Making French Cut Green Beans

[Mama Mangia]

Making French Cut Green Beans


Trim beans to equal lengths. Line up several beans at a time. Using a chefs knife, cut them lengthwise end to end in 1/8-inch slices.

 

[KYHeirloomer]

For a single meal's worth, that's the way to go. Just make sure your knife is sharp.

But I put up many pints of Frenched beans, so invested in one of those special cutters. Turned out to be the best fifteen bucks I ever spent.

 

[Mama Mangia]

Don't forget - I'm old school - no fancy gadgets back then - if you wanted your green beans Frenched - you did it by hand for however long it took and you didn't complain! Whether it was for an addition to a salad, a meal for a handful of people, or a large family gathering, or for canning or freezing - that is the way it was done.

 

[KYHeirloomer]

Old school? Lemme tell you. Or, rather, let my brother, who has recently gotten into reenacting, tell you as he mentioned to me last night: "I'm considered a big shot in my group, because not everyone has a brother who was actually on the Lewis & Clark expedition." But I digress.

I wasn't knocking hand cutting, Mama. If I had a penny for every bean I've Frenched with a knife we could spend six months in the Med on the proceeds (I'm thinking Malta or Morroco, actually .)

But I am not against labor saving devices that actually do their job (so many don't it's pitiful). And the bean slicer is one of those. Does nearly as good a job faster and with less mess.

Plus consider that most people who read these posts do not have your knife skills---or even mine. I've been in many a kitchen, and the average American household is filled with dangerous knives.

Why dangerous? First, because the most dangerous beast in the jungle is a dull knife, and most American kitchen knives are barely sharp enough to cut butter on an August day. And second, because the people using them have not learned knife skills for one reason or another.

One thing we always have to be wary of is projecting. Never make the mistake of believing that because something is easy for you that everybody can do it. This is a natural tendency for everybody. The reality is, though, that the opposite is more likely.

 

[Mama Mangia]

KY -

I was around when Jesus lost his right sandle - glad I found it and returned it to him! LOL

Maybe you've done some exploring and you found my pic drawn inside a cave? It was a work of art done that caveman stalker that was after me. Glad the dinosaur got him! LOL

I know you weren't knocking hand cutting - I realized that - please don't think I thought that at all!!!

But you did mention something that is one of those things that irks me - so here I go on my soapbox (ok everyone - blame KY for this - and now to bore you----)

People get there oil changed on their vehicles every 3,000 miles; they rotate tires and keep the proper pressure in them; wash the vehicles at least once a week. Then they take the lawnmower apart and clean it, change the spark plugs, etc. They change the blades in their had razors for a good clean and close shave. Cars, lawnmowers and razors (for instance) all get traded in, thrown out or disposed of in some way.

But what about their kitchen???? Dull knives are right up there with pot bottoms!! I can't stand dulling (mine don't have a chance to get dull!) knives - it's a pet peeve with me - just like pot bottoms!! For the life of me I don't know why people do not clean the outsides of their pots and pans and they let them turn brown and some get caked with grease, etc. OMG - that drives me nuts! I'll be polite and hush on it for now (quite reluctantly I may add!!) because I can go for sometime on that subject!

I love the ones - "oh - this knfe was handed down from my great, great grandmother and I use it all the time" - yeah and it looks it. A thin plastic teaspoon cuts better than that thing. Too lazy to buy a sharpener - then take your knives to a cutlery/knife sharpening business and let them sharpen them. There are a lot of gizmos out there for sharpening knives. And for Pete's sake - after sharpening them - have the decency to rinse them off before using them! Who like little invisible grit balls with their meal?? arggggggggggggg

BTW - Malta sounds dang good!!!

There are some things that come very automatic with me and there are times I do forget that certain things may need to be explained in much detail. That is why you will see some of my posts written the way they are. I try not to talk "shorthand" for those that need anything.

Wanna laugh???? One of my "chef" friends (she is such a ditz!) decided to start to sharpen her knives (after I got on her about it) and she proceeded to sharpen her knives including her serrated bread knife. Which if she sharpens it one more time there won't be any teeth left on it! And she wants to know what she has done wrong!!!

I won't even start on that with her - her hubbie can buy her a new one to sharpen!