chickenpatty Posted February 21, 2012 Share Posted February 21, 2012 I consider myself to be a fairly good cook, so I'm embarrassed to ask this, but here goes... How do you cook broccoli? When I steam it, it is always either mushy or tough - I can't seem to find the middle ground. I want to cook it without sauce, cheese or anything that would make it unhealthy. Any tips? I'd like it to be a tiny bit more tender than the broccoli in chinese takeout. Thanks. :D Quote Link to comment Share on other sites More sharing options...
Parrothead Posted February 21, 2012 Share Posted February 21, 2012 In about half a cup of lightly salted water in a pot on the stove. Broccoli cooks quickly. I usually do it during the last 5 minutes of cooking. You have to watch it. It can go from bright green and tasty to mush in a matter of moments. Quote Link to comment Share on other sites More sharing options...
elise1mds Posted February 21, 2012 Share Posted February 21, 2012 I put mine in the microwave, mostly covered with a little bit of water, and cook it for a couple minutes at a time until it's done. Then I add my seasoning (usually lemon pepper). Quote Link to comment Share on other sites More sharing options...
angela in ohio Posted February 21, 2012 Share Posted February 21, 2012 In about half a cup of lightly salted water in a pot on the stove. Broccoli cooks quickly. I usually do it during the last 5 minutes of cooking. You have to watch it. It can go from bright green and tasty to mush in a matter of moments. :iagree: We use a metal vegetable steamer so that the broccoli is up out of the water, and that helps, too. Quote Link to comment Share on other sites More sharing options...
Susan in KY Posted February 21, 2012 Share Posted February 21, 2012 One of two ways: 1) Boil water. Submerge broccoli until it turns bright green. Remove and serve. It is still firm, but hot and a really pretty color. Doesn't stay in long enough to lose many nutrients. 2) Place in bowl in microwave with a small bit of water in the bottom of the bowl. Nuke it long enough to turn bright green. Serve. I imagine there are better ways to serve it. Sometimes I drizzle it with a little sesame oil and and sprinkle it with sesame seeds, but usually I let it be on its own. I really love the taste and texture of blanched brocs, so the less I do to it, the better as far as I am concerned. Quote Link to comment Share on other sites More sharing options...
GailV Posted February 21, 2012 Share Posted February 21, 2012 In about half a cup of lightly salted water in a pot on the stove. Broccoli cooks quickly. I usually do it during the last 5 minutes of cooking. You have to watch it. It can go from bright green and tasty to mush in a matter of moments. :iagree: Plus plunge in cold water as soon as it's cooked. OTOH, dh prefers it cooked in a steamer basket. Maybe that's because he hates it when I dump the hot veggies in cold water, and I don't do that with the stuff in the steamer. Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted February 21, 2012 Share Posted February 21, 2012 I learned that in order to get it right, as soon as it starts to steam, I turn off the burner (electric). I think it takes about 10 minutes from the time I turn the burner on, until I turn it off. Then I let it sit for about 5 minutes. We also like to roast it. Brush or drizzle some olive oil over it, salt and pop it in the oven at 425 for about 15 minutes (I don't actually know how long I cook it- I pull it out when it starts to brown). Quote Link to comment Share on other sites More sharing options...
mom2att Posted February 21, 2012 Share Posted February 21, 2012 I like my broccoli medium--neither mushy nor crunchy. This is how I cook it for my family. I put a whole head of broccoli (minus the stalks and cut into bite-sized pieces), into a pot with a little less than 1/2 inch of water in the bottom. This I will cook on high until the water boils, then turn it down to medium for about three more minutes. After that I drain it, throw in a couple of ice cubes, re-cover it and return it to the stove, though with the burner off. The ice lets the broccoli keep its green color, but also returning it to the still warm stove allows it to cook a little longer as it cools, so that it is not crisp. After the ice has nearly melted I will re-drain, then sprinkle with a little sea salt. Viola--perfect broccoli. I am so not a cook, but broccoli is one thing that I have figured out, at least the way my family likes it. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted February 21, 2012 Share Posted February 21, 2012 I agree with the rest--watching to catch it RIGHT at the color change is the key. I also like to stir fry it in peanut oil with a tiny bit of sesame oil and a small handful of sesame seed thrown in at the end. Quote Link to comment Share on other sites More sharing options...
