Probably what they meant. Poaching is specifically around 170 fahrenheit, so it’s a low and slow cooking process. For veg, you wanna blanch them which is with boiling water; fast and hot. If you cook them too slow, the chlorophyll turns brown before the veg is ready. Green beans don’t take long so it might not matter, but you’ll notice the difference with something more like broccoli.
Probably what they meant. Poaching is specifically around 170 fahrenheit, so it’s a low and slow cooking process. For veg, you wanna blanch them which is with boiling water; fast and hot. If you cook them too slow, the chlorophyll turns brown before the veg is ready. Green beans don’t take long so it might not matter, but you’ll notice the difference with something more like broccoli.
Thank you for the thorough explanation and term correction! These were definitely blanched, not poached.