Broccoli cooking

Plan on using about a pound of broccoli florets for four people. Place them in a shallow pan of water, bring it to a boil, reduce the heat to a simmer while the pan is covered, and cook the florets until they re bright green and done to your desired degree of tenderness. While the broccoli cooks, mix the juice of one-half lemon (a little more than 1 tablespoon), 1 tablespoon of olive oil, and V4 teaspoon of ground white pepper in a little dish. Drain the broccoli and drizzle the lemon/oil mixture over it. 

Cook only what you ll eat r ht away. Given that fresh broccoli cooks up in just a few minutes, there is no point in making enough for leftovers, which get mushy and are not as flavorfiil. If you need to save time, wash and cut it in advance. If you do have leftovers, cooked broccoli should be sealed in an airtight container or closed zip-top bag and kept in the refrigerator for no more than two days. 

PRICE K R, CASUSCELLi F, coLQUHOUN IJ and RHODES M J c (1998) Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking , J Sci Food Agric, 11 (4) 468-72. 

The family Cruciferae contains several economically important vegetables, such as broccoli, Brussels sprouts, cabbage, and cauliflower. There has always been some ambivalence about the use of these vegetables. While some of them have desirable, pungent flavors, cooking odors tend to deter their consumption. It is stated that cauliflowers are rarely purchased in France and there is a relatively low consumption of sauerkraut in the USA.55... 

Lin CH and Chan CY. 2005. Textural change and antioxidant properties of broccoli under different cooking treatments. Food Chem 90(l-2) 9—15. 

Some brassicas have a typical strong, mustardy flavor, but others, such as kohlrabi and broccoli, are more delicate. Many can be eaten raw, as well as cooked or pickled. 

Vallejo, F., Tom, F.A., and Garc, C., Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking, J. Sci. Food Agric., 83, 1511, 2003. 

The edible portion of broccoli Brassica oleracea var. italica) is the inflorescence, and it is normally eaten cooked, with the main meal. Over 40 volatile compounds have been identified from raw or cooked broccoli. The most influential aroma compounds found in broccoli are sulfides, isothiocyanates, aliphatic aldehydes, alcohols and aromatic compounds [35, 166-169]. Broccoli is mainly characterised by sulfurous aroma compounds, which are formed from gluco-sinolates and amino acid precursors (Sects. 7.2.2, 7.2.3) [170-173]. The strong off-odours produced by broccoli have mainly been associated with volatile sulfur compounds, such as methanethiol, hydrogen sulfide, dimethyl disulfide and trimethyl disulfide [169,171, 174, 175]. Other volatile compounds that also have been reported as important to broccoli aroma and odour are dimethyl sulfide, hexanal, (Z)-3-hexen-l-ol, nonanal, ethanol, methyl thiocyanate, butyl isothiocyanate, 2-methylbutyl isothiocyanate and 3-isopropyl-2-methoxypyrazine... 

Rick lifts the lid on the pot of steamed broccoli, which I have completely forgotten about and which now resembles a green paste. Are you planning to cook this until tomorrow he asks. 

Place the broccoli florets in a shallow pan, barely covered with water. Bring them to a boil, cover the pan, bring the heat down to a low simmer, and cook the broccoli until it s bright green and tender without being mushy. Meanwhile, saute the celery and onion in the oil until the onion is transparent. Mix in the cheese and sour cream. Blend this into the sauteed celery and onion and add the pinch of salt and pepper. Slowly and gently warm the mixture until the cheese melts. 

Broccoli microwave saucepan (boiling) microwave saucepan (boiling) saucepan waterless cooking Cabbage microwave microwave saucepan (boiling) pressure cooker microwave saucepan (boiling) microwave saucepan (boiling) Spinach microwave saucepan microwave saucepan... 

Fig. 5.55 Sulphur-containing impact odorants used in top notes to impart specific notes, e.g. bis-(2-methyl-3-furyl)disulphide (BMFD, meaty), 2-isobutylthiazole (IBT, cooked tomato), 2-heptanethiol (2-HT, bell pepper), 2,3,5-trithiahexane (TTH, cooked broccoli)...

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