(Image credit: Emma Christensen)
window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[36375] = {“id”:36375,”type”:”Slideshow”,”images”:[{“image_id”:”e547141ced6b0e0d3f9d6baf22f4ae9190e9435c”,”caption”:”Slice straight through the broccoli stem as close to the crown as you can get. The crown should break into several large florets. Cut through the \”trunk\” of each floret to make bite-sized pieces.”,”image”:{“id”:”e547141ced6b0e0d3f9d6baf22f4ae9190e9435c”,”width”:540,”height”:500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-03-09T18:44:40.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bb293adbd0cb70d2000028″}},{“image_id”:”1f8ce1a9e28e24e9b1560a2bd7abec1695cbe407″,”caption”:”Trim off any leaves or blemishes from the stem. Slice off the bottom inch of the stem and discard (it’s usually too dry to be very tasty). Slice the remaining stem into disks.”,”image”:{“id”:”1f8ce1a9e28e24e9b1560a2bd7abec1695cbe407″,”width”:540,”height”:500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-03-09T18:44:59.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bb293ddbd0cb7088000014″}},{“image_id”:”d06c1806558d09361d2acc6495ec78c95b7fbdfe”,”caption”:”Rinse the stems and florets under running water to remove grit. The stems take longer to cook than the florets, so keep them separate.”,”image”:{“id”:”d06c1806558d09361d2acc6495ec78c95b7fbdfe”,”width”:540,”height”:500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-03-09T18:45:26.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bb293fdbd0cb701500000b”}},{“image_id”:”2581f3c12b35c25223808304bc397270d43c8016″,”caption”:”Blanching Broccoli: Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 – 1 1/2 minutes. Plunge into into an ice water bath to stop cooking.”,”image”:{“id”:”2581f3c12b35c25223808304bc397270d43c8016″,”width”:540,”height”:500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-03-09T18:45:46.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bb2941d9127e117b00001b”}},{“image_id”:”4bba9185db8fa225faa2c77dc9e014ec90cb25bf”,”caption”:”Steaming Broccoli: Place the broccoli florets and stems in a microwave-safe dish and pour 2-3 tablespoons of water over top. Cover with a dinner plate and \u003ca href=\”http://www.thekitchn.com/how-to-steam-broccoli-in-the-m-47176\”\u003emicrowave on HIGH\u003c/a\u003e for 3-4 minutes. Remove the lid carefully and check if the broccoli is tender.”,”image”:{“id”:”4bba9185db8fa225faa2c77dc9e014ec90cb25bf”,”width”:540,”height”:399,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-03-09T18:46:05.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bb2942dbd0cb6fda00001c”}},{“image_id”:”87ce59698a441621bb115f3712db97d6a5655761″,”caption”:”Saut\u0026eacute;ing Broccoli – Film a skillet with oil and set over medium-high heat. Add the florets and a big pinch of salt. Toss to coat with oil. Add the stems 1 minute later. Continue cooking, stirring frequently, until the broccoli is bright green and tender.”,”image”:{“id”:”87ce59698a441621bb115f3712db97d6a5655761″,”width”:540,”height”:500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-03-09T18:46:24.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bb2944d9127e117b00001c”}},{“image_id”:”aa0efc5488afcd70fbd68f18b3ab61b1fd036863″,”caption”:”Roasting Broccoli: Toss the broccoli florets and stems with a few teaspoons of oil and a half teaspoon of salt. Spread the broccoli on a foil-lined baking sheet in a single layer. Roast for 20-25 minutes at 425\u0026deg;F.”,”image”:{“id”:”aa0efc5488afcd70fbd68f18b3ab61b1fd036863″,”width”:540,”height”:500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2012-03-09T18:46:42.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51bb2945dbd0cb701500000c”}}]};
Allow me to present the humble broccoli — beloved steamed side dish with lemon and butter, faithful team player to quick stir-fries, virtuous add-in to any number of cheesy pasta dishes. Broccoli is the vegetable we reach for when we need a little something extra to round out a meal. Here’s how to trim it down to bite-sized pieces, along with five ways to cook it up.
<p><a href=’http://www.thekitchn.com/how-to-cook-broccoli-5-ways-167323′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/09/26/how-to-cook-broccoli-5-ways-cooking-lessons-from-the-kitchn/
No comments:
Post a Comment