Joni Sare, cooking instructor

Blog — Tips, Techniques, Recipes & Methods

Green beans w/caramelized onions and shallots

Green beans have a hard time absorbing flavors b/c of its tight-waxy skin, so, the trick to picking up a flavor is to blanch them or soak them in a salt bath in order to get the tight cellulose walls to open up. This will allow flavors to be absorbed.

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