Oh there is so much to learn about broccoli and keep in mind when dealing with it. Here’s a few items that seem to be important to improve your broccoli bliss.
- - Purchase broccoli with a deep green or deep green with a purple tint. Avoid broccoli with yellow coloring. Also avoid buying broccoli with enlarged or open buds. Wilty broccoli also should be passed on. Avoid soft, slippery, watersoaked spots on the bud cluster, as it’s most likely in its decay state.
- - The stronger the uncooked broccoli smells, the older it is.
- - Broccoli is available all year, but its peak season runs from October through April.
- - Since the stem is thicker than the buds, broccoli is suceptible to uneven cooking. Remedy this by cutting a deep “X” on the bottom of the stem.
- - Broccoli is best cooked quickly. The longer it’s cooked, the more nutrients that are lost and the more color is lost.
- - Lemon juice or vinegar will give the broccoli a green-gray color. Avoid if possible.
- - If you don’t like the smell of broccoli while boiling at, add slices of red bell peppers, or even chunks of stale, unsliced bread. Obviously you will want to remove said peppers or bread prior to serving.
- - Broccoli and blanching were made for each other. If you want to retain the color of Broccoli in dishes such as casseroles and stir fry, add the broccoli to boiling water for one minute. Immediately place it in ice water (a process called ‘shocking’). Use said broccoli in any dish you desire.
