What's Your Secret for Good Broccoli?

[Wishing on a star]

Seasoning, of course, is a matter of preference.

The big thing that came to my mind right way was over-cooking.
Do not overcook fresh broccoli!

I had some broccoli at a restaurant that I thought was SO good...
And, I think the thing was that it WAS salted. Maybe par-boiled in salted chicken stock, or something?

Anyhow, try undercooking...

 

[Sorsha]

We, personally, just do not like unseasoned veggies. They don't have to be over seasoned, nor do you have to use a lot of salt or butter, but just a little something, maybe some Mrs. Dash, or some lemon juice.

Our favorite method of cooking broccoli is to steam it till it is fork-tender. We season it with a little butter, a little "lite" seasoning mix (some salt, but not much, mostly a mix of other spices), and a dash of lemon juice.

That's just how we do it though, but the trick to broccoli is not to over-cook. Use a fork to piece the stem, if it goes in but still requires a little "push", it is probably done.

 

[wvjules]

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.

That's the steamer basket I have.

 

[Straitlover]

I steam either in a pot or in the microwave, drain, spritz w/ spray butter (Parkay or ICBITB, whichever I ahve), sprinkle w/ just a little bit of Paula Deen's Silly Salt (you don't need much at all!!), and toss to coat. Occasionally I'll toss in a bit of cheese if I can afford the calories.

 

[Christine]

Well, thanks for all your suggestions. I think I've probably tried some variation of them all, even the roasting (many times). Maybe I just don't like broccoli anymore?

I swear when I eat it out, and it is fresh steamed, it is almost sweet when you bite into the stalk (there is no coating of anything on it). My broccoli tastes bitter. I've tried all different times (made it so it's just done, medium, and even soggy). I don't know. I didn't always used to feel this way.

I will work on it somemore...

 

[PebblesMK]

I take fresh stalk of broccoli, run it under the faucet, sprinkle with salt, wrap in aluminum foil with a bit of water and grill it for 10-25 minutes depending on the heat and size of broccoli. It's amaaaazing. You can always put a few pats of butter on it or whatever other seasonings. I've found that when I cook on the grill, the most I do is salt or a bit of garlic.

 

[wvjules]

Well, thanks for all your suggestions. I think I've probably tried some variation of them all, even the roasting (many times). Maybe I just don't like broccoli anymore?

I swear when I eat it out, and it is fresh steamed, it is almost sweet when you bite into the stalk (there is no coating of anything on it). My broccoli tastes bitter. I've tried all different times (made it so it's just done, medium, and even soggy). I don't know. I didn't always used to feel this way.

I will work on it somemore...

Maybe you don't like it anymore. That happened to me with fresh green beans. I used to love fresh green beans, steamed, sauteed, baked, etc. Now I can't stand them! One day I took a bite and about gagged. I can't eat them anymore. However I love canned green beans now. Strange, huh? lol

 

[Sorsha]

Apparently other people online have asked this same question. Here are two answers:

"The broccoli you get at most restaurants is blanched and shocked in ice water(to stop the cooking process) ahead of time to reduce cooking time and aide in faster service during plating meals. The method of reheating the broccoli is usually in a hot water bath, with lightly salted water,...but other methods include: micro-waving, re-steaming, saute and even at times grilled. The saute and grilling method requires a small amount of oil or butter to help the process and in turn enhances the broccoli flavor.
At home, I like to steam my broccoli with water and a bit of chicken base in it, this imparts a wonderful flavor and is so easy to do, just remember to not over cook broccoli as it discolors and gets a very unappealing mushy taste."

"Bring water to a boil. Make sure you add enough salt to the water so it is like sea water. Once boiling drop in broccoli. Do not walk away or you will over cook it. Once it turns brighter green pull it out (this is called blanching) and plunge it into a bowl or large container filled with water and lots of ice(this is called shocking).
At this point you will notice the broccoli is not cooked all the way. when you are ready to eat it place a saute pan over medium to low heat. Add a small amount of water (1/4 cup) and allow to almost come to a boil. Add 1 tbs butter. Swirl butter around the pan until water and butter combine (in french this is called a buerre fondu). Add broccoli and cook until hot. Add salt and pepper."

 

[Christine]

Apparently other people online have asked this same question. Here are two answers:

"The broccoli you get at most restaurants is blanched and shocked in ice water(to stop the cooking process) ahead of time to reduce cooking time and aide in faster service during plating meals. The method of reheating the broccoli is usually in a hot water bath, with lightly salted water,...but other methods include: micro-waving, re-steaming, saute and even at times grilled. The saute and grilling method requires a small amount of oil or butter to help the process and in turn enhances the broccoli flavor.
At home, I like to steam my broccoli with water and a bit of chicken base in it, this imparts a wonderful flavor and is so easy to do, just remember to not over cook broccoli as it discolors and gets a very unappealing mushy taste."

"Bring water to a boil. Make sure you add enough salt to the water so it is like sea water. Once boiling drop in broccoli. Do not walk away or you will over cook it. Once it turns brighter green pull it out (this is called blanching) and plunge it into a bowl or large container filled with water and lots of ice(this is called shocking).
At this point you will notice the broccoli is not cooked all the way. when you are ready to eat it place a saute pan over medium to low heat. Add a small amount of water (1/4 cup) and allow to almost come to a boil. Add 1 tbs butter. Swirl butter around the pan until water and butter combine (in french this is called a buerre fondu). Add broccoli and cook until hot. Add salt and pepper."

