Green Bean

The absolute requirement for chlorophyll preservation. The green bean has a protective cuticle and a pectic matrix that require aggressive English-style cooking: violently boiling water with a high saline concentration (over 30g/L). The salt weakens the membrane pectins without destroying them, while increasing the boiling temperature. An osmotic and thermal shock in ice water is then imperative to set the brilliant green and crunchy texture. Cooked sous-vide at 85°C with a knob of clarified butter, it candies in its vegetal water while maintaining a perfect chew.