|WHAT YOU NEED||WHAT TO DO||WHY|
|1 1/2-quart ice bath (3 cups ice to 3 cups cool tap water)||Prepare ice bath in a 3-quart bowl. Position near stove.||An ice bath is for “shocking” (stopping cooking precisely).|
|3 quarts water
2 teaspoons fine sea salt
|In a 5-quart tri-ply stockpot bring water and salt to a rolling boil over high heat (6-8 minutes). Meanwhile, prepare broccoli.||Preheated water quickly cooks vegetables.|
|Up to 8 ounces broccoli florets divided into bite-sized pieces
Up to 8 ounces broccoli stems, cubed to 1/2 inch
Load 1 cup into a blanching basket (a inexpensive mesh strainer with the handle bent upward works well). Plunge into boiling water just until broccoli turns bright green, 10-15 seconds for florets, 20-30 seconds for stems.
Tip: Cut broccoli florets from stems where they become multi-branched; divide florets into bite-sized pieces. Cut off and discard damaged/tough stem parts; cut lengthwise into 1/2-inch slices (as for French fries). Cut across slices to cube.
|Overloading drops water below the boiling point, extending the cooking time, resulting in reduced vegetable firmness.|
|Promptly lift and shake to promote straining. Quickly drop into ice bath. Repeat with remaining broccoli. After adding final batch to bath, wait 1-2 minutes; pour off any ice cubes. Strain broccoli thoroughly. If not serving directly, refrigerate in a tightly sealed container for a convenient snack or side dish.||Pouring off ice is an efficient separation method. Otherwise, any ice cubes remaining has to be picked out.|
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