I love love love your video! Fantastic tips for gourmets - btw the broccoli "waste" just use for homemade broth. Nothing needs to be wasted just make several dishes from your preparation steps.❤ I loved your video !!!!! Thanks so mich for sharing. One of the best
For many questions in the modern XXI century kitchen, "microwave oven" is the answer. Cooking broccoli with microwaves preserves all nutrients. Cooking potatoes with microwaves is fast and is IMHO way better than boiling under all respects.
Così ci butti il microonde come ho fatto io, e avevo anche il recipiente adatto. Dopo un po' anche il miglior microonde si arruginisce. Cuocile intere con la buccia le patate, non si sfaldano affatto. Nel modo del video perdono anche l'amido.
El brócoli se debe picar pequeño y dejarlo unos 15min, luego al vapor por no más de 4 a min. Al dejarlo reposar picado pequeño aumentan sus propiedades.. Igual gracias por el video. Si lo pone a cocinar de esa forma no más de 5min.
It doesn't look like you reply to the comments that are posted but maybe your followers will. While I agree with most of your tips in this video (and thanks for the potato, tomato and lemon tips); I don't understand why you boil broccoli; I steam most all of my veggies. I am no chef but per science and osmosis, it seems that boiling most green vegetables the nutrients would be lost in the process (regardless of when the boiling process starts) especially if salt is added to the boiling water. If the salt content in the water is greater than the water content in the vegetable then it will draw more liquid from the veggie, thus more nutrients from the vegetable will be lost. I understand the tougher veggies, e.g., potato, and other root-type veggies need to be boiled (which these may not be categorized as vegetables). Again I am only a home cook and maybe I need to be schooled but I think I understand science. A few days ago I steamed a cut up head of Cabbage in my bamboo steamer for my wife; when the cabbage was done the remaining water was clear and the cabbage was green. I have also boiled cabbage directly in water (because that's what we do in the south), and the water was green and the cabbage was pale green, leading me to believe more nutrients were wasted.
Guarda che le patate se le metti con la buccia intere a bollire, poi le togli intere e neanche perdono l' amido. Basta poi pelarle delicatamente e scegliere per la cottura quelle di dimensioni medie, le altre per gli altri usi.
It's about texture, I personally wouldn't waste such part of broccoli but for chefs that serve in a establishment it's those small things that makes a difference from home cooking and a 5 star experience.
A me sembra uno spreco persino non salvare il gambo che è buonissimo. E sbucciare i broccoli per un italiano che cucina è una grave mancanza di rispetto alla natura dell' ingrediente. Se cuoce non è che ti ritrovi la buccia in bocca! Si cuoce perfettamente, non è mica il sedano! Il sedano, essendo molto fibroso ha bisogno di essere pelato, il broccolo no. E per finire: sai quanto tempo hai per preparare la linea in ristorante? Deve essere pronto per " ieri" . Finiamola col dire che questa è cucina. Questa è inutile pedanteria.
@chrisandreas3142 good question. For me now it a little more tasty, and colourful of course. Retains chlorophyll and vitamins, unlike boiling more time. But for some people it tastes better when it cook for a long time, or raw cabbage is not suitable for theirs situation of intestinal health
Жидкость,в которой вы желаете обезопасить свои ОВОЩИ и ФРУКТЫ, должна представлять собой РАСТВОР ПИЩЕВОЙ СОДЫ 250mlH²O &10mg baking soda ЭТО ИСХОДНАЯ ПРОПОЦИЯ,сода должна быть ОБЯЗАТЕЛЬНО погашена в горячей ВОДЕ... Именно в этом растворе каждый получит ЖЕЛАЕМЫЙ РЕЗУЛЬТАТ 😂
The broccoli was parboiled in salted water. They pointed out that longer boiling (7 mins) meant more nutrient loss and they showed the difference in colour between par boil and longer boiling with the par boil being bright green and 7 min boil dull green. Your comment doesn’t seem to take that into account.
the slicing of citrus wont change the amount of liquid, thats by size of the food... (a obvious fault or silly illusion was placed by not squeezing each differing slice in equal time, pressure, and surface area...) the boiled broccoli in both cases lost nutrients, one just didnt change its visual appearance... (scraping (or completely eliminating) the broccoli stem is also be a loss of overall amount and nutrients, and also doesnt change taste... it also does nothing in extreme amounts being the served/diner can choose with their utensils what to further eliminate from the extracted expected food part...)
Cooking broccoli from room temp water > remove nutrients Cooking potatos from room temp water > preserve nutrients Kinda curious how did you come with that conclusion 😅
It says it clearly. Cooking broccoli from room temperature takes the broccoli in water for a longer time, thus dissolving nutrients into it. You want to cook broccoli fast, you do this by minimizing the time of contact with the water. It's not just cooking them from cold or boiling water, it is cooking them for a short time, 30" or 1'. With potatoes, he says the skin helps to preserve the nutrients, and cooking from cold water helps to preserve the shape of the potato bits.
