Cooking Broccoli (and other veggies)
I love steamed broccoli. But the only way I seem to be able to get it
crisp-tender is to buy the frozen and follow the directions.
Yesterday, I got two pounds on the quick-sale rack that probably
shouldn't have been there. it's perfect, after a night in ice water.
I've tried following the directions in Joy and Fannie, but somehow end
up with either hard-crisp (and bright green) or puke-yellow-green and
limp as a rag.
Suggestions for size of pot, depth of water under steamer basket, size
of floret pieces, and (you betcha) time steaming over what heat (keep
it on high, lower to a simmer?) appreciated.
maxine in ri
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