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While roasted broccoli is our go-to way to serve the veggie, steamed broccoli has its merits too. It’s crisp, simple, quick to prepare and, when cooked properly, tastes bright and fresh. But if ...
Once the water reaches a boil, cook the broccoli for about 5 to 7 minutes, or until bright green and fork tender. Remove from the heat, drain the water, and let cool slightly.
Good broccoli is grassy, earthy and toothsome without being too tender. Bad broccoli, on the other hand, is borderline mushy, flavorless and bleak. (No wonder we...
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
A steam cooker catchment which collects water with condensed nutrients Broccoli in a metal steamer pot. Most steam cookers also feature a juice catchment which allows all nutrients (otherwise lost as steam) to be consumed. When other cooking techniques are used (e.g., boiling), these nutrients are generally lost, as most are discarded after ...
The steam juicer is eminently well suited to preparing berry juices at the time of harvest for long term preservation due to the pasteurization that results from the extraction process. They are also used to make jellies and cook vegetables in the tradition of a normal steamer or blanching for freezer storage. [3]
Add a bag of frozen broccoli to a microwave-safe dish. Add 1/4 cup of water and salt to taste. Microwave on high for about 5 minutes, covering with a lid or plate.
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