Food Recipes As a beginner you just need to remember two things while tackling broccoli.
Do not undercook broccoli. The modern art of cooking might believe at al dente of food to the point of crunchy but do not do this to broccoli. A little softer the better it is. Broccoli has a marvelous texture because of its extravagant head of hair. While cooking beyond al dente, they soften and start to break up a little after which you are free to add any dressing. It sucks up the dressing giving it a juicy tang with sublime results. All you need to remember is to drain it well and allow it get plenty of steam so that it doesn't get soggy.
Peel the stalks and cut them into to boil them with the florets. In case you have not tried this before you will love the stalk's sweet meat.
Here are a few things to do with broccoli. Have you any tips with broccoli? We'd love to hear them in the comments under this piece.
1. Dress them with some fresh lemon juice, salt and olive oil. Make sure that it is cooked soft.
2. You can serve it with pasta. Boil the broccoli in salt water till it gets soft. Drain and let them steam for a few minutes. Fry some garlic in olive oil and add pine nuts and broccoli. Squeeze some lime juice, season and serve with pasta with some parmesan sprinkled on it.
3. In half a cup of water at room temperature, sprinkle 1 tbsp of gelatin and let soak for 1/2 an hour. Pour 1 1/2 cups of boiling water over and mix well to dissolve. Leave to cool. When cool and beginning to set, mix in the broccoli, walnuts, salt, pepper and corn. Transfer into the mould and leave to chill and set in the refrigerator. When ready to serve, pass a knife around to loosen edges, place an inverted plate over the mould and turn upside down. Your Broccoli and Walnut Mould Salad is ready.