BROCCOLI

BROCCOLI REQUIRES A MOIST-HEAT COOKING method to keep the florets tender and to cook through the stalks. We tested boiling, blanching then sautéing, and steaming. Boiled broccoli is soggy tasting and mushy, even when cooked for just two minutes. The florets absorb too much water. We found the same thing happened when we blanched the broccoli for a minute and then finished cooking it in a hot skillet.

Delicate florets are best cooked above water in a steamer basket. The stalk may be cooked along with the florets as long as it has been peeled and cut into small chunks. (See figures 2 and 3 for preparation.) Broccoli will be fully cooked after about five minutes of steaming. At this point, it may be tossed with a flavorful dressing. A warning: Cook broccoli just two or three minutes too long and chemical changes cause loss of color and texture.

We tried stir-frying broccoli without precooking and found that the florets started to fall apart long before the stems were tender. While blanching and then stir-frying helped the broccoli to cook more evenly, the florets were soggy. We found that partially cooking the broccoli in the steamer basket and then adding it to the stir-fry pan works best. Try this technique when you want to sauce broccoli rather than dress it with vinaigrette.