how you doing guys my name is paul ellis and i run a cookery school in west sussex today you're going to get a snip of what we can actually do for you everything guys i'm going to show you how to blanch french beans harukavir my way very important guys here i have a pan of boiling water now ferociously boiling water but my little trick here if you add some salt to the boiling water it oxidizes the water it raises the temperature so we've got ferociously boiling water very importantly to keep the color and the crispness of your vegetables important when we cook our vegetables i'll need some ice i have a bowl of ice ready to go on there so when we're cooking the vegetables straight out and we shock them straight into our bowl of water and that keeps the color and it stops them from cooking very important so if you're ready for that you have no problems in that boiling water so we're just waiting for our water to boil now um let's just come to the bowl now so with my french beans all done i've just prepped them up very quickly i'll just top and tell them very simple so now our water's coming to a boil it's come to a ferocious really report now we've added our salt to it so i'm ready to add my french beans into it because i've trimmed up that's a handful straight to my into my water now like i said depending on the size of your beans depending on the size of your pot i reckon between two to three minutes no longer again it's a personal thing if you like and crispy take them out early if you like a bit more well done then you know leave a bit longer but it's coming to a ball now i've added my salt just wait for my friend benz to come to a nice little simmer for it to sort of cook quite nicely then like i said straight into cold water to shock them to keep the color very important and here we are coming to a nice little bowl now like i said the salt has brought the water to the temperature it's oxidized the water it moves it around keeps it going keeping it going there very important to have our ice water again and this applies to all green vegetables every single green vegetable needs to be in boiling water it has to be to keep it color you can't be cooking cabbage or broccoli in cold water one that will the color will be horrible it can be done but it's gonna look rubbish trust me so we're looking for the color we're looking for it to be cooked properly my water's now coming to that ferocious ball now i'm gonna take him out of that pan i like them quite crispy so they're going to come out now and into our cold water straight in there and that's like i said before keeps the color keeps it nice and crispy so now what to do with these now is that it's probably our next step is at home you've cooked your beans in a pan some butter some olive oil and just reheat them gently maybe some pepper some almonds fantastic and that's how i blanch my french beans