3 Keys to the Best Roasted Broccoli | What’s Eating Dan?
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- Опубліковано 10 кві 2024
- Dan shows you three keys to achieving the best roasted broccoli that will elevate this easy-to-overlook vegetable to new heights.
Recipes:
Roasted Broccoli: cooks.io/3Jp0zjf
Skillet Roasted Broccoli with Sesame and Orange: cooks.io/3J407qd
Skillet Roasted Broccoli with Smoky Sunflower Seeds: cooks.io/3J65iG6
Skillet Roasted Broccoli with Parm + Black Pepper: cooks.io/3VELT6N
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This is what a cooking video should be: informative, fun, clever, humorous, tested, and result-driven. For me it's a culinary epiphany. Broccoli here I come! Nice work Dan!
I have never empathized more with a video - Dan's hatred of broccoli dust (cauliflower dust too), the absolute abhorrence for (over)steamed broc, and discovering that cutting through stems was the best way to cut it up.
My family would always ask me why I didn't eat the broccoli when I love roasting it. It took them about a year until I had to tell them I love the stems and now I have to share... 😭😭😭
Leave it to Dan!🤜👏
The broccoli stalk is actually the best part of raw broccoli IMO, it has a crisp, delicate flavour and is even almost a little sweet.
I shop for the broccoli with the largest stalks. You can get great browning with the flat surface and it is definitely the best part roasted.
@@adams8763 Same! Mine don't usually last long enough to get cooked though.
Pro tip: some grocery stores that sell crowns will give you the broccoli stalks for free if you ask for them since they're just getting tossed into the pig feed bin anyway.
LOL! Agree and I’m glad nobody else in my household feels the same way!
I agree. The floret is just green mush.
dogs love it too (and it's good for them)
We get an extra lesson on how to hold a peeler. That's pretty helpful imo
Hear hear!
This is why I Love the "What's Eating Dan?" videos on UA-cam -- he gives us some extra tips that help us to enjoy more than just the featured item.
For all kinds of roasted veggies, I microwave in an open container until they're al dente, maybe 2-3 minutes. That head start saves half the oven time and gets them browner.
Anything
Fried(not deep fried) is tasy
@@mesiroy1234 Anything deep fried is delicious :)
stream and roast goes hard
Microwaves are for lazy people.
As usual, Dan is ATK's sharpest, most likeable host. I would love to see some of your scientific approaches applied to bread dough. Like adding MSG for umami flavor, preferments vs. cold ferments, lower pH producing better results, etc.
It's really gratifying to hear someone suggest the same way I've been separating broccoli florets (and teaching my cooks to do it too).
I love peeling the stems and eating them raw. So sweet and crisp.
Love you Dan ❤ and all the crazy, funny, nerdy writing. You make me giggle and feel happy. Off to the kitchen I go, inspired!
Yes I was shuddering when you cut the broccoli crowns! Love the comparisons to dogs 😂. Keep the videos coming Dan.
Dan, you are so right! I do most of what you talked about. I even grate cheese on mine. The sky’s the limit. I also roast my cauliflower. Mmmm snack food never was better! Thanks
I love ALL your vids Dan and have gone back to be sure I’ve caught them all - DO keep them coming! This one especially great! Thanks!!
Oh how I absolutely love this series!
All the thoughtful details make this a great video.
I have been steamed broccoli only, but will now begin using these tips.
Brilliant! Love it Dan! Game changer for me! Many many thanks!
I just watched eight minutes on broccoli…and do not have any regrets. 😂
Well done, Dan. You and the entire team knocked it out of the park.
I toss Broccoli in garlic olive oil, salt/pepper/msg/sugar/citric acid/Nutritional yeast and air fry super hot till bits are charred. Serve with a tangy, lemony, peppery, smokey yogurt dipping sauce. So so so good
MSG will make a cow turd taste good. No thanks
What is the sunflower seed topping?
Yes! Please elaborate on this topping.
