{"id":8454,"date":"2010-11-11T12:38:09","date_gmt":"2010-11-11T17:38:09","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=8454"},"modified":"2017-02-09T18:18:16","modified_gmt":"2017-02-09T18:18:16","slug":"cook-green-beans","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/cook-green-beans\/","title":{"rendered":"Cook Green Beans in Advance and Keep Their Vitamins Intact"},"content":{"rendered":"<p><strong>When you cook green beans this holiday season,<\/strong> will you open a can of condensed soup and let the beans bake for hours? Most people do. Baking vegetables over a long period of time reduces their nutrient value.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/m9BNSmJoNek?fs=1\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>Plus, if you are trying to have a stress-free holiday cooking experience,<\/strong> you\u2019re probably preparing the casserole a day in advance. That large casserole dish takes up a lot of room in your refrigerator. And, since it\u2019s flat, there are usually items piled on top of it, further ruining its appeal.<\/p>\n<p><strong>There\u2019s a better way to retain the nutrients when you cook green beans,<\/strong> save refrigerator space, and make it much easier on yourself come the big holiday meal.<\/p>\n<p><strong>Steaming is the best method to \u201cpar-cook\u201d vegetables before preparing them in other ways.<\/strong> <a href=\"http:\/\/manpans.com\">ManPans Cookware<\/a> was kind enough to furnish a free set of pans for me to play with, and I especially like the steamer insert for their wok.<\/p>\n<p><strong>The steamer insert allows me to cook green beans until they\u2019re slightly soft,<\/strong> but not completely done. I\u2019ll \u201cshock\u201d the beans by submerging them in ice water, stopping the cooking immediately. These vegetables are now partially cooked, but retain more nutrition than baking them in a fatty sauce.<\/p>\n<p><strong>Since we\u2019ve cooked such nice beans, it seems a shame to cover them with canned soup.<\/strong> I can call upon some basic cooking methods and create a roux to thicken simmering milk. The cold roux is added to the hot milk in small increments until the liquid thickens to the consistency I\u2019d like.<\/p>\n<p><strong>Then, I can add cheddar cheese for Broccoli in Cheese Sauce,<\/strong> or add diced mushrooms and create my own quick white sauce with mushrooms that didn\u2019t come from a can.<\/p>\n<p><strong>Combining my partially cooked green beans with<\/strong> the mushroom white sauce in a plastic zipper bag allows me to simply warm it up in boiling water when the holiday meal comes.<\/p>\n<p><strong>The best way to cook string beans,<\/strong> save refrigerator space, and give yourself time to actually enjoy your holiday meal this year is to consider steaming and shocking vegetables first.<\/p>\n<p><strong>Do you have a favorite holiday casserole dish?<\/strong> Leave a comment below:<\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\/cooking-dvd\/\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2013\/08\/DVD-3D-set-257x300.jpg\" alt=\"DVD-3D-set\" width=\"257\" height=\"300\" class=\"aligncenter size-medium wp-image-23643\" \/><\/a><\/p>\n<p>Cook green beans and everything else under the sun with my<a href=\"https:\/\/webcookingclasses.com\/cooking-dvd\"> most popular cooking DVD series.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Why not cook green beans ahead of time and retain all their nutrition? Steam them first, then combine with a classic white sauce for the best casserole ever.<\/p>\n","protected":false},"author":23,"featured_media":23884,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[31],"tags":[110],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/8454"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=8454"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/8454\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23884"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=8454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=8454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=8454"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=8454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}