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I made Broccoli soup for the first time last week, and I did not use reduced sodium stock and it made my soup way too salty. So next time I'm only putting in one cube.Quote:
Originally Posted by Buckthorn
Thanks for the recipe too. I'll keep it in mind for my next attempt.
The poll result is making me feel marginalized and alone. I call upon all broccoli haters to unite and reverse this tragedy against sensible eating.
Raw it's an inedible plant-stalk, and if it's steamed or boiled for more than seventeen seconds it's an inedible mush. Get it right, and it's quite nice, but frankly it's not worth the anxious attention that cooking it requires.
You're very welcome, I try not to use stock cubes at all if possible, they are way too salty (especially in recipes like this where there is salt from soy sauce), I make home made stock without salt inQuote:
Originally Posted by TurquoiseSunset
I buy stock from supermarket and my favourite dish is Chicken and Broccoli Bake. Also, recently I have tried Broccoli and Potato Soup, which was very nice. Neither recipes rely on broccoli remaining in perfect state to taste or look good, which is always an added bonus.
In my language we have a saying that one should do what the doctor advices, not what he does ;)
PS: I add the "Who cares?" option in these polls for Mark's sake in general.
Nuke it from frozen for 2 minitues and serve with melted butter. Delish.Quote:
Originally Posted by MarkBastable
a lot of butter and a bit of salt, that is tasty.Quote:
Originally Posted by Hawkman
If it's been frozen, the cellular structure has already been broken down by the expansion of the water inside, so it's going to be inedible mush whatever you do with it - as it is if it's an ingredient in any dish with the word 'Bake' in the name.Quote:
Originally Posted by Hawkman
If you don't like broccoli it will always be inedible for you. However, I can assure you that the description of mush is entirely inappropriate. After nuking, the form of the vegetable is perfectly retained, as is the colour. If you've been cooking the entire stalk then it might explain why you're having some difficulty with it. Try cutting off the flourettes and just cooking these :D
You'll forgive me if I hesitate to take culinary advice from one who can countenance frozen vegetables.
I love broccoli! Now that you've mentioned it I'll try to find broccoli recipes as well. Mmmmm...Broccoli....
This reminds me of one of my favorite old-time radio commercials (can't remember which show offhand--I have a pretty big collection): "More doctors smoke Camels than any other cigarette!"Quote:
Originally Posted by Scheherazade
Just curious, what is your native language?
Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
Boiling broccoli reduces the levels of suspected anti-carcinogenic compounds, such as sulforaphane, with losses of 20 – 30% after five minutes, 40 – 50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.
Broccoli has the highest levels of carotenoids in the brassica family. It is particularly rich in lutein and also provides a modest amount of beta-carotene. :) :)
http://en.wikipedia.org/wiki/Broccoli
I think broccoli is a good thing !! :P
One of my favorite broccoli recipes, and one that is requested often is to toss 2 or 3 heads of broccoli with 3 tablespoons of oil and 3 cloves of garlic, minced. Heat the oven to the highest setting, spread the broccoli on a shallow pan, sprinkled it with salt and pepper and put it on the highest rack in the oven. Cook for 5 to 7 minutes, turning once. Sprinkle with balsamic vinegar when done. It's so simple but the taste is just divine.
Idril, I just came here to say that I love roasted broccoli! Great minds think alike!