Materials Required :
1 or more heads broccoli
Apparatus :
A paring knife
Equipment for broccoli cooking
Guidelines (for cooking broccoli) :
1. Trim Off of the Florets - Slice directly through the broccoli
stem as near to the crown as possible. The overhead should plunge into various large florets. Cut
with the trunk of every floret to create bite-sized pieces. Put these in a small pan and run them
under water to clean away any grit.
2. Trim and Slice the Stem - The primary stem of the broccoli
is entirely edible. Trim off any leaves
or blemishes.It is possible to
eliminate the harder top layer of skin
with a peeler if you need but it is not required. Slice off the base inch of the stem and
discard.Slice the rest of the stem into disks.
Stems take more time than florets to
cook, so place all of these pieces in the different pan from the florets. Tinse under
water to clean away any grit.
Cooking Method
#1: Blanching - Cook a bow pan of cold water and also have it next to the stove.
Take a large container of water to a rapid
boil. Add a heaping tablespoon of salt.Add some broccoli florets and
cook until crisp-tender, 1 - 1 1/2 minutes.Eliminate with a slotted spoon
and drop immediately in the cold water. Allow the water get back to a boil, then
cook the stems until they're also crisp-tender, 1 1/2 - 2
minutes. If you want softer vegetables,
cook for the next Thirty
seconds.
- Uses for Blanched Broccoli: Vegetable platters, cold salads, frittatas along with other casseroles.
Cooking Method
#2: Steaming in the
Microwave oven - Place the broccoli
florets and stems inside a microwave-safe recipe and pour 2-3 tablespoons
of water over top. Cover with a dinner
plate and micro-wave on Higher for 3-4 minutes. Take off the lid carefully and check out when the broccoli is soft. Micro-wave in 1-minute bursts if required.
• Uses for Steamed Broccoli:
Side dish with olive oil and seasonings,
warm salads, frittatas and casseroles, soups.
Cooking Method
#3: Steaming on the
Stovetop - Fill a
pot with some inches of water
and place a steam cleaner basket over top.
Make sure the water doesn't touch the base of the steam cleaner basket.Take the water to some cook over medium-high heat.
Add some broccoli florets and
stems and cover. Steam for 4-5 minutes, until
tender.
- Uses for Steamed Broccoli: Side dish with olive oil and seasonings, warm salads, frittatas and casseroles, soups.
Cooking Method
#4 - Sautéing -Be sure the broccoli is just as dry as they can. Film a skillet
with oil and place over medium-high heat.
Add the florets as well as a big pinch of
salt. Toss to coat with oil. Add
the stems One minute later.Carry on cooking, mixing frequently, till the broccoli is bright
green and soft.
- Uses for Sautéed Broccoli: vegetable sautés, side dish with seasonings
Cooking Method
#5 - Cooking Heat the oven
to 425°F.Be sure the broccoli is just as dry as is possible. Toss the broccoli
florets and stems with some teaspoons of oil
and a half teaspoon of salt. Spread the
broccoli on the foil-lined baking sheet in one layer. Cook for 20-25 minutes, till the broccoli is crunchy
and you could see deep
caramelized brown spots. Work quickly.
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