I am learning so much from these videos. I started cooking when I was 15, (age 33 now) first I worked at Burger King, throwing frozen meat slabs into a broiler 8 hours a day for one summer. I learned nothing. Next I worked 3 or 4 summers in various British bars for Tourists. Cooking chips, beans, nuggets, and things one or two steps up in quality compared to Burger King. Here I basically learned simple things, like keeping raw and cooked meat seperate, changing fryer oils, etc. Then I spent 3 years working in a real restaurant with a real chef, just me and him. Over 3 years he trained me to know what good food tastes like, and he made me care about the food I was making, rather than just doing it for a job like before. Now after working with computers in between I am back cooking in a restaurant again, this time by the sea making Spanish style fish for the passing tourists. While I have learned a lot in my handful of years cooking, it is very useful for me to be able to go back to simple basics like how to prepare and clean a Broccoli, and to be told why we do these things, and just generally refresh the basic skills again.
The video gave me all the details I needed to know how to properly do this. Very straight to the point but clear at the same time... thank you so much!
Hi Justin thanks for watching this video. these are actually my very first series of video I have done when I started. so there a bit slow and long winded but I am glad you get some useful information out of it.
My Mother and I would buy broccoli in bulk, then blanch the florets and freeze them. We also would peel the tough skin from the stems. We cut the stems into wedges and prepared a brine solution with vinegar. We put the stalk pieces into hot pint jars along with fresh dill and garlic cloves. Then poured the hot brine mixture, removed any bubbles, sealed the jars with warm canning lids and rings. We then processed them in a water bath as you would pickles. They were delicious!
I agree completely. You want to know how to cook, change the brake pads on your car, build a shed, play a guitar, rehabilitate your rotator cuff injury, etc etc. These are just some of things i have learned. You have to have a good BS detector, but UA-cam is amazing, and of course, we take it for granted.
Pre-internet, I used to have to beg my parents to take time off to drive to a library if I wanted to know something they didn’t. And often the library had no information on my subject. We had several sets of encyclopedias at home but they explained what, not how.
This is how I have always cleaned and prepped my broccoli for cleaning....except for adding the vinegar (which I will try next time). My family always says that my steamed broccoli tastes really fresh....I always put it through at least 2 washes and my theory is that the water rehydrates it making it more tender as well as cleaning it. You wouldn't think that something so seemingly insignificant could make a difference in the final product, but it does. I recycle the stems too....I either cut it into really thin medallions OR I eill cut it into really skinny matchsticks and add it into my stirfry about the same that I add the carrots.
Agreed, stalks make excellent soup. I also use them cut into march sticks in stir-fry; they have a lot of flavour, or even raw with humous. Waste not, want not.
Super vidéo,now that I have a little child in a French land I have to learn their food so that my baby can flow with the vibe,maybe someday cooking it for her can mk me like and want to eat eat soon I hope,thank for the video very explanatory 🥰
HI there good luck and tell me how you like it. remember they have cooked in boiling salty water for a around 3 to 4 minutes or until tender. see you soon on the channel
Tx for your early response, I just followed as per your video, I even recycled the middle part, I did not know about boiling thing so I will take care next time, I cooked fried broccoli the Indian style, taste was good but next time I will make sure that I boil them before use. Tx for the tip and reply. :)
For me, even though the florettes are the more glamorous and nutritious part, my favorite is actually the stem, and by a wide margin. Why ? Peel it and taste it friends ... crunchy, juicy, mild, and not bitter or tannic. I prefer it raw too, and enjoy it as I finish the prep on the rest of whatever i am preparing. Almost everyone I know discards it, but I know better. By the way, an alternate way to peel it depends on how mature it is. If you can pierce the stalk fairly easily with the tip of your thumbnail, then peel it the way shown in the video. If it does not yield to gentle pressure, here is an alternate method - slice off the bottom as shown in the video, then slip the edge under the skin at the end of the stalk, then prise up the skin and pull it back, away from the stalk. Continue around the stalk until all the tough outer skin is pulled away. Think of it as like an upscale version of stringing celery.
There is more than one way to skin a broccoli I suppose but I agree with your technique for removing the tough skin - in my experience it is much easier to slip your knife under the skin at the bottom of the stalk - it is easy to get a grip on the tough outer skin and pull it away in the direction of the top of the stalk - just a suggestion
I'm sure he's going for a certain aesthetic, but you don't have to reserve the stems for stock. Just chop and cook until tender. Peeling the stem skin is not necessary unless maybe if it's really thick. Stems and florets with garlic is a meal in itself.
