How to Blanch Broccoli for a Crisp Texture
The best method for blanching broccoli, how to prepare broccoli, how to steam broccoli, vegetable diet recipes
Hello everyone! Are you looking for a way to enjoy broccoli with a satisfying crunch? Today, I’m going to show you a super simple method to blanch broccoli that preserves its natural crispness, avoiding a mushy texture. I’ll guide you through the entire process, from preparing the broccoli to blanching it perfectly, so you can enjoy that delightful bite every time. Dip it in some spicy chili-sesame sauce for an extra treat! Shall we get started?
Ingredients- Broccoli (as much as you want to eat)
- 1 Tbsp coarse salt (for blanching)
- Water (enough to cover the broccoli)
Cooking Instructions
Step 1
First, prepare your fresh broccoli. Begin by trimming the bottom of the stem.
Step 2
You can either use the stem as is, or if the outer skin is too tough, peel it thinly. Slice off any protruding parts thinly with a knife. (These thinly sliced peelings can be used later in stir-fries.)
Step 3
Next, cut the trimmed stem into bite-sized pieces, being careful not to damage the florets. Avoid cutting them too small, as they might become mushy when cooked. Aim for a moderate size.
Step 4
Now, let’s prepare the florets, or the part with the leafy tops. Turn the broccoli upside down; you’ll see the stems where the florets are clustered.
Step 5
Make a small slit in the center of the stem. This slit will allow you to easily tear it apart with your hands later. Tear the slit part with your fingers.
Step 6
If you want to separate the florets into smaller pieces, make a slit in the stem and tear them apart similarly. This method helps the dressing penetrate better and makes them easier to eat.
Step 7
In a deep pot, add enough water to submerge the broccoli and 1 tablespoon of coarse salt. Adding salt not only makes the broccoli’s color more vibrant but also helps remove any unpleasant odors.
Step 8
While the water is coming to a boil, prepare a large bowl filled with ice-cold water. Having cold water ready allows you to immediately cool the blanched broccoli, which is crucial for maintaining its crispness.
Step 9
Once the water is boiling vigorously, add all the prepared broccoli. Use a spoon to gently stir and ensure the broccoli is fully submerged. Blanch on high heat for a quick 40 seconds to 1 minute. Overcooking will make it mushy, so timing is key!
Step 10
Quickly remove the blanched broccoli using a colander or strainer. A strainer will help you lift the broccoli without breaking it apart.
Step 11
Immediately transfer the blanched broccoli into the prepared ice-cold water. Rinse it gently once or twice in the cold water to rapidly cool it down and preserve its crisp texture.
Step 12
Finally, gently shake off the excess water from the broccoli after removing it from the ice bath…!
Step 13
And there you have it! Perfectly blanched broccoli with a delightful crunch. Enjoy it with your favorite spicy chili-sesame sauce!
