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

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

On Feb 17, 11:29*am, maxine in ri > wrote:
> I love steamed broccoli. *....
>
> 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.
>
Size of the broccoli and age will make ideal steaming time vary, so
you have to keep checking it as you go along. It doesn't hurt to lift
the lid several times. I test it by poking gently with the point of a
paring knife. Experience has taught me when it is the way I like it.
Usually, for one head broken into florets and sliced stems I start
checking at 3.5 minutes. Seldom does it go past 4.5 minutes.
Remember that it will keep cooking a little after you plate it because
you're not chilling/shocking it.

And if you don't plate it all, don't leave the steamer basket above
the hot water and don't cover it, or the leftovers will get woefully
overdone. -aem

"maxine in ri" > wrote in message
...
>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.

It's best to cook broccoli florets and stem portions as two separate
vegetables... cook the stems about half way then add the florets... and it's
a good idea to peel the stems. I like to use the thickest parts of the
peeled stems raw, as crudites or sliced into a salad.

On Tue, 17 Feb 2009 11:29:39 -0800 (PST), 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.
>
I've never tried frozen broccoli, but it sounds like you like broccoli
soft. Cut the broccoli into whatever size *you* like it. The water
shouldn't touch the steamer basket - bring it to a boil before adding
the broccoli (at least until you become confident).

When the pot is steaming put your broccoli in and cover. Test a piece
for doneness after 5 minutes. If it's too crunchy for you, put the
cover back on and give it another minute or two. You may end up
steaming it for 10 minutes.

I just made broccoli tonight. Wish I'd read this post before I did it
so I could have timed it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Feb 18, 12:35*am, sf > wrote:
> On Tue, 17 Feb 2009 11:29:39 -0800 (PST), 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.
>
> I've never tried frozen broccoli, but it sounds like you like broccoli
> soft. *Cut the broccoli into whatever size *you* like it. *The water
> shouldn't touch the steamer basket - bring it to a boil before adding
> the broccoli (at least until you become confident).
>
> When the pot is steaming put your broccoli in and cover. *Test a piece
> for doneness after 5 minutes. *If it's too crunchy for you, put the
> cover back on and give it another minute or two. *You may end up
> steaming it for 10 minutes.
>
> I just made broccoli tonight. *Wish I'd read this post before I did it
> so I could have timed it. *
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

Hmmm, yours is the variant opinion, which gives me a range of 2-10
minutes overall. Since I have about 2 pounds, and it freshened up
nicely in a bowl of water overnight, I'll start with 2 and keep
checking until it gets to just before what we like. The frozen stuff
is blanched (I think) and takes 7 minutes from freezer to plate in the
microwave.

Thanks all
maxine in ri

On Feb 18, 1:22 pm, maxine in ri > wrote:
> On Feb 18, 12:35 am, sf > wrote:
>
>
>
> > On Tue, 17 Feb 2009 11:29:39 -0800 (PST), 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.
>
> > I've never tried frozen broccoli, but it sounds like you like broccoli
> > soft. Cut the broccoli into whatever size *you* like it. The water
> > shouldn't touch the steamer basket - bring it to a boil before adding
> > the broccoli (at least until you become confident).
>
> > When the pot is steaming put your broccoli in and cover. Test a piece
> > for doneness after 5 minutes. If it's too crunchy for you, put the
> > cover back on and give it another minute or two. You may end up
> > steaming it for 10 minutes.
>
> > I just made broccoli tonight. Wish I'd read this post before I did it
> > so I could have timed it.
>
> > --
> > I never worry about diets. The only carrots that
> > interest me are the number of carats in a diamond.
>
> > Mae West
>
> Hmmm, yours is the variant opinion, which gives me a range of 2-10
> minutes overall. Since I have about 2 pounds, and it freshened up
> nicely in a bowl of water overnight, I'll start with 2 and keep
> checking until it gets to just before what we like. The frozen stuff
> is blanched (I think) and takes 7 minutes from freezer to plate in the
> microwave.
>
> Thanks all
> maxine in ri

I've never had microwaved frozen broccoli that didn't taste like dried
up weeds, even following directions exactly. Does it ever come out
right? I cook it on the stove top.

N.