It's funny because broccoli is NOT a Chinese vegetable, but Chinese restaurants have it on their menu. They cook it better than western people! It's always tender but crunchy and the floret part soaks up tasty sauce. If ever there were a vegetable meant for stir fry it is broccoli.
I learned a couple of things from this video. I had no idea that broccoli could be bug-infested as they came from the supermarket, or how to debug them. I will pay more attention in the future. A lot of people don't like broccoli, and I don't either when it is overcooked. The same is true for many other veggies such as Brussel sprouts or cabbage.
Thanks, great tip 👍I've wondered about the common method of dunking broccoli in boiling water + salt to clean florets, as the heat would leach the veggie nutrients into the water. Cold water + vinegar sounds logical. Can it stay in the water for 15 minutes to ensure all bugs are dealt with? Also, may we use synthetic white vinegar for the cleaning or only apple cider vinegar?
Don't buy synthetic vinegar, had no idea such a monster existed. A normal white vinegar is fine, its more neutral in flavour. It sounds like you mean blanching which is a cooking method, it preserves almost all nutrients (esp when done with steam) and prevents over cooking and the release of nasty sulfur compounds. Either way I'm just curious if thats what you meant or if there is a cleaning method where you cook it?
For us, at home, we actually slice and eat the stalk, it's fine, but I wouldn't serve it to guests! Whenever I cook any green vegetables I always 'shock' them in cold water after bringing them to the boil and boiling for maybe a minute. I like to preserve that lovely bright green colour ☺
A few years ago I viewed a video (I no longer can find it) where the one preparing the broccoli bathed the broccoli in vinegary water for 40 minutes; that’s what I do. He claimed that, both for the cleansing (from dirt, pesticides & possibly worms/bugs) of the broccoli as well as for making its nutrients more bio-available (similar to what happens when, after cutting/mashing garlic/onions, you wait at least 5 minutes before using it) the long duration of soaking for 40 minutes is ideal; also, it’s believed the taste is enhanced as well.
What to do with the broccoli stem: Take off the tough outer part with a veggie peeler. Cut into sticks. Blanch in very salty water about 1 min. Serve as hors d'oeuvre. They are tender and delicious. Your guests will ask them what they are as they gobble them down. I think it's the best tasting part of the broccoli plant.
Here's how i prepare broccoli: use a sharp knife, cut it into pieces, choosing piece sizes according to what I intend to use the broccoli for. Do not waste the stalk, slice it into pieces and cook with the rest of it. It is particularly good in stir fry dishes.
Mon Dieu! The stalk of the broccoli is one of the MOST delicious parts of the broccoli and when peeled and thinly sliced can be steamed along with the florets and/or one can steam the "coins" for a couple of minutes before adding the florets to the steam basket. Why boil [away the nutrition] when you can steam????l!!!! I love Judith Burke's method for stems with garlic.
Never knew regarding washing Broccoli in a vinegar solution. When I am cooking in the Restaurant kitchen I par cook the Broccoli and plunge them straight into ice water they turn a good shade of green. Then when it comes to serve them I just finish them 2 minutes in boiling water.
Broccoli is good.. Love it.. What they say is true.. Wash your vegetables always.. Soak it in the clean water live it for 30 min... For me OK... Steam Broccoli is the best for me.. Better in healthier.. Half cook is the best...
Broccoli heads are dense and inhibit a tiny bug which loves the fleurettes .. It is essential to submerge the cut heads in a bowl of ice cold water at a minimum of ONE hour prior to cooking, etc., next rinse well to discharge the insect..the insect is not dangerous but it is very tiny and is typically not seen by the naked eye but it does exist..
Wow yes i know the raw ones you can boil it for 10 minutes If it really raw after washing it. I agree with the 10 minutes. The Steam ones I will buy from Sam's club the bigger packet, it already steam in side of the parket. I do my own on microwave for10 minutes. because I. have my few carrots to make it in there to warmer and soft. After taking it out of the microwave, I will just drop my wish bone french dressings on it ooh my God it taste so yummy and very delicious. I will used thousands thill on it some times ooh My God it really good and taste very delicious. Nice teaching to know how to wash it with vinegar.If I want to cook light soup. to drop some of these ones in my soup I will just wash the green top. quick quick and drop it inside of my light fish soup great tutorial to know.
