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I apologize for the rather...serious (?) broccoli post as opposed to the usual silliness.

I used to work at a university in France, and they had a cafeteria that had the best goddam broccoli I've ever had. It was very, very soft, yet at the same time not soggy at all. Maybe it was also very lightly salted, if I'm remembering correctly? It was the best goddam broccoli I ever had. Whenever they served it, I would stack my plate with the stuff.

I just, I want to recreate it, but I'm having a tough time figuring out how they did it.
I apologize for the rather...serious (?) broccoli post as opposed to the usual silliness. I used to work at a university in France, and they had a cafeteria that had the best goddam broccoli I've ever had. It was very, very soft, yet at the same time not soggy at all. Maybe it was also very lightly salted, if I'm remembering correctly? It was the best goddam broccoli I ever had. Whenever they served it, I would stack my plate with the stuff. I just, I want to recreate it, but I'm having a tough time figuring out how they did it.

12 comments

[–] [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.

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