Copy Cat Recipe - TGI Friday's Green Bean Fries (2024)

FAQs

Do you have to blanch green beans? ›

No matter how you plan to prepare green beans—sautéed, blistered, or baked into a casserole—blanching is a good place to start. Sautéeing blanched green beans ensures they're cooked from the inside out, while the final kiss of heat provides an opportunity to introduce flavorful char, plus sauces or seasonings.

Beans can be boiled for 5 minutes in a pan and then packed hot with the boiling liquid into pint or quart jars. Leave 1 inch headspace and attach two piece metal lids. For either method you may add canning or pickling salt at ½ teaspoon per pint or 1 teaspoon per quart. Salt may also be omitted completely.

Snip off the stem of each bean with a paring knife. The skinny tip end does not need to be cut off. You can leave beans whole or cut them in halves or thirds, depending on what size you need for your recipe. Boil: Cook prepared beans in boiling water with a pinch of salt for 10 to 15 minutes, checking for doneness.

How to Store Green Beans. Green beans should be stored unwashed in the crisper drawer of your fridge. If they came in a bag, keep them in the bag when storing. If they came in a small berry box from the market, transfer them to a reusable storage or plastic bag before storing them in the fridge.

Blanching can take between 1 and 15 minutes at a temperature of 160 to 212 degrees Fahrenheit. Using a microwave to blanch vegetables before preserving is not recommended by the National Center for Home Food Preservation because it can cause uneven blanching.

Choose freshly picked green beans, rinse clean, snap to bite-size pieces, place in jars and cover with boiling water, then pressure can for just 20 minutes! Easy peasy and no need to pre-cook or blanch your green beans.

Cooked food can only stay in the temperature danger zone for so long before it becomes unsafe to eat. Havern explains: "The maximum amount of time perishable foods can [spend] in the danger zone is two hours. At two hours, the food must be consumed, stored correctly, or thrown away.

The main different is the texture. Because French cut green beans are sliced so thinly they cook up silky and tender. The slicing also turns the veggie from a tube to a strip, which helps the beans absorb the flavors they're cooked with (more on that below).

My method for how to cook green beans is super simple! Here's how it goes: First, wash and trim the beans. Rinse them in a colander under cool running water, and snap off the stems.

Are Green Beans Safe for Dogs? Chopped, steamed, raw, or canned—all types of green beans are safe for dogs to eat, as long as they are plain. Green beans themselves are not only safe for dogs, but veterinarians also recommend them as a healthy treat.

Can you eat green beans raw? ›

In summary, the safest way to eat green beans is usually cooked, but green beans can be eaten raw as well. Just be sure to wash them under running water before using them, as you would with any other produce. And because green beans contain lectins, eating them raw may result in tummy troubles.

Ice bath method (a.k.a. blanch and shock): Drain the string beans into a colander in the sink and run cold water over them (to start to cool them down). Now transfer them to a large bowl of ice water. This will stop the cooking process and help preserve that bright green color they've achieved.

Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack.

If you freeze green beans without blanching them first, the texture, color, and taste won't be quite as fresh when you defrost and eat them after long-term storage. They'll be good for a couple of months in the freezer, but quickly go downhill thereafter.

Blanching Green Beans

Let them cook for three minutes and then drain the green beans in a colander. As an alternative, you can steam the beans for three minutes rather than boiling them.

Chopped onions and peppers usually don't need blanching. Sweet potatoes, pumpkin, spaghetti squash, and tomatoes should be cooked before freezing.