Very good instructions, but please do not cook that poor broccoli for 10 minutes of even more. 3 minutes should be enough if you put it in ample boiling water. So many people learn to dislike this wonderful vegetable because it is almost always overcooked. Just do it for 3-4 minutes, when the knife goes through it without much resistance - it is ready! And it will retain that beautiful, vibrant green color!
My recepie is: wash the florets, put them in the microwave, drizzle with the olive oil, cover with a wet paper towel, 3 minutes on high hit...DONE. If its a small piece for 2 min. Enjoy 😉 First of all, its a bright green color. still little crunchy, but cooked at the same time.
Hi there and thanks for your comment. its true that nowadays broccoli are looking worse and worse. usually brocolis with yellow part are indeed not the best. a real good broccoli should have a nice dark green color all around.
Broccoli has been my favorite vegetable, along with brussels sprouts and romaine lettuce, since my childhood. I think a lot of kids don't like them because they arent prepared properly. My mom and grandma cooked them in the microwave and that's the way I still do it.
Oh! I normally wash them with vinegar only once.
Now i will start the second rinsing wash.
Thanks so much man!
I am learning so much from these videos.
I started cooking when I was 15, (age 33 now) first I worked at Burger King, throwing frozen meat slabs into a broiler 8 hours a day for one summer. I learned nothing.
Next I worked 3 or 4 summers in various British bars for Tourists. Cooking chips, beans, nuggets, and things one or two steps up in quality compared to Burger King. Here I basically learned simple things, like keeping raw and cooked meat seperate, changing fryer oils, etc.
Then I spent 3 years working in a real restaurant with a real chef, just me and him. Over 3 years he trained me to know what good food tastes like, and he made me care about the food I was making, rather than just doing it for a job like before.
Now after working with computers in between I am back cooking in a restaurant again, this time by the sea making Spanish style fish for the passing tourists.
While I have learned a lot in my handful of years cooking, it is very useful for me to be able to go back to simple basics like how to prepare and clean a Broccoli, and to be told why we do these things, and just generally refresh the basic skills again.
well keep going at it pratice makes perfect
thanks James learning cooking is a great skill to have for yourself and others around you :o)
James M iii
James M just shut up u nugget
And u can go more plant-based so no torture is involved.
The video gave me all the details I needed to know how to properly do this. Very straight to the point but clear at the same time... thank you so much!
Hi Justin thanks for watching this video. these are actually my very first series of video I have done when I started. so there a bit slow and long winded but I am glad you get some useful information out of it.
Justin Sugay6hfđ yy
Justin Sugay y
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Exactly what I needed for tonight's dinner! Thank you for your content!!
I peel and dice the stem and mix it in with the florets...the stem is the most flavorful part!
My Mother and I would buy broccoli in bulk, then blanch the florets and freeze them. We also would peel the tough skin from the stems. We cut the stems into wedges and prepared a brine solution with vinegar. We put the stalk pieces into hot pint jars along with fresh dill and garlic cloves. Then poured the hot brine mixture, removed any bubbles, sealed the jars with warm canning lids and rings. We then processed them in a water bath as you would pickles. They were delicious!
Tbh, I wouldn't know how to do many things if it wasn't for UA-cam.
I feel you on that! I come here a lot too and read books.
I agree completely. You want to know how to cook, change the brake pads on your car, build a shed, play a guitar, rehabilitate your rotator cuff injury, etc etc. These are just some of things i have learned. You have to have a good BS detector, but UA-cam is amazing, and of course, we take it for granted.
Danny Brown: LOL!!! Sometimes U just have to try. Watch a video n u'll c it was the same! Imagine a day without network... Lol...
Pre-internet, I used to have to beg my parents to take time off to drive to a library if I wanted to know something they didn’t. And often the library had no information on my subject. We had several sets of encyclopedias at home but they explained what, not how.
@@shyne-tha-promoter9496 We know how to cut and prepare broccoli we are not fucking stupid
Thanks brother! I appreciate you taking the time to make this; helping myself and others. ♥️
*I like it because it's the simpliest vegetable to cook* !
You can also cut the broccoli stalk into thin medallions pan fry them until they’re a little brown and crispy. Very tasty!
THANK YOU FOR THE RECIPES & GREAT TIPS. LOVE THESE VIDEOS❣️CHEERS FROM 🇨🇦
Wanted to make broccoli soup and the recpie's instrutions was not clear. Super helpful video on point! Thank you!
