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I'll be using fresh green beans, and I've seen a few comments from people saying they don't like using fresh green beans because they don't get tender.
It says to boil the green beans in 4 quarts of water with 1/2 cup of salt. But I'm cooking for people who don't like their food too salty. Will the green beans absorb all that salt? Will rinsing the green beans under cold water wash all the salt away?
Blanch in lightly salted water until just bright, plunge into cold water, drain and freeze overnight, then steam the next day. the freezing will break down the cell walls and they will be nice and tender.
I'll be using fresh green beans, and I've seen a few comments from people saying they don't like using fresh green beans because they don't get tender.
It says to boil the green beans in 4 quarts of water with 1/2 cup of salt. But I'm cooking for people who don't like their food too salty. Will the green beans absorb all that salt? Will rinsing the green beans under cold water wash all the salt away?
As a non salter that would kill it for me. I was never a fan of salt on food, even as a child. I can eat a chip or pretzel and be ok, but I am not a lover of salting food. The entire family knows that if you come to my house and I have cooked - you will need to salt it.
The only thing I've found to make fresh green beans tender is serious cooking time. We don't use a lot of salt either. I use lightly salted water and let them simmer until they are tender. Usually add some finely chopped onion and garlic to the water as well. On special occasions, like today (Thanksgiving), I'll cook them in unsalted stock.
The long cook time will change them to a darker green but will be tender to eat.
Other ways I've cooked them is stir fry at high temp and saute in bacon drippings.
The only thing I've found to make fresh green beans tender is serious cooking time. We don't use a lot of salt either. I use lightly salted water and let them simmer until they are tender. Usually add some finely chopped onion and garlic to the water as well. On special occasions, like today (Thanksgiving), I'll cook them in unsalted stock.
The long cook time will change them to a darker green but will be tender to eat.
Other ways I've cooked them is stir fry at high temp and saute in bacon drippings.
Totally right
I don't like hard crispy vegetables and always cook mine longer until they become softer. This is not only for string beans but carrots, cauliflower, broccoli and the rest. If I'm oven roasting them, which is another option other than boiling, I leave them roasting until they are a texture I like. I don't care if they are a little browner.
I'll be using fresh green beans, and I've seen a few comments from people saying they don't like using fresh green beans because they don't get tender.
It says to boil the green beans in 4 quarts of water with 1/2 cup of salt. But I'm cooking for people who don't like their food too salty. Will the green beans absorb all that salt? Will rinsing the green beans under cold water wash all the salt away?
People that say that they don't get tender, simply don't cook them long enough. You don't need to put a ton of salt in there. I would never add a half cup! FWIW, I only use the French style canned green beans for the casserole dish. But I always use fresh for my grilled beans. And they are as tender as they can be.
Wow, you all are making this so hard.
Simmer the green beans until they’re barely tender, drain, and use them in the green bean casserole. You do not need to add salt if you don’t want to.
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