Thank you Dan! I always learn something new from your wonderful videos. Thanks for your nerdy approach--it resonates with me.
This video was hilarious and awesome to watch! Love Dan, and love broccoli.
When you pour the oil over the broccoli, add salt and pepper. Then, season heavily with garlic powder and onion powder. And when you season heavily, put it on until you think to yourself: that's way too much. It'll be about right at that point. This is so delicious, and it also works great on okra!
Thank you, Dan
I love roasted broccoli, and the suggestion to peel the stem and pull apart the florets is gonna bring this favorite to the level for me. Flatness for surface area. It's so obvious
I do love me some broccoli but that little peeling the outer skin trick….priceless! Can’t wait for my garden fresh broccoli to be ready! 😋
I had no idea people didn't eat the broccoli stalks! We grew up eating broccoli-all parts-and loving it (my mum must have trained us well?). I love the idea of dusting with different toppings (other than garlic or squeezed lemon juice). Thank you!
I love What's Eating Dan episodes so much. Since they are packed with information, it would be amazing if you could make a book!
Tree salad is probably one of my favorite ways to eat broccoli (and cauliflower)
I like roasted broccoli on pizza and it just has that crunchy savory texture. Yum.
Same! It's actually one of my favourite toppings.
Chef Dan, this was terrific! thanks you and sharing
I love roasted broccoli so I make it often. I’ll have to try adding sugar next time. Thanks for the tip!
I brown the broccoli in a frying pan with oil, then add soy sauce and mirin as a finishing step. Timing is key so it comes out crispy and not soggy. The combo of caramelization, salt, and umami is incredible
I love broccoli in every form. I love it raw, roasted, steamed, yes! I don't like a bunch of sauces on it although I'll try it with an open mind. I tried growing it and it doesn't produce enough to satisfy our 2 member family. Thanks for the video. Now I want broccoli...
Love broccoli. Great ideas for cutting & cooking it.
I can't wait to try this. I love broccoli. Other than adding it to other dishes, I mostly steam it. Looking forward to more ideas for other veggies from you!
6:22 I've actually been doing this lately! Usually I add a lot of stir fry seasonings too though, like soy sauce, oyster sauce, a bit of toasted sesame oil and a touch of liquid smoke to mimic that wok taste. Comes out wonderfully, and the seasonings pair very well with that roast-y flavor it gets.
Dan out here changing lives one vegetable at a time! Awesome work tips (and stems)!
Great! I learned a few good tips I plan to use to make the best roasted broccoli
Nice! Just got home from the market with some really nice looking broccoli. Going to roast this way as opposed to my usual method. Thanks!
Learning how to roast broccoli like this changed my vegetable-eating life!
A series on cooking seafood - shrimp, scallops, salmon, whitefish, mollusks etc. Easily one of the most intimidating areas for the average cook. Oh - plus a bacalao recipe
The broccoli dust hack blew my mind, I'll definitely try that next time!
Chopping up broccoli at 2:36 didn't make me cringe, because I actually do that for one application. I make a sort of broccoli pesto to have with pasta. I chop the broccoli, cook it until very soft, then mash it with garlic, salt, and pepper in a mortar and pestle. If you start mashing with the stems and the garlic, you get a nice smooth sauce. The crowns can be mashed more coarsely. Mix it with pasta, and it's quite yummy. Since it's going to be mashed anyway, no need to be careful with the chopping.
I'm Gen X and my grandparents were Irish. Back in their day veggies were boiled and not steamed 😱😂
Dan and Lam are my absolute favorite food nerds!
My dog and I compete for the broccoli stalks. I nosh on the thinner parts, and my beagle-terrier mix catches slices of the wider parts cut into tiny frisbee disks that I toss to him. If only those ancient breeders had thought to select for stems that squeaked when he bit them...
I wish I had steamed broccoli growing up, we had boiled broccoli that was strained and then tossed with a tablespoon of butter 100% of the time.