Good video. Those broccoli stalks are the best part!
Suzanne Bruner
Agree. Slice in pieces and stir fry them.👍
@@samsg3923 I love them raw. Nice flavour.
This is how I have always cleaned and prepped my broccoli for cleaning....except for adding the vinegar (which I will try next time). My family always says that my steamed broccoli tastes really fresh....I always put it through at least 2 washes and my theory is that the water rehydrates it making it more tender as well as cleaning it. You wouldn't think that something so seemingly insignificant could make a difference in the final product, but it does. I recycle the stems too....I either cut it into really thin medallions OR I eill cut it into really skinny matchsticks and add it into my stirfry about the same that I add the carrots.
Agreed, stalks make excellent soup. I also use them cut into march sticks in stir-fry; they have a lot of flavour, or even raw with humous. Waste not, want not.
you can also trim/peel the fibrous outer skin and eat the stalks with the rest of the florets
Super vidéo,now that I have a little child in a French land I have to learn their food so that my baby can flow with the vibe,maybe someday cooking it for her can mk me like and want to eat eat soon I hope,thank for the video very explanatory 🥰
You can grate the stem part and add shavings to salads, or make a broccoli slaw!
Thanks I been drinking organic wheat grass juice . but I'm going to start eating the broccoli since I know how to clean properly thanks .👍👍
Your channel has evolved. Happy to see it
Core is like asparagus, also can thinly sliced for stir fry
I am looking forward to your videos! I hope you included French cooking soup,stews and baking plus whatever else you do.
Broccoli is so fresh, crisp and healthy that's it's like saying the actual word when you eat it. Hope that's good dietary advice from me!
We dont have broccoli in my country lot, today first time I bought it and now I will follow as per your video. Tx :)
HI there good luck and tell me how you like it. remember they have cooked in boiling salty water for a around 3 to 4 minutes or until tender. see you soon on the channel
Tx for your early response, I just followed as per your video, I even recycled the middle part, I did not know about boiling thing so I will take care next time, I cooked fried broccoli the Indian style, taste was good but next time I will make sure that I boil them before use. Tx for the tip and reply. :)
@@pragnayadav after reading your comment I made sure to boil them. Thanks. Tried it for the first time today.
Merci, I have trouble cutting them for stir-fry when I make it, this will help.
I trim the stalk, cut into batons and devour raw. Delicious.
For me, even though the florettes are the more glamorous and nutritious part, my favorite is actually the stem, and by a wide margin.
Why ? Peel it and taste it friends ... crunchy, juicy, mild, and not bitter or tannic. I prefer it raw too, and enjoy it as I finish the prep on the rest of whatever i am preparing. Almost everyone I know discards it, but I know better.
By the way, an alternate way to peel it depends on how mature it is. If you can pierce the stalk fairly easily with the tip of your thumbnail, then peel it the way shown in the video. If it does not yield to gentle pressure, here is an alternate method - slice off the bottom as shown in the video, then slip the edge under the skin at the end of the stalk, then prise up the skin and pull it back, away from the stalk. Continue around the stalk until all the tough outer skin is pulled away. Think of it as like an upscale version of stringing celery.
Yes me too.
I love the stalk. Lovely mild flavour.
Mmmm tasty tasty
Roving Punster
Agreed!
There is more than one way to skin a broccoli I suppose but I agree with your technique for removing the tough skin - in my experience it is much easier to slip your knife under the skin at the bottom of the stalk - it is easy to get a grip on the tough outer skin and pull it away in the direction of the top of the stalk - just a suggestion
Great demo. Its straight forward and well explained
I'm sure he's going for a certain aesthetic, but you don't have to reserve the stems for stock. Just chop and cook until tender. Peeling the stem skin is not necessary unless maybe if it's really thick. Stems and florets with garlic is a meal in itself.
It's funny because broccoli is NOT a Chinese vegetable, but Chinese restaurants have it on their menu. They cook it better than western people! It's always tender but crunchy and the floret part soaks up tasty sauce. If ever there were a vegetable meant for stir fry it is broccoli.
I sometimes steam/boil the stem, slice it very thin and eat it as a starter with soy sauce and poppy seeds sprinkeld over. Very nice!
gonna steal that idea thanks!
I learned a couple of things from this video. I had no idea that broccoli could be bug-infested as they came from the supermarket, or how to debug them. I will pay more attention in the future.
