For dinner service in a restaurant this method takes too long, youd just blanche the broccolini with a basket stem down with the tops un-submerged then shocked in ice bath to stop cooking, saute as usual for an order and the whole thing is perfectly cooked fast with crispy florets and tender stems
24 Comments
where did you put the cartouche?? 😮😢
Filth
So you start of with saying the stem takes longer to cook, and then cook the whole thing for the same time…
garlic so late in the process means you will be the least popular person in the elevator
Nah,i just buy the steam in bag version
Never had any issues with broccoli 😅
Just put in a stew!
SAT-ay? (love the channel)
*brocolini. Idk if this shit was rage bait. But I’m baited. And raged.
For dinner service in a restaurant this method takes too long, youd just blanche the broccolini with a basket stem down with the tops un-submerged then shocked in ice bath to stop cooking, saute as usual for an order and the whole thing is perfectly cooked fast with crispy florets and tender stems
So blanch then pan isn't right?
I steam , then shock it in ice water then sauté in garlic and oil after i dry it
Just make a sabzi of it 🤷🏻♂️
I’ve been doing this, i thought it because I was too lazy to set up a proper steamer but it turns out I’m just cooking like a chef
Chef's looking like a fine wine with that luscious hair!!! 😂❤
Why would u eat that though?
that's how we cook it in Italy… except we use olive oil to fry it a bit instead of butter
That's broccolini and I prefer taking the lid off just before the stems reach prefered softness, as I like the florets a little charred.
With broccoli, I just steam them, very simple, very tasty.
My favourite broccoli recipe:
1. Take the broccoli
2. Throw it in the bin
3. Get a steak
Excellent and many thanks
Forgot blanching and the soy
Amateur…
I didn't think you had pan lids in Britain… just cartouches
Best broccoli I ever had was fried in duck fat with lemon and anchovy.
Steamed broccoli but slightly undercooked is the best. No bite to it, no interest.