How To Steam Brocolli And Get It Right Every Time.

Sometimes we cook things which by luck come out good without knowing the why or the how.  I have found, after trial and error,  the exact timing to steam Broccoli ....

Preparing the Broccoli for the steaming process:
-  You cut the stem at the point where the florets begin.
-  Wash the whole piece up side down so the water can enter the vegetable.
-  Wash from the top as well.
-  Peel the stems getting rid of the hard "bark"
-  What's inside is deliciously crunchy and does not really need to be cooked. Try it.
 To steam:
 -  You can use the steamer. Or make one up. A pot, a colander, and a lid to cover the colander.
-  Put about two liters of water in the pot on a back medium sized burner.
-  Cover pot with the colander and cover.
-  When the water boils and you see steam coming out it is time to add the broccoli.
-  Steam for exactly 8 minutes if you will eat it immediately.
-  Or 7 minutes when there is still time for the meal.
That is it!
If you wish you can put a few drops of Worcestershire sauce (Lea & Perrins or Cross & Blackwell)
Enjoy healthy steamed broccoli.
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - ...
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minut...
Read more

Mistake recovery

My dear readers I have to announce my first mess up in this wonderful blog of mine. The dish I so elaborately wrote about regarding oven scalloped potatoes is called. Gratin Dauphinois and not Pommes Dauphines. Thanks
Read more