On Feb 18, 5:11*pm, Nancy2 > wrote:
> On Feb 18, 1:22 pm, maxine in ri > wrote:
>
>
>
> > On Feb 18, 12:35 am, sf > wrote:
>
> > > On Tue, 17 Feb 2009 11:29:39 -0800 (PST), 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.
>
> > > I've never tried frozen broccoli, but it sounds like you like broccoli
> > > soft. *Cut the broccoli into whatever size *you* like it. *The water
> > > shouldn't touch the steamer basket - bring it to a boil before adding
> > > the broccoli (at least until you become confident).
>
> > > When the pot is steaming put your broccoli in and cover. *Test a piece
> > > for doneness after 5 minutes. *If it's too crunchy for you, put the
> > > cover back on and give it another minute or two. *You may end up
> > > steaming it for 10 minutes.
>
> > > I just made broccoli tonight. *Wish I'd read this post before I did it
> > > so I could have timed it. *
>
> > > --
> > > I never worry about diets. The only carrots that
> > > interest me are the number of carats in a diamond.
>
> > > Mae West
>
> > Hmmm, yours is the variant opinion, which gives me a range of 2-10
> > minutes overall. *Since I have about 2 pounds, and it freshened up
> > nicely in a bowl of water overnight, I'll start with 2 and keep
> > checking until it gets to just before what we like. *The frozen stuff
> > is blanched (I think) and takes 7 minutes from freezer to plate in the
> > microwave.
>
> > Thanks all
> > maxine in ri
>
> I've never had microwaved frozen broccoli that didn't taste like dried
> up weeds, even following directions exactly. *Does it ever come out
> right? *I cook it on the stove top.
>
> N.
I can't get it right on the stovetop. I did try it tonight on the
stovetop with an inch of salted water and 5 minutes got it to a nice
sweet flavor and texture. I did find that some of the store brands
are not as good as the name brands. consistency of size and the
stores' (and your if you keep it around long enough) storage temp do
seem to make a difference. One kind my Mom used to get (Green Giant?
Bird's eye?) was very tiny florets, and the stems always burnt in
small spots when cooked according to the instructions. And Mom's nuke
was an oldie, not the 1000w+ jobbies we have now.

maxine in ri

On Wed, 18 Feb 2009 17:21:05 -0800 (PST), maxine in ri
> wrote:

>And Mom's nuke
>was an oldie, not the 1000w+ jobbies we have now.

Heh. We've gone in opposite directions. My first microwave was
1000+w. The one I have now is a lot less. 600w?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"maxine in ri" > wrote in message
...
>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

Cut it into edible-sized pieces, put into a saucepan with a little bit of
water, quickly bring to a boil, cover, turn off the heat, and let it sit for
10 or so minutes. Splash lemon juice and a bit of butter on it before
serving.

"maxine in ri" ha scritto nel messaggio >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.
> maxine in ri

I always peel the stems and cut them into slices or batons that will cook as
quickly as the florets. I rarely use the steamer, but blanch in a hige pot
of boiling, salted water. It's much easier to check on it that way. Ninety
seconds or so if it is being cooked further, as in pasta or a sauce. A few
minutes overall for other immediate uses but it will vary according to how
young and fresh it is, or what part of the season we're in.

In article
>,
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

I microwave it.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article
> >,
> 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
>
> I microwave it.


Reminds me of the time I cooked for my sister's kids. I bought some
fresh broccoli and when I went to put it in a pot on the stove they
nearly had a cow. They were all "put it in the microwave!!!". Seems
sister always bought frozen....

-Tracy

In article >,
Tracy > wrote:

> Omelet wrote:
> > In article
> > >,
> > 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
> >
> > I microwave it.
>
>
> Reminds me of the time I cooked for my sister's kids. I bought some
> fresh broccoli and when I went to put it in a pot on the stove they
> nearly had a cow. They were all "put it in the microwave!!!". Seems
> sister always bought frozen....
>
> -Tracy

Fresh veggies nuke just fine in a covered corningware.

Honestly.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article >,
> Tracy > wrote:
>
>> Omelet wrote:
>>> In article
>>> >,
>>> 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
>>> I microwave it.
>>
>> Reminds me of the time I cooked for my sister's kids. I bought some
>> fresh broccoli and when I went to put it in a pot on the stove they
>> nearly had a cow. They were all "put it in the microwave!!!". Seems
>> sister always bought frozen....
>>
>> -Tracy
>
> Fresh veggies nuke just fine in a covered corningware.
>
> Honestly.


Oh, I believe you.. it was just so funny how the kids had said it in
unison and how bizarre they thought it to cook food on the stove. The
sister is not exactly a great cook. ;-) Banana bread was - and I am not
kidding - bananas, bisquick and water.

