I've been experimenting with "uncommon" vegetables (in the US) and have recently fallen in love with long beans, which I buy at my local Korean market. Because of their length, I'm able to grill them, and the taste is delicious.
I put them perpendicular to the grates (I have a typical three-burner propane grill), and the problem comes when I try to flip/rotate them so they char evenly on all sides. Turning them (by kind of pushing them with the tongs or spatula so they roll) isn't very effective unless I try to do them one or two at a time, and I cook in large batches. Flipping them by picking up with the tongs is also somewhat ineffective; because of their inconsistent length I often have some ends fall under the grate and burn as I try to lay them back onto the grate. I can correct this individually, but I'm looking for efficiency.
I realize I could probably pick up both ends at the same time with two sets of tongs, but I don't know that I have the dexterity needed to flip from that point. Also, this is only very effective if the beans are similar lengths, otherwise they'd fall from one end and I'd have the same problem as before.
One recipe I found suggested tying them in small bunches with cooking twine or scallions. This makes a lot of sense to me, but I have neither on hand right now. So, my questions:
- If I were to use cooking twine, what would keep it from burning? Should I soak it? With direct flame like this I would expect the twine to catch on fire easily, is that an incorrect assumption?
- What makes cooking twine special? Is it just because it frays less than normal twine, or is there something that makes it food-safe? Could I use, for example, braided nylon rope, or another type of string or rope that I might have in my garage? Why or why not?