tag:blogger.com,1999:blog-5490717562530500796.post8086558524759781..comments2009-08-13T17:47:46.665-05:00Nancy Yoshttp://www.blogger.com/profile/04851990325188858710nancywilschke@sbcglobal.netBlogger2125tag:blogger.com,1999:blog-5490717562530500796.post-44502106650187958802009-08-13T17:47:46.665-05:002009-08-13T17:47:46.665-05:00How very interesting -- I&#39;m not sure there is a French word for it. Mme. Kamman specifically rails, in one of her books, against <i>undercooked</i> beans or vegetables of any kind. She says the &quot;tender-crisp&quot; fad did not do justice to what a beautifully cooked vegetable can be. To each his own, I suppose.Nancy Yoshttp://www.blogger.com/profile/04851990325188858710noreply@blogger.comtag:blogger.com,1999:blog-5490717562530500796.post-88333162502935835992009-08-13T15:51:08.231-05:002009-08-13T15:51:08.231-05:00&quot;boil vigorously for 6 minutes.&quot; what a travesty! i was not a fan of the french way of preparing string beans when i lived in strasbourg -- they always overcooked their &quot;haricots verts&quot;, and it was maddening! what&#39;s the french word for &quot;al dente&quot;?Ericahttp://www.burgundiva.comnoreply@blogger.com