Yeah, no need to put it in cold water unless it’s used for garnishing. Chinese chefs will just stir fry the broccoli with meat after the quick boiling.
The best proof that no need to talk people will understand much better
Was a great video thanks
Today I've learned something new thanks, master!
I love love love your video! Fantastic tips for gourmets - btw the broccoli "waste" just use for homemade broth. Nothing needs to be wasted just make several dishes from your preparation steps.❤
I loved your video !!!!! Thanks so mich for sharing. One of the best
Literally this might be the only video on 'Do's & Don't' version of food in the entire youtube planet! You need to make more of these please
Thank you for this tip. I learnt a lot!
It's nice to watch videos where you can learn something, thank you!
Very useful. Thank you 🙏
Thank you so much for this video ❤ It was really helpful, I definitely will try to cook broccoli this way
Loved it! Thanks for teaching better ways to cook!😃🌟
Mille merci pour votre vidéo moi qui adore la cuisine occidentale et le respect de cette cuisine j'ai appris beaucoup et j'adore cuisiner
Wow !!! I am surprised with tomato trick ❤
Awesome 🎉
Excellent video!!! 🎉🎉thank you 🙏🙏
Absolutely amazing video
So great to know, thank youuu for teaching 🥰🥗
Thanks!
Thank you so much for the Super Thanks! It really means a lot. I'll keep creating helpful videos, so please stay tuned!
見ていてとても面白かったし、多くのことを学んだ。本当にありがとう。> You deserve way more attention. It's was really really good to watch, and i learn many thing.
Very helpful !👍 Thank you 🙏🏻🤗
Thanks for useful information ❤
i've learned a lot, thank you!!
nice video, thank you! 😄
De esa forma quedan muchos nutrientes en el agua. Yo cocino las verduras al vapor por muy poco tiempo, me parece la forma más correcta.
Gracias por los consejos 🥰
Thanks for broccoli tips
Thank you!
For many questions in the modern XXI century kitchen, "microwave oven" is the answer. Cooking broccoli with microwaves preserves all nutrients. Cooking potatoes with microwaves is fast and is IMHO way better than boiling under all respects.
Così ci butti il microonde come ho fatto io, e avevo anche il recipiente adatto. Dopo un po' anche il miglior microonde si arruginisce. Cuocile intere con la buccia le patate, non si sfaldano affatto. Nel modo del video perdono anche l'amido.
Gracias ❤
Thank you, this was so informative 😊
Very useful.
Brilliant!
splendidoo!!
Consigli semplici e utili
El brócoli se debe picar pequeño y dejarlo unos 15min, luego al vapor por no más de 4 a min.
Al dejarlo reposar picado pequeño aumentan sus propiedades.. Igual gracias por el video. Si lo pone a cocinar de esa forma no más de 5min.
Благодарю ❤️
I don't like broccoli cold, but thanks for other tricks
I use bicarbonate soda for washing things...
THAT SOUND OF LEMON CLEANING IS KILLING ME 💀
Beautiful
Полезные советы,потому что у каждых овощей свой момент варки,спасибо мне это важно✨🌹✨🥗.
Peel the log of the broccoli to have a delicious and crunchy appetizer
What did you wash the lemon with? Salt or baking soda?
He used salt to wash.
@@kankan852 Thanks😘
Memorise the cooking times so you can cook them all in one pot and don't add any thickener until all the root vegetables are done.
While cooking vegetables,add a little sugar.the vegetables retain their colors.
I suppose the Japanese don't do broccoli-potato mash.... ? Broccoli soup? To easy..🤷🏻♀️
It doesn't look like you reply to the comments that are posted but maybe your followers will. While I agree with most of your tips in this video (and thanks for the potato, tomato and lemon tips); I don't understand why you boil broccoli; I steam most all of my veggies. I am no chef but per science and osmosis, it seems that boiling most green vegetables the nutrients would be lost in the process (regardless of when the boiling process starts) especially if salt is added to the boiling water. If the salt content in the water is greater than the water content in the vegetable then it will draw more liquid from the veggie, thus more nutrients from the vegetable will be lost. I understand the tougher veggies, e.g., potato, and other root-type veggies need to be boiled (which these may not be categorized as vegetables). Again I am only a home cook and maybe I need to be schooled but I think I understand science. A few days ago I steamed a cut up head of Cabbage in my bamboo steamer for my wife; when the cabbage was done the remaining water was clear and the cabbage was green. I have also boiled cabbage directly in water (because that's what we do in the south), and the water was green and the cabbage was pale green, leading me to believe more nutrients were wasted.
I believe if you can steam the vegetables, it will keep the most nutricion.
Guarda che le patate se le metti con la buccia intere a bollire, poi le togli intere e neanche perdono l' amido. Basta poi pelarle delicatamente e scegliere per la cottura quelle di dimensioni medie, le altre per gli altri usi.
Why peeling broccoli? Such a waste of food (fibre) and time..
