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Green beans
Posted on 3/16/25 at 4:11 pm
Posted on 3/16/25 at 4:11 pm
Want a tasty green bean recipe. I'm not talking about the green beans with salt meat and potatoes in a magnalite pot - green beans (fresh out the garden). I'm taking go to a restaurant and the green beans as a side dish with your rare steak kinda green beans.
The ones I cook like that are frozen. I usually use olive oil and maybe a little garlic on a flat grill. They come out tender and the appearance is good, but they lack the restaurant quality flavor. Wondering if the chefs on the board have some recommendations on how to spice them up a bit.
The ones I cook like that are frozen. I usually use olive oil and maybe a little garlic on a flat grill. They come out tender and the appearance is good, but they lack the restaurant quality flavor. Wondering if the chefs on the board have some recommendations on how to spice them up a bit.
8
Posted on 3/16/25 at 4:25 pm to sosaysmorvant
If it’s restaurant quality, it probably has butter.
Posted on 3/16/25 at 4:26 pm to sosaysmorvant
Garlic
Lemon Juice
Sesame oil
Ginger
Shallot
Blanch then saute
Lemon Juice
Sesame oil
Ginger
Shallot
Blanch then saute
Posted on 3/16/25 at 4:38 pm to KosmoCramer
Cut them thin and stir fry with thinly sliced carrots, grated fresh coconut with salt, chili powder
This post was edited on 3/16/25 at 4:39 pm
Posted on 3/16/25 at 4:42 pm to glorymanutdtiger
I love french cut frozen green beans. They cook fast.
Posted on 3/16/25 at 5:53 pm to sosaysmorvant
Steam some fresh cut string beans.. Melts some butter and put in some brown sugar.. Mix with green beans and you can thank me later... Simple and delicious...
Posted on 3/16/25 at 6:20 pm to sosaysmorvant
one key to restaurant green beans...blanch or steam as noted above then straight into an ice water bath. right before your steak is done, melt some butter and quickly saute the beans with some slivered almonds, lemon and salt. GTG
Posted on 3/16/25 at 9:47 pm to sosaysmorvant
A few tbsp of oil. Throw in green beans and get them all nestled in. Leave them alone to fry until they start blistering. Once they start blistering give them a flip and throw in a few cloves of garlic finely sliced and some crushed red pepper. Let the garlic and red pepper brown and place the beans on a paper toweled lined plate. Salt to taste.
Posted on 3/16/25 at 10:06 pm to sosaysmorvant
First, you must understand the principles of blanching.
Here's a video frim TK, explaining how to blanch green beans. LINK
Next you need to learn techniques of making burre monté and burre fondue. Monté is a make-ahead sauce and fondue is made á la minute. Use either to reheat the beans.
Put these together to make restaurant level green beans. Add garlic if you like & a touch of lemon juice. Garnish with lemon zest.
Here's a decent video of a good technique.
LINK
Or you could just saute them in butter, just make sure to use clarified butter. Otherwise, the milk solids will brown. Unless that's the result you're looking for.
Here's a video frim TK, explaining how to blanch green beans. LINK
Next you need to learn techniques of making burre monté and burre fondue. Monté is a make-ahead sauce and fondue is made á la minute. Use either to reheat the beans.
Put these together to make restaurant level green beans. Add garlic if you like & a touch of lemon juice. Garnish with lemon zest.
Here's a decent video of a good technique.
LINK
Or you could just saute them in butter, just make sure to use clarified butter. Otherwise, the milk solids will brown. Unless that's the result you're looking for.
Posted on 3/17/25 at 7:54 am to sosaysmorvant
I cook green beans at least once a week with dinner. I buy fresh green beans, pop the ends, soak in water for at least 30 mins, cook them in a foil pocket that is sealed up for 25-30 mins. They are always delicious. I coat them with avocado oil, season with course black pepper, kosher salt, and minced garlic. The smoke point for EVOO is too low to use it, so that is why I go with Avocado.
Posted on 3/17/25 at 10:21 am to Marlo Stanfield
quote:
The smoke point for EVOO is
410 degrees
Posted on 3/17/25 at 11:58 am to cgrand
quote:
one key to restaurant green beans...blanch or steam as noted above then straight into an ice water bath. right before your steak is done, melt some butter and quickly saute the beans with some slivered almonds, lemon and salt. GTG
This is exactly what I do.
Posted on 3/17/25 at 12:54 pm to sosaysmorvant
I cooked some yesterday.
2 tablespoons of beef tallow
1 medium onion diced. Sautee onion.
1 bag of frozen Trader Joe green beans. Just cook them down, add water to deglaze, and repeat 3-4 times.
Add whatever seasonings.
I just smoked a brisket so I'll usually cut some up and throw in the pot.
2 tablespoons of beef tallow
1 medium onion diced. Sautee onion.
1 bag of frozen Trader Joe green beans. Just cook them down, add water to deglaze, and repeat 3-4 times.
Add whatever seasonings.
I just smoked a brisket so I'll usually cut some up and throw in the pot.
Posted on 3/17/25 at 1:48 pm to KosmoCramer
quote:
Garlic
Lemon Juice
Sesame oil
Ginger
Shallot
Blanch then saute
Yup, this is it. I do pretty much this or a balsamic one without the ginger and sesame oil.
cook the garlic and shallots in olive oil, pour in the balsamic and let it reduce to a syrup consistency, then toss in the blanched beans until the sauce thoroughly coats and sticks to them. Squirt just a touch of lemon on the last few tosses just before removing from heat. Simple and delicious.
Posted on 3/18/25 at 5:55 pm to SixthAndBarone
quote:
If it’s restaurant quality, it probably has butter.
And plenty of salt. Those two ingredients are usually in the answer when people ask chefs why their _____ at home is not as good as the version at a restaurant.
Posted on 3/18/25 at 6:10 pm to BigDropper
quote:Don't get much better than Thomas Keller when it comes to anything cooking. Of course, I'm a huge fan of all things Thomas Keller, so I'm a bit biased.
Here's a video frim TK, explaining how to blanch green beans
Posted on 3/18/25 at 6:32 pm to SixthAndBarone
quote:
it’s restaurant quality, it probably has butter.
I worked in fine dining in college. The amount of butter they use would surprise most people.
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