justamouse Posted February 21, 2012 Share Posted February 21, 2012 With evoo, garlic and a dash of hot pepper. Then, at the last few minutes, I toss about a cup of water in there to finish with a steam. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 21, 2012 Share Posted February 21, 2012 Tip: Use a vegetable peeler to remove some of the fiberous outer layer of the stalk. This way the stalk and the flowerlet will cook at the same rate ( i.e. both will steam up tender at the same time). If you don't remove some of the fiber layer from the stalk by the time it is has cooked long enough to be tender the floret will be mushy. Try removing the stringy outer layer of the stalk. Bill Quote Link to comment Share on other sites More sharing options...
DaffodilDreams Posted February 21, 2012 Share Posted February 21, 2012 I use the large pampered chef micro steamer. Sprinkle a little water on the broccoli and microwave for three minutes for a large batch. I'd start with less time, though, and work up to the perfect bright green since microwaves can vary so much. Quote Link to comment Share on other sites More sharing options...
Perry Posted February 21, 2012 Share Posted February 21, 2012 We use a metal vegetable steamer so that the broccoli is up out of the water, and that helps, too. This is what I do too. Another way I cook it is to stir fry for about a minute in a little oil in the wok. Then I add about 1/8 to 1/4 cup water, put a lid on, and let it steam for 3 minutes. Quote Link to comment Share on other sites More sharing options...
Daisy Posted February 21, 2012 Share Posted February 21, 2012 Tip: Use a vegetable peeler to remove some of the fiberous outer layer of the stalk. This way the stalk and the flowerlet will cook at the same rate ( i.e. both will steam up tender at the same time). If you don't remove some of the fiber layer from the stalk by the time it is has cooked long enough to be tender the floret will be mushy. Try removing the stringy outer layer of the stalk. Bill My stalks never make it into the pot. The kids steal it all and eat it raw. I agree with this advice in theory though. :lol: Quote Link to comment Share on other sites More sharing options...
nmoira Posted February 21, 2012 Share Posted February 21, 2012 I usually roast it, salted and quickly tossed in olive oil, in a 450 degree oven. It's not as pretty, but tastes great. If you'd like something a bit different, slice off the tiny buds (save the rest for soup), saute briefly, throw in some cooked pasta, toss and serve with parmesan. Quote Link to comment Share on other sites More sharing options...
hmvaughan4 Posted February 21, 2012 Share Posted February 21, 2012 I don't like broccoli, but for the rest of the family, I put some olive oil in a small pan. I add a small amount of water and cook the broccoli for a few minutes. I have no idea how long. DS5 loves it cooked like this. Quote Link to comment Share on other sites More sharing options...
Lisa in the UP of MI Posted February 21, 2012 Share Posted February 21, 2012 I steam fresh broccoli for about 5 minutes, then remove it from the steamer basket to a bowl so it won't keep cooking. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 21, 2012 Share Posted February 21, 2012 :iagree: Plus plunge in cold water as soon as it's cooked. This really helps retain the bright green color and (especially) a "crisp" texture. It is especially good to to if one is going to use the broccoli as part of a salad. Bill Quote Link to comment Share on other sites More sharing options...
astrid Posted February 21, 2012 Share Posted February 21, 2012 We love it roasted. Cut the florets off leaving a bit of the stalk and then cut into bite-sized pieces. Toss on a cookie sheet with a bit of EVOO, sea salt and lemon pepper. Roast at 425 for a few minutes until just beginning to look roasted on the edges. I reach in and give the pan a shake after about 4 minutes or so in order to toast the edges evenly. Sometimes I omit the lemon pepper and sprinkle it with a bit of freshly ground parmesan right at the end, then put it back in for a sec. Sometimes I roast it with some sliced garlic and pine nuts. All depends on what I'm serving with it and what we feel like eating. astrid Quote Link to comment Share on other sites More sharing options...