-Tracy

In article >, Tracy >
wrote:

> > Fresh veggies nuke just fine in a covered corningware.
> >
> > Honestly.
>
>
> Oh, I believe you.. it was just so funny how the kids had said it in
> unison and how bizarre they thought it to cook food on the stove. The
> sister is not exactly a great cook. ;-) Banana bread was - and I am not
> kidding - bananas, bisquick and water.
>
> -Tracy

<Laughs>, I may have to try that with some over-ripe bananas just for
grins! Thanks. And I'm generally not much of a nuker cooker.

I'm babysitting this weekend again. :-) A fact that I'm rather happy
about. I love sitting the boys. They are 3 and 6.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> I microwave it.

As do I! My dog loves it and eats more than we do

In article >,
"Ophelia" > wrote:

> Omelet wrote:
> > I microwave it.
>
> As do I! My dog loves it and eats more than we do

Ever tried the pup on carrots?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Omelet wrote:
>>> I microwave it.
>>
>> As do I! My dog loves it and eats more than we do
>
> Ever tried the pup on carrots?

She adores carrots They need to be lightly steamed first though She
also loves, cauliflower, strawberries and melon)

Hmm pup she is not She is 12 1/2

In article >,
"Ophelia" > wrote:

> Omelet wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Omelet wrote:
> >>> I microwave it.
> >>
> >> As do I! My dog loves it and eats more than we do
> >
> > Ever tried the pup on carrots?
>
> She adores carrots They need to be lightly steamed first though She
> also loves, cauliflower, strawberries and melon)
>
> Hmm pup she is not She is 12 1/2

Jpegs please? :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Omelet wrote:
>>> I microwave it.
>> As do I! My dog loves it and eats more than we do
>
> Ever tried the pup on carrots?

My brother's Lab loves raw carrots. They are one of his favourite
treats. He is a canine garburator. He will eat anything. There is not
problem giving him pills. Just drop on on the floor and he will grab it
and swallow it. My Groenendahl won't eat vegetables. He eats meat and
cheese and can be tricked into bits of bread or vegetable if they are
smeared with butter of meat juices.

In article > ,
Dave Smith > wrote:

> Omelet wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Omelet wrote:
> >>> I microwave it.
> >> As do I! My dog loves it and eats more than we do
> >
> > Ever tried the pup on carrots?
>
> My brother's Lab loves raw carrots. They are one of his favourite
> treats. He is a canine garburator. He will eat anything. There is not
> problem giving him pills. Just drop on on the floor and he will grab it
> and swallow it. My Groenendahl won't eat vegetables. He eats meat and
> cheese and can be tricked into bits of bread or vegetable if they are
> smeared with butter of meat juices.

I generally use peanut butter for dog meds.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Wed, 18 Feb 2009 13:07:17 -0600, Omelet wrote:

> In article >,
> "Ophelia" > wrote:
>
>> Omelet wrote:
>>> I microwave it.
>>
>> As do I! My dog loves it and eats more than we do
>
> Ever tried the pup on carrots?

is that like a hot dog on a stick?

your pal,
blake

In article >,
says...
>
> Omelet wrote:
> > I microwave it.
>
> As do I! My dog loves it and eats more than we do

Does it have the same effect on dogs as it does humans?

T wrote:
> In article >,
> says...
>>
>> Omelet wrote:
>>> I microwave it.
>>
>> As do I! My dog loves it and eats more than we do
>
> Does it have the same effect on dogs as it does humans?

Well, no so far, but I expect kathleen could tell you better. The vet nurse
said I could give her brocolli and carrots.

In article >,
"Ophelia" > wrote:

> T wrote:
> > In article >,
> > says...
> >>
> >> Omelet wrote:
> >>> I microwave it.
> >>
> >> As do I! My dog loves it and eats more than we do
> >
> > Does it have the same effect on dogs as it does humans?
>
> Well, no so far, but I expect kathleen could tell you better. The vet nurse
> said I could give her brocolli and carrots.

I've heard/read of cooke carrot diets for dogs to help them lose weight.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

I use frozen [ just florets ] or fresh,..the larger stalks & all.

Either way I use a Bamboo steamer,..water about 1/4 inch below [ not
touching the veggie ] on gas stove top,.med-hi for about 8-10 min.

Nice bright green color,.& not mush......
sometimes I mix about a shot of olive oil ...OR...bourbon,.. with a 1/4
cup of spicy mustard,.heat & drizzle over the veggie.....yum,yum!