Since my last post on green bean ends (do you cut and toss or eat?), I have heard back from Chef Anthony Gray at Southern Art (twitter stalk along with me: @southernart and @anthonyfgray) who said: “it’s all about the bean you choose. We use young tender beans.”
Ah ha! So that’s why the ends still are tasty.
I also bumped into Gena Berry last night. She knows a few things about food – check her out: http://www.culinaryworks.net/index.html and on twitter: @genaberry. She let me know that she snaps the stem end only and then pulls the thread off with it. Whoa! Why are these basics so mind blowing to me?
I do appreciate the feedback from my culinary, in the know, friends. Someday I might be half as good at cooking as them!