A lot of people don't like broccoli, and I don't either when it is overcooked. The same is true for many other veggies such as Brussel sprouts or cabbage.
John Kiljan steamimg them is very good...
Thanks, great tip 👍I've wondered about the common method of dunking broccoli in boiling water + salt to clean florets, as the heat would leach the veggie nutrients into the water. Cold water + vinegar sounds logical. Can it stay in the water for 15 minutes to ensure all bugs are dealt with? Also, may we use synthetic white vinegar for the cleaning or only apple cider vinegar?
Salt water or vinegar is fine. It merely irritates the bugs and flushes them out.
Don't buy synthetic vinegar, had no idea such a monster existed. A normal white vinegar is fine, its more neutral in flavour. It sounds like you mean blanching which is a cooking method, it preserves almost all nutrients (esp when done with steam) and prevents over cooking and the release of nasty sulfur compounds. Either way I'm just curious if thats what you meant or if there is a cleaning method where you cook it?
Synthetic vinegar? News to me
Nice tip, cut end of broccoli to cook faster.
Learn something new every day
You just made my cooking easier. 😊
Can we add salt Instead of vinegar for cleaning.I peel the florets also for quick cooking &for getting rid of any insects.
You sure have come a long way since this x)
Looks amazing! Thanks for this recipe.
Thanks a million ❤❤
Thanks for your frugality; most culinary videos--esp. with well-known presenters---are quite wasteful....!
Mane plañt
Thank you. Very clear instructions ☺
For us, at home, we actually slice and eat the stalk, it's fine, but I wouldn't serve it to guests! Whenever I cook any green vegetables I always 'shock' them in cold water after bringing them to the boil and boiling for maybe a minute. I like to preserve that lovely bright green colour ☺
I steam them, and they do the same.
@@giovanna722 not if you oversteam them. They turn poo brown.
A few years ago I viewed a video (I no longer can find it) where the one preparing the broccoli bathed the broccoli in vinegary water for 40 minutes; that’s what I do. He claimed that, both for the cleansing (from dirt, pesticides & possibly worms/bugs) of the broccoli as well as for making its nutrients more bio-available (similar to what happens when, after cutting/mashing garlic/onions, you wait at least 5 minutes before using it) the long duration of soaking for 40 minutes is ideal; also, it’s believed the taste is enhanced as well.
Nice....clean explanation. ...! Thanks...God bless you.....
What to do with the broccoli stem: Take off the tough outer part with a veggie peeler. Cut into sticks. Blanch in very salty water about 1 min. Serve as hors d'oeuvre. They are tender and delicious. Your guests will ask them what they are as they gobble them down. I think it's the best tasting part of the broccoli plant.
I Chop them up and blend them into my veggie smoothies.. waste not, want not!
Stir fries with some garlic ginger and Bragg's Liquid Amino or tamari. The best.
Do a vid on Brussel Sprouts please, my favourite veg.
I've never thought about having to clean it so thoroughly....
Here's how i prepare broccoli: use a sharp knife, cut it into pieces, choosing piece sizes according to what I intend to use the broccoli for. Do not waste the stalk, slice it into pieces and cook with the rest of it. It is particularly good in stir fry dishes.
Thanks for the video.
But please, can l just eat it all alone or with someother food like rice?
Please, respond.
Thanks.
I prepare my Broccoli in the microwave. Tastes good and quick.
I use the broccoli stem as a replacement for aspargus. I cut them into long thick match sticks, and blanch them.
hai i'm from malaysia..
haii chef..this video are full with information..tq
hi there nice to see people from malaysia are interested in French Food. its great news. welcome to the channel :o)
So clear. Thanks
What does the vinegar do ? Does it clean it ?
Thanks-I I Love Broccoli 💓😍😋
Worth to watch ...and explain welled 👌
Thank you for this instruction. By the way, what is the purpose of the vinegar?
remove any unwanted dirt
kill insects and wash them away
Nice tuto, struggling excusing someone who took my broccoli away from me since 2018
So much time taking!
The broccoli stems can be made into broccoli fries rolled into Japanese bread crumbs and baked..healthy..
Steam it for 5min, or boil in boiling water for abt 3min. Don't overcooked.
Yeah, mushy broccoli is pretty bad.
