Great Cooking Videos

Hi! I’m Louis Ortiz on behalf of Expert Village and today I am going to show you a method that is referred to in a lot of recipes and a lot of cooking demonstrations and such is a shocking and blanching.

Those two are usually used within the same technique. I’ve got some fresh cut green beans and the purpose behind this is that we are going to par cook these, blanch is a sense and I’ve got some water fixing to boil behind me on the stove top. I’ve got these Kentucky Wonder Beans; I use these because they are nice and crunchy and fresh green beans of course, are years ahead of any can vegetable. You could also use haricot vert which is a French green bean, a little thinner and a little bit more bright green color to it. The tips of these usually stay for presentation purposes.

The tops however, are snapped off and in the South some people refer to them as snap beans. So we usually just pop those off. You can use a knife; I’ve got a chef’s utility knife here in the event that we need to do that. Some of the tops are missing on these.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: thai cooking, southern cooking, healthy cooking

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Cooking Tips