Broccoli, Boiled
Ingredients
Directions
Prepare
Trim off all unwanted leaves from the broccoli.
Soak the broccoli in a pan of salted water to remove insects.
Wash the broccoli thoroughly.
Boil
Place the broccoli in an uncovered saucepan of boiling water.
Add ½ cup of coarse sea salt for every half gallon of water.
Boil until done, about 10 to 15 minutes depending on size.
Drain immediately to retain color and texture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Broccoli
- Is the vegetable being cooked, so its texture and color are what the method aims to keep.
- Coarse sea salt
- Seasons the boiling water so the broccoli tastes seasoned as it cooks.
The step that matters
Drain immediately after boiling. Broccoli keeps cooking from its own residual heat. Leaving it in hot water too long softens the florets and dulls the bright green color, so draining promptly helps retain both color and texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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