Wendi Posted February 21, 2012 Share Posted February 21, 2012 Usually I stir fry it. A dash of oil and some minced garlic in a hot wok. Add the broccoli and stir fry for a few minutes. Then add a little water, cover and let steam for 3 minutes. Wendi Quote Link to comment Share on other sites More sharing options...
joannqn Posted February 21, 2012 Share Posted February 21, 2012 I use my rice cooker to steam broccoli. Put it in the steamer basket, add a cup of water, and set it for 8 minutes. It takes a little longer because the countdown doesn't start until the water is up to temp, but it comes out perfect every time. Now steaming veggies and rice at the same time has never worked for me. It supposedly works but I've never been successful. Quote Link to comment Share on other sites More sharing options...
TammyinTN Posted February 21, 2012 Share Posted February 21, 2012 The only way I can cook fresh broccoli is to cook it in chicken broth. Doesn't get mushy and taste great.:D Quote Link to comment Share on other sites More sharing options...
Pam L in Mid Tenn Posted February 21, 2012 Share Posted February 21, 2012 microwave in covered glass casserole dish with a couple of tablespoons of water for 6 to 7 minutes depending on strength of microwave Quote Link to comment Share on other sites More sharing options...
Scarlett Posted February 21, 2012 Share Posted February 21, 2012 I learned that in order to get it right, as soon as it starts to steam, I turn off the burner (electric). I think it takes about 10 minutes from the time I turn the burner on, until I turn it off. Then I let it sit for about 5 minutes. We also like to roast it. Brush or drizzle some olive oil over it, salt and pop it in the oven at 425 for about 15 minutes (I don't actually know how long I cook it- I pull it out when it starts to brown). Yes on both ways. My family, especially dh, LOVES it roasted. I put it in a gallon zip lock pour in some olive oil, chopped garlic and salt and mix it well before placing it evenly in my stone baker. 425 for 15-25 minutes depending on how browned you like it. Quote Link to comment Share on other sites More sharing options...
Margaret in GA Posted February 21, 2012 Share Posted February 21, 2012 I usually roast it, salted and quickly tossed in olive oil, in a 450 degree oven. It's not as pretty, but tastes great. If you'd like something a bit different, slice off the tiny buds (save the rest for soup), saute briefly, throw in some cooked pasta, toss and serve with parmesan. :iagree: This is the best! I will squeeze a lemon on it after I pull it out of the oven and often toss with some red pepper flakes. So, so, so good. I don't like broccoli any other way.:tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted February 21, 2012 Share Posted February 21, 2012 What I always do before cooking broccoli is take it out the morning of the cooking day, cut the ends off and put them end side down in a bowl to drink up some water. It always seems crisper and fresher afterwards. Well, it's a good exercise in turgor pressure anyways. Quote Link to comment Share on other sites More sharing options...
lynn Posted February 21, 2012 Share Posted February 21, 2012 When you steam it you have to watch it. I have a rice cooker/steamer that I use that has a glass lid. I put the water and brocoli in the same time, turn it on. Then I watch it, when it's all dark green with no dry looking spots it's perfect, when you can smell it it's overdone. Quote Link to comment Share on other sites More sharing options...
NotSoObvious Posted February 21, 2012 Share Posted February 21, 2012 I leave it until everything else is about 10 minutes from being done. I put enough water to cover the broccoli only half way, then I turn the heat to high. As SOON as it starts getting bright green, I strain it. I HATE mushy broccoli though, so this is on the firm side. My mom had an exchange student from Japan once. The girl was watching my mom throw away the broccoli stems and said, "Oooooh! Wasteful, wasteful!" Since then I've learned that the stems are full of vitamins and, really, taste just fine. So, I try to cook most everything. I had a little butter and sometimes some parm cheese. My husband adds salt, but he adds salt to everything. Quote Link to comment Share on other sites More sharing options...
