Trying to Rediscover a Broccoli Recipe

You win. Goddam.

[–] xyzzy BRO 2 points (+2|-0)

in France, and they had a cafeteria

They probably had one of those fancy industrial ovens. They best way I know to prepare it without one is pressure cooking and the right timing for the size.

[–] E-werd 2 points (+2|-0)

My guess would be steaming it, but no actual contact with the water other than the steam. Timing would take some trial and error. You may be able to salt the water that makes the steam and that could be enough to get where you want to be.

[–] Mattvision UNPERSON 2 points (+2|-0)

I don't think the salt would make it into the steam like that. Probably try salting the broccoli before steaming it, and hopefully the steam will dissolve it.

[–] E-werd 3 points (+3|-0)

Edited

I was questioning that as well. I would think some salt would travel with it, so long as it's dissolved in solution.

That ~~would~~ could be entirely wrong, or it may require a stupid amount of salt.

EDIT: spelling

[–] [Deleted] 1 points (+1|-0)

Steaming sounds right. I remember seeing large stainless steel covered pans in the kitchen. And yeah, no clue about the salt, c.f. Fluf's post.

[–] jobes Uphill gardener 1 points (+1|-0)

Possibly blanched. I do that with a lot of vegetables. Just put it in boiling water for a very short time, about 30 seconds, then strain and immediately put it in cold water. Add salt and a little bit of lemon. Works for most vegetables from spinach to broccoli. Boil time varies for size and type of vegetables

[–] [Deleted] 1 points (+1|-0)

Whoa, this sounds interesting to try.

[–] jobes Uphill gardener 1 points (+1|-0)

I forget how long I would do broccoli, i think 30-45s. You should notice the color change from the darker green to a brighter green and it won't be soggy at all.

If you do something like spinach it gets a little more complicated because you need to do it like a max of 20-25s, cool it down immediately and then wring the water out of it by squeezing it before seasoning it - a little extra salt on these work well to make them less soggy. It works great with leafy greens if you want to eat a lot of them in very few bites.

[–] angeredwhackjob 1 points (+1|-0)

Steamed maybe? With a chef who was on point with the cooking time.

[–] ScorpioGlitch 0 points (+0|-0)

Your first problem is that you're not using Brussels Sprouts.

Seriously though, have you tried steaming it?

Vive le broccoli Trying to Rediscover a Broccoli Recipe

12 comments

/s/broccoli

1988