11
votes
Store raw broccoli
If the broccoli come wrapped in plastic, leave them wrapped until you consume them.
As can be read in this interesting blog (in Italian), broccoli are among the veggies with the highest gas exchange ...
- 1,358
10
votes
Accepted
Why does the broccoli at Chinese take-out restaurants have a crunchier texture than those bought at supermarket and grocery store salad bars?
Raw broccoli is crunchy, and cooking softens it. Usually it's cooked until somewhat softer but still with a bit of crunchiness or at least firmness. Most likely the very soft broccoli you describe is ...
- 58.2k
7
votes
Accepted
Can I use fresh broccoli in quiche?
Yes, you absolutely can. I do it all the time, in both quiche and omelets. It does need to be cooked which is most easily done in the microwave. Prep by removing much of the large stem, diving into ...
- 2,755
6
votes
Accepted
How to tell when broccoli has gone bad?
As many people here have noted, these "sell by" and "best by" dates are not very consistent, accurate or well defined. If your broccoli looks fine and smells fine, chances are it's fine.
Signs of ...
- 7,112
6
votes
Green broccoli rice
Mashing/pureeing the broccoli is probably the best bet here, as folks guessed in comments. That second picture looks like it has really tiny pieces of broccoli, small enough that you end up with it ...
- 58.2k
6
votes
Why does the broccoli at Chinese take-out restaurants have a crunchier texture than those bought at supermarket and grocery store salad bars?
Like most vegetables, broccoli starts off very firm and crunchy and softens as you cook it. Boiling, stewing and steaming tend to decrease crunchiness linearly, and more direct heats like stir-frying ...
- 937
5
votes
Store raw broccoli
As L.Dutch already wrote, if it's in plastic, keeping it in there is probably the best way of storing it, as their blog post states that broccoli wrapped that way can remain fresh for up to 20 days ...
- 2,236
4
votes
Why should you never re-freeze frozen vegetables?
The problem is two fold.
First is that thawing and unthawing make more and more water to penetrate to "object" breaking the cells. IMO such food (meat or veggies) become woody in texture and making it ...
- 4,091
3
votes
Store raw broccoli
One factor that you can’t easily control is how far you are from broccoli growers, so how long they have already been sitting before you buy them.
When I used to get broccoli from a farm stand, I ...
- 80.7k
3
votes
Accepted
Adding sauce without microwaving the chicken
That won't make it non-safe as long as it gets hot all the way through.
MICROWAVE (PREFERRED METHOD)
Place bag of sauce in a bowl with warm water to thaw.
Open bags of chicken and broccoli and empty ...
- 58.5k
2
votes
Green broccoli rice
From my experience, I used to cook green rice, however I don't use broccoli in this coloring method. I use spinach instead.
I boil the spinach, then blend them all with their water until being very ...
- 1,300
2
votes
Is there a way to lessen the unpleasant smell of steamed broccoli?
I have always had good results with adding a stalk of celery when steaming broccoli, and then discarding it after cooking. Don't know why it works, but my mom had done this for years after reading it ...
- 21
2
votes
Likely cause and virulence of black spots inside outwardly unmarked broccoli
That is more likely than not a hole left by a slug or insect.
Densely packed broccoli floral heads (as well as cauliflower) supply a protective environment for slugs and insects that want a little ...
- 64.4k
2
votes
Why does the broccoli at Chinese take-out restaurants have a crunchier texture than those bought at supermarket and grocery store salad bars?
For what you're describing, looks like to me that they apply thermal shock to keep the "Crunchiness". i've heard about it some time ago with other vegetables.
for what i've heard: they cook the ...
- 21
1
vote
Adding sauce without microwaving the chicken
It should be safe as long as the chicken is cooked, but they discourage it because the sauce cooks at a different rate from the entree. Dark, thick sauces like oyser sauce burn extremely easily in ...
- 186
1
vote
Adding sauce without microwaving the chicken
Cooking the sauce in the microwave is not going to make it unsafe to eat. It may make it a little thicker or thinner but not unsafe.
- 773
1
vote
Can I use fresh broccoli in quiche?
I'd go even further - I never cook the broccoli before I use it in a quiche.
It is all about the size of broccoli you use: large chunk = long cooking time, small chunks = short cooking time. For a ...
- 106
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