String beans and shallots | Jacques Pépin Cooking At Home | KQED
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String beans and shallots | Jacques Pépin Cooking At Home | KQED
Jacques Pépin shows us a tasty way to prepare string beans that is neither too little (blanching) or too much (mushy). As usual, you'll discover clever and time-saving techniques for peeling and chopping along the way. Boil the string beans in salted water for just about 6 minutes so they're still slightly crunchy. Sautee chopped shallot in ...
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