My dog loves the stem. Seeing some of these comments, I'm gonna try it next time
Mon Dieu! The stalk of the broccoli is one of the MOST delicious parts of the broccoli and when peeled and thinly sliced can be steamed along with the florets and/or one can steam the "coins" for a couple of minutes before adding the florets to the steam basket. Why boil [away the nutrition] when you can steam????l!!!! I love Judith Burke's method for stems with garlic.
Great 👍
This is Wat I was searching for. Thanku so much
+sindhu Nair 😄
Great video. Thanks!
Tnq it is really helpful
Love this!
Never knew regarding washing Broccoli in a vinegar solution. When I am cooking in the Restaurant kitchen I par cook the Broccoli and plunge them straight into ice water they turn a good shade of green. Then when it comes to serve them I just finish them 2 minutes in boiling water.
Broccoli is good.. Love it.. What they say is true.. Wash your vegetables always.. Soak it in the clean water live it for 30 min... For me OK... Steam Broccoli is the best for me.. Better in healthier.. Half cook is the best...
Awesome instructions
great tip man!
Thanks for a good tip
What kind of vinegar?
Thank you!
Very useful, thx so much.
Broccoli heads are dense and inhibit a tiny bug which loves the fleurettes ..
It is essential to submerge the cut heads in a bowl of ice cold water at a minimum of ONE hour prior to cooking, etc., next rinse well to discharge the insect..the insect is not dangerous but it is very tiny and is typically not seen by the naked eye but it does exist..
Free protein
Would the vinigar not kill the insect?
Salt water can be used as well. Normally an hour is not necessary, Perhaps 10-15 minutes. No, there are not 'invisible insect".
If you write a book, I'll definitely buy it.
I Really Like *BROCCOLI*
Wow yes i know the raw ones you can boil it for 10 minutes If it really raw after washing it. I agree with the 10 minutes. The Steam ones I will buy from Sam's club the bigger packet, it already steam in side of the parket. I do my own on microwave for10 minutes. because I. have my few carrots to make it in there to warmer and soft. After taking it out of the microwave, I will just drop my wish bone french dressings on it ooh my God it taste so yummy and very delicious. I will used thousands thill on it some times ooh My God it really good and taste very delicious. Nice teaching to know how to wash it with vinegar.If I want to cook light soup. to drop some of these ones in my soup I will just wash the green top. quick quick and drop it inside of my light fish soup great tutorial to know.
What is the purpose of the vinegar? I got that it will get any critters off but why do that with broccoli and not cauliflower?
Good method
So helpful. Thanks, chef!
le premier francais qui parle bien anglais :D cool vid. merci
What you added in broccoli when it was in water ?
The stem you show at the end, we chop in small blocks and eat while cooked.
Do you cut off the yellow parts?
Very well explained friend.
Pl upload broccoli soup reciepe..1st time saw your video..&subscribed..
thanks i will put it on the list 👍
Thankyou, very usefull!!! :))
I like to thinly slice the stalk and use in stir-fry
Very good instructions, but please do not cook that poor broccoli for 10 minutes of even more. 3 minutes should be enough if you put it in ample boiling water. So many people learn to dislike this wonderful vegetable because it is almost always overcooked. Just do it for 3-4 minutes, when the knife goes through it without much resistance - it is ready! And it will retain that beautiful, vibrant green color!
Lollo Bojo today i m going to make broccoli in dinner.
Well explained
Why even think of discarding the stem?
Is this a chef thing where everything supposedly has to look like a work of art?
My thoughts exactly?? I always cut up the stem and steam everything....
My recepie is: wash the florets, put them in the microwave, drizzle with the olive oil, cover with a wet paper towel, 3 minutes on high hit...DONE. If its a small piece for 2 min. Enjoy 😉 First of all, its a bright green color. still little crunchy, but cooked at the same time.
Why do we add Vinegar to the water?
to kill some bacteria
Vinegar or salt water is used to flush out any insects that may be hiding.
white or apple vinegar??
white
What about broccolis that have yellow parts on them, they are to be removed? Why and how that came to be.
Hi there and thanks for your comment. its true that nowadays broccoli are looking worse and worse. usually brocolis with yellow part are indeed not the best. a real good broccoli should have a nice dark green color all around.
Merci, chef.
It's just awesome...
Thank you so much :)!!!
Broccoli has been my favorite vegetable, along with brussels sprouts and romaine lettuce, since my childhood. I think a lot of kids don't like them because they arent prepared properly. My mom and grandma cooked them in the microwave and that's the way I still do it.