To Steam Or To Blanch? How do you cook broccoli? I always adhere to the French and to Julia

J

joe

Well-known member
when it comes to green vegetables. I blanch green beans, asparagus, spinach and other greens. Then I rinse them in cold water and continue with the recipe. They stay bright green and fresh-tasting.

But with broccoli I always end up with bright green mush when I blanch it. With chewy stems. The outside overcooks while the inside undercooks. Lately I've taken to steaming it and then rinsing it in its steamer under cold water. Not quite as green, but much more evenly cooked.

Also, the steaming water at the bottom of the pan and the broccoli stems make for a nice future soup.

It kills me that I am defying Julia here. Any thoughts?

 
Are you peeling the broccoli stems? I think you are supposed to peel

I put the stems in first & let them cook a few minutes before adding the tops. I also have a bowl of ice water to plunge anything I blanch into the second I take out of the pan.

 
Microwave. And mainly don't over cook. If you are using stems, then peel as suggested

but the microwave is perfect, IME. ;o)

 
I agree! Blanch in the microwave - in 2 batches

The second batch with the tops cut into small pieces, just barely cooked, chilled and then frozen. AFTER peeling the stems and selecting the nicest spears for the first batch to serve. If the remaining head-less stems are "young," I add them to the spears and separate back out before serving to keep in the fridge for me to snack on. I love broccoli - it's my most often Aldi purchase! Colleen

 
By "stems" I mean the small stems attached to the florets. I save the stalks for soup.

I don't peel the small stems but I do peel the tough stalks.

 
I also microwave, I find it the freshest tasting....

but the downside is that you must eat it straight away, as it continues to cook. I doubt if shocking in cold water would stop the cooking as it starts heating from the inside, doesn't it?

My daughter ate lightly-cooked broccoli this way all her life, and loved it. When she was 4 or 5, we were served well-boiled broccoli at her grandparents' house, and she refused to touch it, insisting that the grey-green mushy stuff in front of her was definitely not broccoli.

 
I guess I will try microwaving next time! I have never used it for green veggies.

 
I use it mostly for vegetables. smileys/smile.gif

Unless I roast or saute them, they are microwaved.
Joe, we are practically twins! I turn 60 the day after you do.

 
I use the whole stalk but cut it and I blanch

I cut only the toughest part of the stalk off, blanch and freeze for later use (veggies for soup or whatever). I cut the crowns off, section them then cut the stalks (after peeling if tough) into sections. I toss the stalks into simmering water first then add the crowns for just a couple minutes. I drain and quickly dump into ice water. Perfect every time. More work but Julia would be proud.

But- I only use the microwave for defrosting, reheating, melting butter (or whatever) and cooking the occasional potato or yam. I even make "real" popcorn on the stove instead of using a bag. I am stubborn and use it only as a tool, not a real cooking source. It is just who I am.

 
Maybe it is terminology but not just blanch--cook to the doneness I want which

for broccoli is crisp.

If I am putting broccoli in a salad I also cook it just a bit in the microwave so it will stay green and crisp after dressing.

 
I steam and we like it barely cooked. I cut the heads into large

flowerets, peel the whole stem and cut into rounds and steam just till tender. I use my wok with a bamboo steamer on it. Perfect every time and I don't put anything on it anymore, no butter or salt. Just pure broccoli flavor. I just freeze any left overs for broccoli and Swiss Quiche.

 
I have tried broccoli many ways. For me, I like it best steamed until it turns bright green

then we eat it. I leave part of the stems, never peel. Most of mine is purchased at the Farmer's Market and they tend to pick young. We eat it with Best Foods mayo mixed with a little mustard. If I am watching my calories, I use fresh lemon. Love it both ways, and I love my broccoli!

We had a very light dinner last night and I threw broccoli in with fresh carrots, and Brussels Sprouts. Drizzled with oil, put Sunny Paris seasoning from Penzey's on them, salt, pepper and oven roasted. It was wonderful and I liked the roasted broccoli cooked with the other veggies.

 
Thank you all for the feedback. I guess I was not being vigilant enough with the blanching.

Nor was I using ice water--just rinsing under cold. I love broccoli and I will try these different approaches in the future.

 
Not to beat the horse, I think you are going to be amazed by the microwave cooking.

Unless I roast veggies, it is all I do--and have for years and years. You can do it to an exact doneness. No need to rinse, etc. You are
finished!! ;0)

 
I've had that problem too. I think it is a surface area/mass thing--a broccoli floret it designed

to cool quickly.

I usually saute it in a little olive oil, S&P, etc. before serving, which works well if I haven't made it mushy already.

 
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