maxine in ri wrote:
> 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

When I cook broccoli, I drop it into salted boiling water - basically I
blanch it. If it's for a veggie tray, I blanch very quickly, just enough
to take the raw taste off maybe 2 or 3 minutes. I personally don't like
raw broccoli very much. I also like long stems as opposed to florets
most of the time.

I think you need to watch it and taste as it cooks then you will know
how long it needs according to YOUR taste. We rarely eat just plain
broccoli as a side dish. We make broccoli and cheese omelets or mix it
with some pasta or we have grilled broccoli - which is amazing.

Tracy