What's Your Secret for Good Broccoli?

[Christine]

I try to cook fresh broccoli once a week. It is just a huge disappointment.

If I go out to dinner, I always order a side of unbuttered/unseasoned veggies that almost always includes broccoli and I find it to be delicious.

At home--not so much.

I have four big eaters and I need leftovers so I'm usually cooking a lot of it. My main "go to" method is to put cut up florets (large sized) in a skillet with a little bit of water on the bottom, a lid on the pan, and just steam it until just done. Most times, though, the broccoli just doesn't have any flavor. Then I might overcook it or undercook it.

The second method that seems to work a bit better is to use the steamer basket in my rice cooker. This also often makes it too soft but I think the flavor is better. But due to the size constraints, I can only cook smaller portions and I have to cut the florets up really small.

I've been roasting the broccoli too, and my family seems to prefer this method but, to me, it has a very bitter taste. Odd.

So, am I missing something? I really believe that I do like broccoli and it tastes really good dining out (I swear, it doesn't have any butter on it!). I starting to wonder if the broccoli I am buying is just "old" and the restaurants are getting better produce.

 

[Janepod]

I try to cook fresh broccoli once a week. It is just a huge disappointment.

If I go out to dinner, I always order a side of unbuttered/unseasoned veggies that almost always includes broccoli and I find it to be delicious.

At home--not so much.

I have four big eaters and I need leftovers so I'm usually cooking a lot of it. My main "go to" method is to put cut up florets (large sized) in a skillet with a little bit of water on the bottom, a lid on the pan, and just steam it until just done. Most times, though, the broccoli just doesn't have any flavor. Then I might overcook it or undercook it.

The second method that seems to work a bit better is to use the steamer basket in my rice cooker. This also often makes it too soft but I think the flavor is better. But due to the size constraints, I can only cook smaller portions and I have to cut the florets up really small.

I've been roasting the broccoli too, and my family seems to prefer this method but, to me, it has a very bitter taste. Odd.

So, am I missing something? I really believe that I do like broccoli and it tastes really good dining out (I swear, it doesn't have any butter on it!). I starting to wonder if the broccoli I am buying is just "old" and the restaurants are getting better produce.

Break/cut into florets. Steam with an inch of water for four minutes.

 

[SueInBoston]

My go to veggie cooking...cut into bite size, heat up olive oil in pan, pressed a couple cloves of garlic into oil, let it brown, add a bit of salt and throw in broccoli, stir around a bit, add some chicken broth or water and let it cook for a few minutes until desired tenderness (we prefer a bit of a crunch).

 

[JessicaR]

Break/cut into florets. Steam with an inch of water for four minutes.

This is how I cook it also but for a little longer than 4 minutes. I also add lemon to the water. Always delicious!

 

[castleview]

My MIL put the butter in the water that she's steaming the veggies with and that does go over well. Of course, you still get the butter.

Try a marinade of olive oil, lemon juice, garlic and a touch of salt.

 

[JaneBanks]

I cut up the florets, coat them with some extra virgin olive oil, salt (very little), pepper and garlic powder. I then bake them until they start to turn brown. Delicious. I do the same for cauliflower.

 

[marcyinPA]

My go to veggie cooking...cut into bite size, heat up olive oil in pan, pressed a couple cloves of garlic into oil, let it brown, add a bit of salt and throw in broccoli, stir around a bit, add some chicken broth or water and let it cook for a few minutes until desired tenderness (we prefer a bit of a crunch).

This, except I do it the opposite way. I steam it until it is almost where I want it, drain it, add a little olive oil and garlic to the pan and finish it off. Sprinkle with a little kosher salt and fresh ground pepper. Yum. I do the same with fresh green beans too.

 

[wvjules]

I use a steaming basket and steam the florets. Sometimes I'll season with lemon herb seasoning, sometimes with seasonall, garlic powder, etc. We've steamed until almost done then sauteed in a little bit of olive oil before too. We probably eat fresh brocoli atleast 2x per week.

 

[sbtrfly74]

I love broccoli but have never made it from fresh, always use frozen and love the new steamer bags. Think it depends on how you like it, my mother cooks fresh and I hate it because it always turns out mushy. I like mine firm but not hard and cooks perfectly every time even without the steamer bags.

