|
|
Article: Cooked way past crunchy, green beans add buttery texture
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- September 22, 1999
- Author:
CopyrightCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
|
Overcooked green beans have always been one of my perverse
pleasures, one that I never admitted to any crisp-vegetable
advocates. I realize that if you subject green beans to a long
enough cooking time their bright green color turns drab olive, which
is unfortunate. But at the same time, the green bean's texture
changes from crunchy to chewy and finally to buttery, which is
delicious.
Little did I know Todd English, one of Boston's trendier chefs,
shares my passion.
In the delightful cookbook he wrote with Sally Sampson, "The Figs