Insider Kitchen Tips On Using Broccoli

Knowing Your Broccoli - as part of the expert series by GeoBeats. When it comes to broccoli, buying broccoli that is, there is something you need to look for. And that is, and this is the sure sign that you have got a fresh piece of broccoli. The flourettes, which are this part of the broccoli, and this part is the stem, the flourettes should be tight. Notice that as I push here they barely separate, that means you have got a fresh broccoli. A lot of recipes call for the flourettes, which are all these little pieces here that break apart as you cut into them. But what about the stem? Well the stem is a very good piece of the broccoli and you should never throw the stem away and I am going to show you why. Well the first thing is you are going to cut the stem off set your flourettes. In a lot super markets they sell the crowns, this is called a broccoli crown. It is unfortunate in a way because the stems are so good, now the one on this particular broccoli is a little bit short but you can still use it. The first thing to do is to peel the skin, which you can do with a vegetable peeler or a knife, I prefer a knife. Notice that I have it on end. And now, now what you are going to do with this stem that you have just sliced is put it in a bowl with some salt, let it sit for a few hours, and then rinse it and put it in another bowl with some olive oil, vinegar, garlic and black pepper and let it marinade for 24 hours, and you’ve got yourself a little snack or appetizer. Now after you finish with the stems, what do you do with these broccoli flourettes? Well your going to cook them of course! But here is where the biggest mistake is usually made by home cooks, we cook it too long. Now you need to be careful, broccoli should never be cooked more than six minutes. What happens if you cook it longer than that? If you have ever smelled broccoli, then you know what happens. The broccoli, the chlorophyll in the broccoli, helps release a chemical reaction, the ammonia sulfite and the hydrogen sulfite that exists in all cruciferous vegetables, vegetables like broccoli, brussel sprouts, cabbage and that makes broccoli unpleasant in smell and in taste. So the only thing you need to remember is when the water comes to a boil, six minutes maximum for broccoli flourettes.