Broccoli, Boiled
Ingredients
Directions
Prepare
Strip off the dead leaves and cut the inside florets to the same level as the florets.
Cut off the stalk close to the bottom.
Soak the broccoli in cold salt water or vinegar water with the heads downwards for about 1 hour.
Boil and serve
Bring a saucepan of salted water to a boil.
Place the broccoli in the boiling water with the stalks upwards and keep the saucepan uncovered.
Remove the broccoli with a slotted spoon as soon as it is tender.
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 tenderness sets the final texture and doneness.
- Coarse sea salt
- Seasons the boiling water so the broccoli is flavoured as it cooks.
The step that matters
Remove the broccoli as soon as it is tender. Broccoli keeps cooking from residual heat and can turn soft and dull green if left in the boiling water too long. Lifting it out at the first sign of tenderness keeps it firm and bright.
“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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