It's about texture, I personally wouldn't waste such part of broccoli but for chefs that serve in a establishment it's those small things that makes a difference from home cooking and a 5 star experience.
Somebody told me that peeling is for not provoking gases and be more digestive
If u peel broccoli,then the stem and head will be cooked same time
A me sembra uno spreco persino non salvare il gambo che è buonissimo. E sbucciare i broccoli per un italiano che cucina è una grave mancanza di rispetto alla natura dell' ingrediente. Se cuoce non è che ti ritrovi la buccia in bocca! Si cuoce perfettamente, non è mica il sedano! Il sedano, essendo molto fibroso ha bisogno di essere pelato, il broccolo no. E per finire: sai quanto tempo hai per preparare la linea in ristorante? Deve essere pronto per " ieri" . Finiamola col dire che questa è cucina. Questa è inutile pedanteria.
I'm boiling broccoli 5-10 second
Whats difference between 10 seconds or not boiling it at all?
@chrisandreas3142 good question.
For me now it a little more tasty, and colourful of course. Retains chlorophyll and vitamins, unlike boiling more time. But for some people it tastes better when it cook for a long time, or raw cabbage is not suitable for theirs situation of intestinal health
@@flameofmysoul ok, I’ll try it next time, thanks.
@@chrisandreas3142 ❤️
@@flameofmysoulif you salt the water (as close to the taste of the sea as you can get) your broccoli will retain its colour with minimal leeching.
Where to get those chopsticks
Amazon, for example. They are called cooking chopsticks or hot pot chopsticks.
Emm....i pesticidi sono capaci di entrare nella buccia, lavare è doveroso ma per il motivo sbagliato: devi allontanare i batteri.
❤❤
10:39 what is this? Salt? Or something else?
Salt.
Cute
Жидкость,в которой вы желаете обезопасить свои ОВОЩИ и ФРУКТЫ, должна представлять собой
РАСТВОР
ПИЩЕВОЙ СОДЫ
250mlH²O &10mg baking soda
ЭТО ИСХОДНАЯ ПРОПОЦИЯ,сода должна быть ОБЯЗАТЕЛЬНО
погашена в горячей ВОДЕ...
Именно в этом растворе
каждый получит
ЖЕЛАЕМЫЙ РЕЗУЛЬТАТ 😂
а не уксуса?
@ЛюдмилаГолуб-т2м
Your choice your right...
@ЛюдмилаГолуб-т2м
Your choice your right...
Only Steam Broccoli. This boiling destroys the vitamins
The broccoli was parboiled in salted water. They pointed out that longer boiling (7 mins) meant more nutrient loss and they showed the difference in colour between par boil and longer boiling with the par boil being bright green and 7 min boil dull green. Your comment doesn’t seem to take that into account.
only raw broccoli. the steaming destroys vitamins
Heat is heat. Steam an egg or boil it. It still solodifies. That's hat reacting with protein. The same will happen with vitamins and everything else.
Only stare at broccoli. The eating destroys vitamins.
Only freeze the broccoli as heat will destroy vitamins
Food in Japanese is quite squeaky.
the slicing of citrus wont change the amount of liquid, thats by size of the food...
(a obvious fault or silly illusion was placed by not squeezing each differing slice in equal time, pressure, and surface area...)
the boiled broccoli in both cases lost nutrients, one just didnt change its visual appearance...
(scraping (or completely eliminating) the broccoli stem is also be a loss of overall amount and nutrients, and also doesnt change taste... it also does nothing in extreme amounts being the served/diner can choose with their utensils what to further eliminate from the extracted expected food part...)
so wasteful and unnecessary to trim the stems of the broccoli
Cooking broccoli from room temp water > remove nutrients
Cooking potatos from room temp water > preserve nutrients
Kinda curious how did you come with that conclusion 😅
It says it clearly. Cooking broccoli from room temperature takes the broccoli in water for a longer time, thus dissolving nutrients into it. You want to cook broccoli fast, you do this by minimizing the time of contact with the water. It's not just cooking them from cold or boiling water, it is cooking them for a short time, 30" or 1'.
With potatoes, he says the skin helps to preserve the nutrients, and cooking from cold water helps to preserve the shape of the potato bits.
Yep , I like my greens bright.
Potatoes w skin on .. no.
That's what I love is cold broccoli.
Yeah, no need to put it in cold water unless it’s used for garnishing. Chinese chefs will just stir fry the broccoli with meat after the quick boiling.
بوليتيك كبير
Good! But no need to show each stem of broccoli cutting! Waste of time!
I lost my time while watching it
I would call this video: how unnecessary double the time you spend on cooking 😅
Well quality is what matters, not time.
Otherwise just make samdwich that took 2/3 minutes.
@chrisandreas3142 how does the Brokkoli stem chopping influence the quality?
@ are u really asking me this question after watching this video?
10 minutes to wash broccoli 😂
This video pissed me off
В ресторане
- когда будет готов мой салат?
😂