There is nothing worse than stretching threads of green beans between the teeth. If you want to avoid this culinary slip -up, then first reach for fresh and good quality pods, and then properly prepare them before cooking.
It will have a good taste and consistency if we choose the right product in a greengrocer or in a store. It is best to buy these vegetables at the beginning and in the full season, i.e. from June to August. Just then, the pods are young, thin, often without sip.
We usually rinse the vegetables, cut off their tips and then immediately throw in cooking. However, we must use one trick to make sure that we got rid of unwanted sip.
For this purpose Pour the green beans with hot water – under the influence of high temperature The fibers will go easier. In the next step we must do the correct cut. So we do not cut off, and cut the tips, then grab the “threads” and pull them down.
When we removed the sip from the green beans properly, then the problem may arise when cooking it. How many minutes to cook the vegetable so that it is neither too hard nor too soft?
Put the yellow pods into cold water, and we count the cooking time from the moment of boiling. We cook young green beans for 4-5 minutes, while the older ones about 10 minutes.
We cook the green variety twice as long. In the case of a young vegetable it will be 8 minutes, and the older one – 20 minutes.
We also recommend not only osooning, but also to sweeten these vegetables to turn up their taste and keep the green color intensely. So how much do you need to add salt and sugar into the water?
It is accepted that 1 kg of pods pour 4 liters of water and add 2 flat tablespoons of salt and sugar to them. The green beans prepared in this way will be perfectly soft, slightly crunchy, full of taste and appetizingly green, i.e. ready to serve solo or as an addition to dinner.
