How to blanch broccoli

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Blanched broccoli is fabulous served with homemade dressing for dressing, or added to the Piggly Wiggly salad (broccoli salad with bacon and cheese). Toss in the seafood salad or make a large plate of bright green broccoli in Asian salad dressing for a fun and healthy accompaniment.

What is bleaching?

It is a cooking method that is often used with asparagus, green beens, cauliflower, broccoli, and broccolini, to name a few. Food is dipped in boiling water for brief cooking, then dipped in an ice bath to quickly stop the process. Leave the vegetable, in this case broccoli, perfectly tender, crisp and wonderfully green.

What you do with blanched vegetables is up to you. Put a handful of blanched broccoli in salads, on pizza, in a quick stir fry, or eat it as it is with your favorite salad dressing. You could even sneak into pasta with cheese or macaroni and cheese.

How to cut broccoli:

To keep things as free as possible, cutting broccoli is easy when starting from the bottom.

First, trim about an inch from the dry end of the stem or "trunk."

If the trunk is woody, hollow and dry in the center, or seems hard, continue to trim until you reach the tender green meat. The entire main stem of broccoli, as well as the florets, are edible, but it takes longer for the stem to cook. Save the stem for a good stir fry.

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To break broccoli into smaller pieces for roasting, steaming, or grilling, find a sharp knife. Then cut into the stem at the point where the "branches" of the vegetable form the crown.

To make broccoli sprouts, cut them through the much taller stem, near the crown of the vegetable. Then cut the florets into small pieces. Rinse with cold water if necessary.

How to blanch broccoli:

  1. If you can boil water, you can blanch the broccoli. Once you have cut your florets, boil a large pot of salted water.
  2. While waiting for the water to boil, prepare another container filled with ice and cold water. Keep this close!
  3. Gently lower the broccoli flowers into the boiling water and cook for 2 to 3 minutes, depending on the size of your floret. Broccoli should be bright green and barely tender.
  4. With a slotted spoon, remove the broccoli and immediately soak it in the ice water. Called "shocking," this will stop the cooking process and keep the super green broccoli shiny and crisp.
  5. When the broccoli is completely cold, drain it from the ice water and pat dry with a paper towel.

How long to blanch broccoli:

Blanched broccoli florets are ready after 2-3 minutes of boiling, depending on how crisp you like your vegetable. But hurry up and put them in ice water to stop cooking! Letting them cool naturally will continue to cook the broccoli, making it too much.

Bleaching broccolini:

Because broccolini is smaller than broccoli, with finer stems, blanching broccolini doesn't take long. Aim for a cooking time of 1 minute, maximum.

Whitening cauliflower:

BTW, this technique works for cauliflower too! Blanching cauliflower is very easy. Tip: Add a pinch or two of turmeric powder to the water so that the tender cauliflower is golden yellow.

How long to whiten cauliflower? 2 to 3 minutes, if the cauliflower is cut into small pieces.

Cuisine: American Preparation time: 10 minutes Cooking time: 5 minutes Cooling time 5 minutes Total time: 20 minutes Servings: 4 Calories: 77 kcal

  • 2 pounds broccoli florets
  • 2 teaspoons of salt (optional)
  • Bring 4 quarts of water and 2 teaspoons of salt to a rapid boil. Fill a large bowl with cold water and ice.
  • Gently lower the broccoli flowers into the boiling water and cook for 2 to 3 minutes. Broccoli should be bright green and barely tender.
  • With a slotted spoon, remove the broccoli and immediately soak it in the ice water.
  • When the broccoli is completely cold, drain it from the ice water and pat dry with a paper towel.

Nutrition

Calories :: 77kcal

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