How do you get garlic to stick to green beans?

How do you get garlic to stick to green beans? - Flat-lay Photography of Variety of Vegetables

When sautéing green beans (or snap peas, asparagus, etc) in butter with garlic, how do you get the garlic to stick to the beans?? I've tried varying the amount of butter up and down, and I've even tried adding corn starch, but nothing seems to get it to stick like I've seen in restaurants.

beansgarlicsauteing


Best Answer

I'm going to guess that you're using fresh garlic, because I had that problem with another dish. I solved it by toasting my chopped fresh garlic for five minutes at 250°F on a pre-heated cookie sheet first lightly sprayed with Pam with Olive Oil. That way, it's dry on the outside (and thus more prone to sticking), but still moist and tender on the inside.



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How do I make garlic stick to green beans?

Instructions
  • Preheat large ceramic non-stick skillet on medium heat. Add green beans and 3 tbsp water.
  • Cover with lid and cook for 4 minutes. ...
  • Push beans to the side and add butter or olive oil and garlic. ...
  • Sprinkle with salt and pepper; and saut\xe9 for another 30 seconds.
  • Serve warm.


    • How do you get the flavor to stick to green beans?

    I solved it by toasting my chopped fresh garlic for five minutes at 250\xb0F on a pre-heated cookie sheet first lightly sprayed with Pam with Olive Oil. That way, it's dry on the outside (and thus more prone to sticking), but still moist and tender on the inside.

    How do you make garlic and butter green beans?

    Melt butter over medium heat in a large skillet. Add the garlic and toast until golden, watching carefully to ensure it doesn't burn. Add the cooked green beans to the pan, sprinkle with salt and pepper, and toss to coat (and reheat if they've cooled). Serve and enjoy!


    Garlic Green Beans Recipe



    More answers regarding how do you get garlic to stick to green beans?

    Answer 2

    I use a microplane zester/grater to essentially reduce my garlic to very fine shreds, almost a paste:

    enter image description here

    This produces fine enough pieces of garlic that they essentially become part of the sauce. It also really maximizes the flavor because of the increased surface area.

    The only issue with this method is that the very fine pieces of garlic can burn easily, so be careful about when you add them to the hot pan. It takes half the time or less to sautee garlic in this format than it does the chopped equivalent.

    Answer 3

    I've watched how hey do it at some restaurants by cooking the beans first and then putting them in a bowl and tossing them with garlic that is added at that point. This eliminates the potential of the garlic getting overcooked and ruining the dish while also making it easier for the garlic to stick.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Engin Akyurt, Engin Akyurt, Angele J, Engin Akyurt

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