop it up super-fine and toss it in? That's a lot of work for just adding a little seasoning and still wanting the beans to stand out and not a bunch of leafy/chunky looking fresh spices. I can see the benefit of fresh in some dishes, but dry is so much handier and lasts forever. You don't need as much either.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-08-2008, 07:44 PM   #39
Assistant Cook
 
Calliope's Avatar
 
Join Date: May 2008
Location: Portland, OR
Posts: 3
Send a message via Yahoo to Calliope
Well it depends...

Funny you should mention...I'm just getting ready to do an Asian saute I like to do in a wok in which I start with fresh green beans not blanched or steamed. I saute in sesame oil and fresh garlic, and sometimes slivered almonds or cashews, and just towards the end add just a bit of water so they steam a bit. They are still pretty firm when the dish is finished, and I toss them with a bit of sesame seeds unless I've used other nuts earlier in the dish.

If I'm going to saute green beans in a sauce like soy or teriyaki that I want it to absorb though I will give them just a bit of a steam as softening them up a bit will allow them to absorb the liquid.

I'd say you can essentially blanch them at any point in the cooking process.

Robyn
__________________
Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne
Calliope is offline   Reply With Quote
Old 05-08-2008, 07:46 PM   #40
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
hmmm, sort of like searing a steak and then finishing it in the oven...

Makes sense to me.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.