Master how to cook green beans and achieve the perfect texture and color every time. The simple blanch and shock method is the key to bright and crunchy …
No, I have to disagree. I am from the south and we generally cook our beans to a soft texture, which does taint the color a bit but the tendency is to cook them slowly in stock with bacon, garlic, and onion. I also "string" the beans, to remove that nasty growth stalk that goes down the entire veg, both sides, top to bottom. Otherwise you have that fibrous, indigestible stalk which is unpleasant. To say the least. The crunch might be nice in a cold salad, but for that, after removing the sting I cut them into very small pieces. You still get the crunchy texture but in manageable bites. Down here you can't pass off beans that aren't fully cooked. Sorry. It's a cultural thing I suppose.
Jessica, I am only 19 years old. Anyway, I opened the container of green beans, washed them and ate them without cooking. I then realized I most likely missed something -.- thanks for this video
I never understood USA's fascination with mushy, overcooked, and tasteless green beans sitting under a heat lamp for hours. It doesnt do the fruit justice. Crispy cooked, or even raw, is better
Thank you for sharing this technique! I could use this method to cook green beans that I want to include in my vegetable spring rolls. I just didn’t want to cut them tiny and sauté them with meats because they always come out mushy and dull colored, too. That’s why.👍🏽👍🏽👍🏽This idea is definitely a big help for me. Thanks 🙏 again!
I must say I don't think I've ever wanted green beans to be crunchy or cared what colour they are. The only good reason to cook them this way that I've seen is that 'overcooking' can cause some nutrient loss.
I love green beans
Love you so much baby 😂
jeffy hate this video
Nice;)
405k views to boil beans for 2 min. Bill Burr non stick pan..
Where is the seasoning lady
AlI know is my wife LOVES the way I cook green beans. So thank you Jessica.
She just undercooked and then made them cold
This was incomplete
0:22 for a while I was thinking am I watching a ModestPelican Sons of Virgin episode?
Ohh am going to be a pro after boiling my beans🤣🤣
Bless bro🙏🏾💥
No, I have to disagree. I am from the south and we generally cook our beans to a soft texture, which does taint the color a bit but the tendency is to cook them slowly in stock with bacon, garlic, and onion. I also "string" the beans, to remove that nasty growth stalk that goes down the entire veg, both sides, top to bottom. Otherwise you have that fibrous, indigestible stalk which is unpleasant. To say the least. The crunch might be nice in a cold salad, but for that, after removing the sting I cut them into very small pieces. You still get the crunchy texture but in manageable bites. Down here you can't pass off beans that aren't fully cooked. Sorry. It's a cultural thing I suppose.
This was so simple. Thank you!
they are stone fukn cold, what a load of shit
I loved it when she was crunching LMAO
Those won't taste cooked.
This is exactly what I talk about in this video:
https://youtu.be/mfr_O89aG_k
Umm those aren’t cooked!
Damn she gave me yellow fever
does this work on kidney beans?
I am going to try.
good music too
can she just stop all the unecessary talking and get to the point
💚
Jessica, I am only 19 years old. Anyway, I opened the container of green beans, washed them and ate them without cooking. I then realized I most likely missed something -.- thanks for this video
I like them smushed
No new info in the first 75 seconds. Beans and water… vid could've been shorter
Hahaha is that your cooking just boiled
Great explaination !!
I never understood USA's fascination with mushy, overcooked, and tasteless green beans sitting under a heat lamp for hours. It doesnt do the fruit justice. Crispy cooked, or even raw, is better
Girl you didn't season the plain green bean worth a damn.
Not sure why I'm slightly turned on lol.
Lol wth! 2:59–3:04 so obnoxious. how dare you
Jeffy has joined the chat…
Very unrelated note but you look like Stephanie Buttermore to me
Thank you for sharing this technique! I could use this method to cook green beans that I want to include in my vegetable spring rolls. I just didn’t want to cut them tiny and sauté them with meats because they always come out mushy and dull colored, too. That’s why.👍🏽👍🏽👍🏽This idea is definitely a big help for me. Thanks 🙏 again!
I must say I don't think I've ever wanted green beans to be crunchy or cared what colour they are. The only good reason to cook them this way that I've seen is that 'overcooking' can cause some nutrient loss.
Like a pro she just boiled em 😂
If I may ask,were did she learnt that good English 🤔
how do you reheat them?
You call this cooking!! They are not cooked obviously, they should be mushy and the color darker where I come from lol
Thanks. Very helpful for the novice.
Chlorophyll? More like borophyll
I came here thinking this was a 2k video
I’ve done these and they are delicious! But too much effort for a side dish imo
the Boiling water looks perfect ? What does NOT perfect boiling Water look like ?
One of my fave additions to my Fancy AF salad!