Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 19

When young these vegetables can be cooked whole, with tops and tails removed. When older, a stringy vein develops down the ribs of the pod, which must be removed before cooking for full enjoyment.

Trim away the “strings,” then slice the bean lengthways, or break with the fingers into 2-inch lengths (this saves time), and steam or boil the vegetable until tender in a small quantity of boiling salted water. When tender and young allow them to “steam” by using very little water, and adding, if possible, a very little fat which they can absorb during the cooking. This makes them glisten well and improves their flavour. The actual cooking time varies with the age and size of the beans.

When beans are home-grown and can be gathered near the time of cooking, their full flavour and goodness can be enjoyed; for households purchasing from local markets, it is wise to select beans as crisp as possible.

When runner beans are too old for table, let them mature on the plants and then dry the beans (not the pods) for winter use.

For FRENCH AND RUNNER BEANS IN SALADS, see p. 61, SALADS.