I am serving fresh green beans for Thanksgiving. How early can I blanch these, how well do they keep? I will be finishing them with some shallots etc in a skillet
I've blanched beans a couple of days before use, they were fine (and in ice water in the fridge). Would be reluctant to stretch it past two days though.
I agree with Cav. Green beans seem to go south very quickly. I'd blanch them as soon as you bring them home and freeze them if it's more than a couple of days before you will cook and serve them. They freeze very well.
I blanche them in the same skillet that I will cook them in. Use a skillet wide enough to have the green beans in a single layer. Add Only enough water to barely cover them. I leave them in the water until they turn a bright green color, so not too long. Then i strain the beans and saute in the same skillet (after wiping off the water). Takes no time at all
Susan W is a trusted source on General Cooking.
I quick blanch and use them all week all the time when they are exploding at the farmers market or my mom's garden. I have not stored them in water. Just never thought to do that. I blanch, shock in ice water, drain and wrap in damp paper towels or tea towels. Store in a plastic container or Ziploc type bag. Perfectly crisp days later.
Please enter a valid email address.
Well played. You deserve a cookie.
Linguine, kale, and super garlicky breadcrumbs
Linguine with Breadcrumbs and Kale
Smoky Pasta Alla Vodka
Shop the Piglet Tournament Cookbooks
This Japanese Sauce Will Reignite Your Love of Vegetables
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)