KP 018| How To Prep And Blanch French Green Beans

Here's a quick video demonstrating how to clean and blanch green beans. After the green beans are prepared, their ready to be finished using a high-heat, secondary cooking technique such as sauteing, frying and roasting.

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pm_odonnell's picture

Jacob I'm always looking to save time when I'm in the kitchen.  When I'm doing a Cesar salad for the first time with a new head of Romaine I'll tear all the leaves off and wash them and fold them in a dry paper towel so I have clean lettuce ready to roll next time since I'm usually cooking for 1-2.  I'm not sure if this is the best thing to do since I'm breaking it away from the stem so maybe you can comment there.  But after watching the above video I was curious if I was to buy a bunch of beans or broccoli, etc. would it be bad to blanch the entire lot even if I was only planning to use half or a quarter?  Does blanching hurt the fridge life compared to if I only blanched the part I needed.   

jacob burton's picture

Actually, blanching can extend the refrigerator life on many vegetables since it kills surface bacteria and deactivates enzymes that are responsible for breaking down the vegetable itself. Depending upon how fresh the vegetable was when you bought it, blanched vegetables can last anywhere from 3-7 days.

To store, make sure that the vegetables are thoroughly dried of surface moisture by sandwiching them in-between paper towels. Place in an airtight container and store in a moderately cool place in your refrigerator.