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OT: bean slicers
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When slicing runner beans in one of those nifty patent little bean
slicers, and a bean gets stuck, it's better to grasp from the bottom and
pull rather than stick a thumb on the top of the bean and *push*.
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There is a school of though which says that finely slicing runners only
encourages the loss of nutrients and flavour into the water you cook
them in.
I wouldn't know as I subscribe to the school of thought that says the
space you allocated to runners would be far better employed growing
French beans, a vegetable with just about the same cropping potential, a
finer texture and a far superior flavour with none of the faffing about.
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buy ready sliced or get someone else to do it
HTH
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I now have three lovely parallel cuts across the ball of my thumb.
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