You got butter? Lucky you! Completely unadorned here, or every once in a long while it might have a little of whatever oleo margarine was cheapest on sale. Boiled until yellow, and entirely revolting either way. To this day I can't eat broccoli florets unless they're crisp - either completely raw, or roasted until there's no softness left!
this is the best; the video that broccoli deserves
I love the broccoli stems best. I peels ‘em and roasts ‘em and gobbles ‘em down. And I don’t use a peeler at all: their skins are tough enough you can just tug them off the tender heart with your bare hands.
Yes, and it's gotten so you have to go out of your way to get broccoli with stems intact. Supermarkets are just selling crowns!
I love broccoli! And thanks to Dan’s tutelage, I can now love it even more.
Thanks, Dan! Great tips and suggestions! BTW, the banana bread from the banana episode is epic!!
Hi Dan,
You are “The Food Guru Nerd Avenger” of all time. I would like to ask if you or a person on the ATK staff could possibly add to the final segment of your and everyone else’s videos on the How To’s if you are a single cook trying to prepare this dish with maybe a multi course dinner. For example if I were to be doing this roasted broccoli dish, can I prep before and cook and re-heat? Or at what point would I throw it in a “NY Apartment” size oven to fit in with my entree, casserole and this being my vegetable as a meal time frame. I guess if you could guide us to make this awesome dish while making other dishes would be great. Any and all help would be great and much appreciated. My big issue is if I am making my entree in the “NY Baby Oven” could I do this dish in advance and find a way to make it still taste fresh instead of just buying it down at the local Bodega? LOL😂
Yummy😍. And the broccoli looks tasty, too!😂
“You just gotta know how to treat it right.”?!?! I mean, jeeze, who writes this steamy stuff! 🤣
Seeing the broccoli get sliced through the crown like that had my jaw on the floor, let me tell you
And just like that, Dan's my go-to guy for the hows, whys and hyucks of the kitchen.
i can't believe it....after 40 years, i'm finally interested in broccoli 😂
Thank you, Dan!
My heart sank as you cross cut through that beautiful head of broccoli. I hope you turned it into a smoothie or it was AI generated. I’m definitely going to try this recipe. Thanks Dan.
Great one! Love broccoli and I am impressed with all the info. This will definitely up my game when cooking broccoli. Love the dog analogy! BTW, one of my dogs became totally concerned with the screaming woman. I calmed him down and he can’t wait for some roasted broccoli!
For roasted broccoli and also asparagus I love to squeeze a little lemon juice over the veggies after they come out of the oven, especially if I plan on grating some parmesan over them. But if I'm making them to accompany a dish that already incorporates a good amount of acidity I lean more on the salt/pepper/garlic and maybe even a little brown sugar or a balsamic vinegar reduction depending on how acidic the main dish is.
Thanks, Dan. avoiding broccoli dust and saving the stems are essential broccoli tips. I kind of just have to laugh when people don't love the buttery rich flavor of the stems. It's like how butcher's knew about all the secret steak cuts they would take home. It's the broccoli farmer's secret cut they don't tell people about.
I like to add minced garlic when I toss them in the oil. yum
I always marinate my brasicas in a mix of: salt, pepper, ground coriander, garlic powder and brewers yeast.
I'm so opposite - I've always preferred the stems to the florets!! I'll give Dan my florets any day and I'll take his stems.
deal
The stems are the best part!
3 Keys to Holding a Y-Peeler was a revelation, thank you!
Love Broccoli, especially Roasted. I love them steamed too, but I steam them to crisp tender. I don't like them over steamed. Never bothered peeling the stems. I always like them the way they were. I'm going to give peeling them a try.
"That peeling feeling, as they say" - Dan, who says that?. 😂
Can't believe I never thought to peel the green layer on the stems. Can't wait to try this next time I buy some broccoli.