I also dont like the big stalks, that never works as good as the small florets. Sometimes I'll even take a few out and put it in a bowl with a tbs of water and nuke it for 1-2 mins. Tastes to me what I get when I eat out most of the time.

 

[tasha99]

I put a little water in a pan, and cook with a minimum of salt, but also often some lemon juice, garlic, pepper, and/or olive oil. If the florets have big stalks, I peel them and cut to make sure all the pieces are uniform. Often I will cut off big stalks and freeze them for cream of broccoli soup at a later date (you have to blanch them for that before freezing).
To me the key is enough salt and don't overcook. I hate soggy veggies.

 

[DisDance]

Put the cut up broccoli into a gallon sized zip lock bag with Parmesan cheese and olive oil, salt and pepper, shake it up and pour onto a baking sheet covered in tin foil then put in the oven at 450 for 25-30 minutes. This is great with cauliflower too

 

[DizneeMommy]

Try it roasted in the oven! Both my kids hated broccoli, and after I started preparing it this way, they LOVE it!! Best broccoli I've ever tasted.
http://www.amateurgourmet.com/2008/11/the_best_brocco.html

 

[excitedfamof4]

mayo and cheese!! nothing beats a good ole broccoli casserole!

For a healthy version we love to toss it in a little bit of EVOO, salt and pepper, then cook on 350 for about 10 minutes, then broil for few minutes. yummy!

 

[Tinker'n'Fun]

I use a steamer basket and salt my water generously. So do restaurants. Find a steamed broccoli breakdown from a restaurant and it will have a higher sodium count than you thought.

Restaurant food = seasoning = salt = better than at home but not always better for you!

 

[lovesmurfs]

My kids will only eat unseasoned/unbuttered veggies. For fresh broccoli, all I do is cut, cover with water, and zap in the microwave -- about 4-5 minutes, depending on quantity. We've never had problem with flavor.

 

[hops&dreams]

I use a steamer basket (like this one http://www.amazon.com/Norpro-175-St...qid=1371491964&sr=8-1&keywords=steamer+basket)

Then I put the florets in (I use frozen) and put in about an inch of water and boil with water with lid on. Once water is boiling, I only let boil/steam for 3-5 mins. The key is to undercook... overcooked is mushy and tasteless. Undercooked is still a bit firm. That's how I like it.

Sometimes I serve with butter (spray butter - mmm) or DD likes to sprinkle parmesean cheese on it. She called it "snow" when she was small. Sometimes now, I'll sprinkle on some teriyaki sauce, or put some in the steaming water.

 

[happygirl]

We really like the frozen veggies that you steam

 

[LisaR]

I use a steamer basket and salt my water generously. So do restaurants. Find a steamed broccoli breakdown from a restaurant and it will have a higher sodium count than you thought.

Restaurant food = seasoning = salt = better than at home but not always better for you!

I'm confused. If your broccoli is in a steamer basket, why do you need to salt the water when the broccoli isn't in contact with the water?

I agree with you about restaurant food having excessive amounts of salt.

I use a steamer basket. Bring the water to a boil, toss the cut up broccoli into the basket, put the lid on, and steam for 2.5 minutes. Quench in ice water when done.

 

[ironpig70]

Break/cut into florets. Steam with an inch of water for four minutes.

This is how I cook it.

This is how I cook it also but for a little longer than 4 minutes. I also add lemon to the water. Always delicious!

I'll have to try this. I put lemon on it after it cooks. This way only mine has lemon as kids don't like it.

 

[Chikabowa]

I cut up the florets, coat them with some extra virgin olive oil, salt (very little), pepper and garlic powder. I then bake them until they start to turn brown. Delicious. I do the same for cauliflower.

This is what I do... But I only use olive oil and sea salt. Bake on 400 for about 25 minutes and I toss them half way through the cycle. I do this with brussels sprouts and cauliflower as well.

I like it to be brown/crispy on the edges so I just watch. If you do it right the actual vegetable will still have a crunch while the outer edges will just have that roasted brown. So yummy.