green bean seasonings

[Chef David Simpson]

I love a good challenge, but the argument is getting old and this person asked for recipes so I'll give you some more.
How about this, sauted green beans with shatake mushrooms.
par cook beans 1 minute, spot dry
saute garlic & shallet
ad shrooms & beans saute 1 minute
ad some dry white wine
basel, S&P
serve

[This message has been edited by Chef David Simpson (edited October 21, 2000).]

[cape chef]

Ok Nicko, If you insist.
I will stand by my word and my own experence.
I ask you to take to saute pans, both with boiling water, to one add a teaspoon of kosher salt and to the other add some lemon juice. Blanch some fresh green beans for three minutes and see if you notice a difference. once again acid works to maintain many fruits and vegetables color,apples, pears ect.as for the chicken base and butter would you really serve such a thing?
sounds like someone who doe's not respect the true flavor of food. mass production or not

[Nicko]

Adding lemon juice to the water when you blanch off green vegetables is pretty common. The acid effects the alkaline and it helps to keep the green color. One chef I worked for used to add baking soda to the water. I always felt it was an unnecessary step if you cooked the green beans properly. Incidentally the same chef who used to add baking soda to the cooking water for green beans also you to saute them with whole butter and chicken base. Sounds weird I am sure but the guy used to get tons of compliments on his green beans. All he did was take a huge pat of butter, a small scoop of high quality chicken base, mash them together, and the saute the beans with this. Hate to admit it but the beans did taste great for a buffet item.

------------------
Thanks,

Nicko
nicko@cheftalk.com

[Chef David Simpson]

THREE MINUTES!!!!!!! THAT WOULD TURN ANY VEG BROWN!! I was talking about one minute to 45 seconds.

[This message has been edited by Chef David Simpson (edited 10-27-2000).]

[Chef Mark Hayes]

Hey, Everbody Just Chill!

Don't forget that part of being a chef is showing PASSION in what you do and stand for.
Now; We, as chefs, also need to realize that it is not what we say, as much as it is how we say it. Can't we all get along?

Anyway, I was almost kicked out of a kitchen once by a french chef who saw me pan-steaming some green beans (I was in the weeds and didn't have time to leave my station to go to the steamer). He said "Vat is dis, You cannot saute wid waterr!" He Couldn't understand the concept. About a week later he had a nervous breakdown!

[This message has been edited by Chef Mark Hayes (edited 10-28-2000).]

[Chef David Simpson]

cape chef, I'm sure you know what your talking about. But I am a Ahole and when I see someone challange my recipe, that it could'nt work or should'nt work it gets me a little P.O. so I'm sorry if your feelings got hurt, but did you ever stop to think you were doing the same to me.
In all respect to you and to our profession.
I apologize to you in sinsere hopes that you will forgive me for being condensending and rude. I am at times very passionate and other times I can be very, very arragant, about my food. But I will not stand down for what I beleive in, in any fashion. This is my character as a person and as a chef. I am not trying to be anything other then what I am.


Again, I apologize.
sinserly and professional,
Chef David Simpson

[cape chef]

David,

I appreciate your reply.I am also one who is passionate about my food.Like I said, I can tell you are talented have a great career ahead of you. It is always easy to pass the buck,but your reply was one of a mature person.I guess it is time to leave the green beans on there own.Have a good day.
Brad

[Chef David Simpson]

Thank you, cape chef.

[cape chef]

Chef Simpsom,
I am sure You are a talanted chef. And have many years in the Kitchen. I would like to say however that I notice sometimes the way you respond to people can be alittle condensending and rude. I aslso have had many years in the kitchen and have a solid education in culinary arts and managment. I pride my self to project a proactive a positive attitude to all my staff and peers, by your last reply And the way you Capitalized your responce gave me a feeling that perhaps you we're trying to send some kind of message, perhaps that I don't know what I'm saying, Or maybe you are just trying to be cool. Whatever your motive is for you to know, But as a veteren of this industry I would appreciate your respect as i,m sure you would enjoy the same.I am not one to harber a grudge and only wish you much success in your already fine career.
Sincerly
Brad

[Chef David Simpson]

And now we move on to string beans!

"VAT IS DIS"!!!!

[This message has been edited by Chef David Simpson (edited 10-30-2000).]

[m brown]

All this fuss over green beans? We are not in Kansas anymore!

At home I like to take the fresh beans and sautee (pan roast) in whole butter, sea salt and pepper, get them toasty and consume. Lovely buttery beany with a bit of caramelized crust.............
mmmmmmmmmmmmmmmmmmm



[This message has been edited by m brown (edited 10-30-2000).]

[Nicko]

Cape,

The chef that showed me that trick was one of those guys that knew every short cut in the book. After leaving that place I never served those beans again, except that I did a different version. I made a very rich chicken stock and which I reduced way down to a glace (basically making a glace de volaille). I sauteed blanched green beans in whole butter, a little of the glace, and sea salt. The flavor was so much more robust and also a much cleaner taste as you can well imagine.

Cape, I started off in family places where using base was a way of life. It wasn't till later that I learned how much better food tastes without it.

------------------
Thanks,

Nicko
nicko@cheftalk.com

As much as I'd like to stay out of the "green bean debate", my curiosity got to me so I did a little research. There is a site that pretty much backs up what I was taught: Acids react with chlorophyll and cause green vegetables to turn brown or gray. The same holds true if you cover them during cooking. Check it out if you're interested. http//agschool.fvsc.peachnet.edu

I hope everyone realizes that this is about education, not ego.

[This message has been edited by missyk1999 (edited 10-30-2000).]

[This message has been edited by missyk1999 (edited 10-30-2000).]

[cookM]

Chefs,
I am glad everyone was able to *agree about disagreeing* and sit down at the table together. That's one of the things I like about our cafe. I personally would hate to lose anyone because I've learned so much from everyone here.
The discussion also made me remember something one of my wise English professors said. He said that good writing activates all the senses; you can smell, see, etc through the words. So with this electronic medium, I find that I am not always able to understand the emotions or reasonings behind someone's e-words, so I am always careful with my translations of it.
Hope this makes sense.

Best wishes,
cookM

I like shallots, small amount of butter, deglaze with white wine and persimmon juice. S&P to taste sit back and enjoy!