Where I live, it can be hard to get fresh broccoli that verging on past it's prime, so I usually just go with frozen. Dump it on to a pan, spray it with a bit of cooking spray, sprinkle with salt and seasonings, and chuck it into the toaster oven. No fuss, no muss.
When I was a kid, I only liked the stems! Now, it's all delicious.🥦
This dude's legit. ATK still going strong!
So funny; so informative. I laughed; I shuddered. Thanks for the tips on how to hold the Y peeler.
I love broccoli 🥦 that is my favourite vegetable. Also, I totally relate to the buying the broccoli crowns and many other cliché in the video. I like to put cheese on my broccoli. Yummy 🤤! Loving the video content, another great video 🥰
Broccoli dust =bad. Got it. More surface = browning. So smart.
The video was so FUN! I love broccoli now!
Hey, Dan. I found this video very appealing.
I love broccoli and cook it every week stems and all. ❤️💕❤️
Growing up, vegetables used to almost always be prepared by being boiled in salted water.. I hated veggies well into my late teens. When I started roasting them, however, boy did my view change! This video is a perfect example of why *understanding* your food will make it taste infinitely better
Dan, your description of how Brassica Oleracea diversified into a wide range of plants isn't exactly correct. While we did do a lot of controlled breeding and selection on the various subspecies, the reason Brassica Oleracea is so diverse is that at many points the various crops found their way back into the wild, and it's the living in the wild that allowed it to diversify so much. There's a SciShow video on just the process of the plants becoming wild, changing, and then we domesticated the new branch of this family. (Pun intended.)
I also didn't know that vegetables could be delicious until age 22 because of my WASPy upbringing, lol. But my favorite roasted broccoli seasoning additions are rice vinegar and smashed garlic cloves. So good!!
I had a raw broccoli and cauliflower salad at a public market before which was so tasty! Unfortunately that was the only time I had it and I don’t remember the stall I had it from😢. I think it had bacon bits and a creamy sauce tho!
Always roast with a smattering of cumin, with the oil and pepper - completely smashes the flavour out of the park!
Even boiled or steamed broccoli without any seasoning is delicious, just so long as it's not overcooked. It's just a good-tasting food! Salt and vinegar is my favourite choice for a basic addition after cooking though, it works well for any cruciferous vegetable since it's got that slight sauerkraut vibe.
Broccoli is awesome! I love it with pasta.
Tbh I like it on pizza too, especially when the florets are browned or even blackened a bit at the tip. Sooo good!
Nutritional yeast is another excellent, healthy topping for roasted broccoli, and veggies of all sorts!
Love Dan
I love the stem. Sometimes I wish I could buy only broccoli stems. 😋
I gotta say, asians know how to cook veggies to make them all delish. There was never an issue with any of the kids in my extended family with eating veggies. My parents always peeled the broccoli & cauliflower stems, cubed them and used them in fried rice. We were too poor to be wasting 2/3 of our food. 😉
As a kid, I was the broccoli monster!!! Its my favorite food ever.
Dan's funniest video yet
One of my favorite vegetables since I was a young child.
Love broccoli! ❤❤😋
I don't mind steamed broccoli with stems. I steam it with a little baking soda in the water to get it al dente, then toss it with some Lao Gan Ma, chilis, and soy sauce paste.
Why is Dan so adorable?! I've always been a stem guy myself.
Funny and so informative❤
Hey, we didnt *_ONLY_* ever eat broccoli *_steamed_* ...
... *_sometimes_* it was *_BOILED_*
You totally got me with that broccoli cutting
I sometimes feel like I’m an outlier as I love raw broccoli, but dipped in homemade ranch dressing (not very healthy but whatever) I also love lightly seared or pan fried broccoli. It’s my second preferred vegetable after asparagus.
Yeah, Dan cutting that first batch of broccoli about sent me over the edge!!! Yikes 😬😂
Thank you
Nicely done Dan. My problem with broccoli is how do you get the coating off the florets? Even the organic has this coating where water can soak thru to clean any evils that are on the broccoli.