Jeff Kology wrote:

> I prefer to steam broccoli, for about 8 minutes. It doesn't get soggy and
> retains flavor and nutrients.


The microwave was *made* for steaming broccoli, 'tis perfection every
time...


--
Best
Greg


> "Paul McNoob" > wrote in message
> ...
> > I'm used to buying broccoli frozen and would like to buy it fresh but
> > am a little wary.
> >
> > I've seen fresh broccoli where the tops look bluish, and I've seen
> > where it looks green. Does the blue color/tint mean it's fresher or
> > that it's going bad?
> >
> > I've seen the local markets have ice on top of the broccoli to keep it
> > fresh during the day. Is this a good practice?
> >
> > Finally, how do you cook/prep fresh broccoli? Just boil it for a
> > certain amount of time? My concern is just that the tops would get
> > cooked quicker than the thicker stalks.
> >
> > Thanks!
>
>