john wrote on Sun, 26 Apr 2009 11:29:54 +0100:

>I take the point about salmanella growing on sprouting beans. if i were
>to blanch them how long should i put them in boiling water for?
>wouldnt that take the 'crunch' out of the sprout? on the packet it
>simply says 'do not

I think I have mentioned that I don't time the blanching of *bean*
sprouts. All I do is toss them into fully boiling water. When the water
boils again, I quickly drain the sprouts and put them into ice-water (or
at least cold). I'm not aware of any tests but the method should work
since salmonella grows on the surface.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not