Thanks. That makes a lot of sense.

 

[Imzadi]

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!

We have a winner here. I was just about to say this. Although, I think they just liberally sprinkle the salt right onto the stalks in the basket, instead of in the water.

If people knew how much salt, sugar, butter & oil was in their restaurant food, they'd eat there less often. I have a deli near me that best the best grilled cheese sandwiches. I've watched them a few times, as the grill is in front of me. They liberally spread on about a 1 1/2 - 2 tablespoons of butter one each side of the bread. Then they night add a bit more right onto the hot grill before plopping the sandwich down. So that's FOUR - FIVE tablespoons of butter. No wonder it tastes so good!

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?

Have you ever been to the ocean? You can taste the salt water in the air, and in your mouth on a very humid day.

I swear when I eat it out, and it is fresh steamed, it is almost sweet when you bite into the stalk (there is no coating of anything on it). My broccoli tastes bitter.

Sometimes salt can bring out the sweetness. That is why salt is added to cakes & chocolate recipes. Some people sprinkle salt onto watermelon slices.

Although, they may also add sugar to the water. Maybe even soak it in sugared water for a bit.

I remember we went to the Universal Studios theme park a few times and had their fresh corn on the cob, at some buffets, which was so sweet & heavenly. Then someone pointed out that they cook it with sugar added to the water. That was how every cob was wonderfully sweet, no matter how many different times we went.

After that, I went home and added sugar to my water while cooking. It worked. No more tasteless cobs.

Your supplier for broccoli might be different too. Restaurants don't get the veggies that have been sitting in supermarkets, or on pallets for days before they make it to the shelves. Restaurants buy in bulk, directly from suppliers, each week. Those shipments move quickly.

Try some Farmer's Markets for fresher broccoli.

 

[John VN]

Way too much work put into some methods....

Florets in large bowl with tablespoon of water, cover with wrap, nuke 4 minutes (+/_ depending on preferred hardness), plate with spicy mustard for dipping.

Sprinkle with whatever before wrapping if so desired for added flavor to your liking.

 

[Turbanator]

Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a minimum amount of time until tender, but still crisp.

http://homecooking.about.com/od/howtocookvegetables/a/broccolitips.htm

 

[Tinker'n'Fun]

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.

When you salt the water it steams and the salt evaporates and adheres to the broccoli. Like I said, not really good for you but does enhance the flavor.

 

[WDWBarb]

Like others have said, the best broccoli ever (and I LOVE broccoli) is to roast it in the oven with a little olive oil and some diced garlic. I put fresh cracked pepper and sea salt on it and ... wow.

I also do Brussels sprouts, cauliflower and asparagus this way. Oh, and also red potatoes and green and red peppers.

Roasting brings out a whole other side of veggies.

I've been using flavored olive oils recently - garlic and butter (no real butter in it, so it stays vegan). So awesome...

 

[CaFeeney]

http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html

The link above changed how I cook broccoli forever! I don't use the cheese, just toss in a bit of lemon pepper and olive oil, roast in a hot over and then squeeze a bit of lemon and a bit of zest. So yummy!

 

[penn19]

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.

My absolute favorite way to eat broccoli. And I am not a veggie eater, but I could eat that every day of the week. After mine come out of the oven, I sprinkle some fresh parmesan cheese on them and mix them around. So good!

 

[LisaR]

When you salt the water it steams and the salt evaporates and adheres to the broccoli. Like I said, not really good for you but does enhance the flavor.

I honestly didn't know that. I guess it makes sense. Salt on broccoli sounds gross to me, though. I like it plain.

 

[bookgirl]

large sauce pan with an inch or two of water

add a lot of salt like seawater flavor

sometimes I add lemon as well if no one is looking (if my parent's see the lemon they 'don't like' the taste even though they eat it when they don't see me add it)

Bring to a hard simmer

Add broccoli (fresh or frozen) then add a little salt to the top

Steam until the broccoli is bright green and fork tender then remove immediately.

This is where I take mine out of the pot for me, my brother and my nephews and every other reasonable person.

For the parents who like is soft I leave it in till it is mushy.

no oil, no butter, no fancy equiptment easy peasy broccoli pleasy.

 

[TinkerBelled]

Have you tried broccolini? It's a broccoli hybrid, usually sweeter and more tender than broccoli. Needs even less cooking.

For me, broccoli is usually cooked one of two ways. I like mine quite crunchy, so I'll steam with lemon and/or salt water for 3 minutes, tops.

Otherwise, I put 1/2 to 1 tsp olive oil in a cast iron pan on medium/medium high and, when warm, drop in the broccoli; move the broccoli around occasionally until the stalks turn darker green (the florets might start to look quite well done--that's fine). At that point, squeeze half a lemon over the broccoli and sprinkle a half pinch of sea salt over the broccoli. Move it around for another twenty to thirty seconds, then serve. Sounds complicated, but actually takes about five minutes tops and is fantastic.

 

[Tinker'n'Fun]

I honestly didn't know that. I guess it makes sense. Salt on broccoli sounds gross to me, though. I like it plain.

I learned the hard way when I went to put my salt in and the top was conveniently unscrewed. (yes I had two teenagers) and while it was more than normal it was not that much more. The broccoli tasted so much better. LOL!