Guest guest Posted September 15, 2009 Report Share Posted September 15, 2009 This is in the lines of a stupid question as I know this would vary with cooking time but it seems not to make a huge difference. Do string beans always like stay al dente? I steam for quite a while. I want to sautee in brown butter, sage and garilc.. Should I first blanch and then sautee? Would that help? Also, anyone have an interesting recipe for broccoli rabe? Not the craziest about bitters. Jodi Quote Link to comment Share on other sites More sharing options...
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