While green beans may not be the most popular vegetable consumed in the United States, they do make a frequent appearance on the dinner table. From dishes like a classic green beans almondine to the iconic casserole that shows up every Thanksgiving, this verdant and healthy vegetable can brighten up any meal. That said, when prepared from-scratch at home, they often lack the flavor and texture that an experienced restaurant chef can draw out of them.
As a professional culinarian with nearly two decades of practice under my belt, I have snipped, sautéed, roasted, and fried my fair share of green beans throughout my career. I happen to love the earthy, delicate, sweet flavor and lightly crisp texture this vegetable lends to a plate. It can complement virtually any kind of protein or jazz up a vegetarian dish in an instant, when prepared correctly.
Read on to discover why green beans always taste better at a restaurant and how you can capture some of that gourmet magic yourself the next time you prepare them. Restaurants source the correct type of green beans for the job at hand One thing chefs understand about green beans is that they are not a monolith. There are roughly 500 different types of green beans known to man, which fall into two categories, bush and pole varieties.
Though both are edible, they have different characteristics that may make them more or less suitable for a particular culinary application. A well-educated, experienced chef will understand the nuances o.