MindyD Posted February 21, 2012 Share Posted February 21, 2012 Yes on both ways. My family, especially dh, LOVES it roasted. I put it in a gallon zip lock pour in some olive oil, chopped garlic and salt and mix it well before placing it evenly in my stone baker. 425 for 15-25 minutes depending on how browned you like it. :iagree: This is how we like it too. My son says "Mom, the broccoli tastes like meat!" I take that to mean he really really likes it. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
butterflymommy Posted February 21, 2012 Share Posted February 21, 2012 I cut the florets off a head of broccoli, without leaving much stem on. Each piece should be no larger than 1 1/2 inches. I sautee in about 2 tbs olive oil for 6-7 minutes until it starts to brown-- then I add 1/2 cup veggie broth and cook, covered, about 3 more minutes. Salt and pepper as needed. You can cook it longer in the "broth" stage if you like it tender. We use vegbase "better than bouillon" from the grocery store-- for broccoli purposes I halve the ratio of vegbase to water, so about 1 tsp per 1/2 cup water. Quote Link to comment Share on other sites More sharing options...
butterflymommy Posted February 21, 2012 Share Posted February 21, 2012 :iagree: This is the best! I will squeeze a lemon on it after I pull it out of the oven and often toss with some red pepper flakes. So, so, so good. I don't like broccoli any other way.:tongue_smilie: Roasted broccoli is nice too-- you can add natural peanut butter at a 1:1 ratio with lemon juice. Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted February 21, 2012 Share Posted February 21, 2012 I only need about 10 minutes or less to steam broccoli (that includes time for the steamer to heat!). Then even leaving the lid on the dish to keep it warm is a no-no as if the heat stays trapped the stuff keeps cooking! I love to chop it up once cooked and eat it plain, or mixed with brown rice. I am a broccoli kick at present. Quote Link to comment Share on other sites More sharing options...
3peasinWa Posted February 21, 2012 Share Posted February 21, 2012 I don't know if this has already been said. But I put kosher salt, pepper, and olive oil on mine. Then I thinly slice fresh garlic & mix it all together & roast it in an oven , 400 degrees, for like 30 min depending on how much you have. It's totally awesome! Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted February 21, 2012 Share Posted February 21, 2012 Then even leaving the lid on the dish to keep it warm is a no-no as if the heat stays trapped the stuff keeps cooking! :iagree:It needs to be drained right away, or the hot water (and steam if there's a lid) will turn it to mush. I don't know if this has already been said. But I put kosher salt, pepper, and olive oil on mine. I skip the pepper, but use olive oil and coarse salt. I love broccoli though, and can eat it plain too. Quote Link to comment Share on other sites More sharing options...
brett_ashley Posted February 21, 2012 Share Posted February 21, 2012 I usually roast it, salted and quickly tossed in olive oil, in a 450 degree oven. It's not as pretty, but tastes great. If you'd like something a bit different, slice off the tiny buds (save the rest for soup), saute briefly, throw in some cooked pasta, toss and serve with parmesan. This is what I do, and now I can't eat it any other way. It's delicious. Quote Link to comment Share on other sites More sharing options...
Momof3littles Posted February 21, 2012 Share Posted February 21, 2012 I usually roast it, salted and quickly tossed in olive oil, in a 450 degree oven. It's not as pretty, but tastes great. If you'd like something a bit different, slice off the tiny buds (save the rest for soup), saute briefly, throw in some cooked pasta, toss and serve with parmesan. We've been roasting it a lot in recent months. A really nice change. DD in particular LOOOVES it this way. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 21, 2012 Share Posted February 21, 2012 I usually roast it, salted and quickly tossed in olive oil, in a 450 degree oven. It's not as pretty, but tastes great. If you'd like something a bit different, slice off the tiny buds (save the rest for soup), saute briefly, throw in some cooked pasta, toss and serve with parmesan. I normally saute mine on the stovetop until it's the consistency I want. DH just brought a bunch in from the garden yesterday and I think I'm going to roast it tonight. I love roasted asparagus, so why not broccoli? Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted February 21, 2012 Share Posted February 21, 2012 Stirfried with garlic Roasted with garlic and a little oil and lemon. A tiny shaving of fresh parmesan is excellent and not unhealthful. Broccoli tastes best with the caramelization caused by roasting or stirfrying. I love broccoli. Love it. We eating it several times a week. But you could not pay me to eat it plain boiled or steamed. Quote Link to comment Share on other sites More sharing options...
JennyD Posted February 21, 2012 Share Posted February 21, 2012 I pan-roast, using this method (without the sauce) often. It comes out great. http://www.tastebook.com/recipes/573993-Perfect-Pan-Roasted-Broccoli Quote Link to comment Share on other sites More sharing options...
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