28 Tasty Broccoli Recipes to Try (2024)

FAQs

How do restaurants make broccoli taste so good? ›

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

Healthiest Way to Cook Broccoli

Lightly sauteed with garlic and a splash of water. It's that simple. Cooking broccoli in this way retains most of its colour, nutritional value along with that crunch that results in a delicious side dish that even my youngest and pickiest eater enjoys.

Fill a large bowl with cold water and ice. Carefully lower the broccoli florets into the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and just barely tender. With a slotted spoon, remove the broccoli and immediately plunge into the ice water.

Chinese restaurants often incorporate garlic, ginger, and soy sauce to add depth and flavor to the broccoli. You can also add a dash of sesame oil or a sprinkle of red pepper flakes for an added kick.

In Chinese restaurants, the vegetable is often cooked with oyster sauce, Canton style, and it has an affinity for that sauce. It's sometimes blanched before it's stir-fried, and can be cooked as you would broccoli. Health Benefits Like many leafy green vegetables, Chinese broccoli is a powerhouse of nutrients.

Try a lemon-herb seasoning for something refreshing.

For every 3 cups (525 grams) of cooked broccoli florets, you will need: 1 tablespoon (15 milliliters) of olive oil, 2 teaspoons of lemon juice, ¼ teaspoon of garlic salt, and ¼ teaspoon of thyme.

Hence, soaking the vegetables in salt water not only removes the pesticides and insecticides, but it also kills the bacteria and bugs present on them.

Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar. Allow it to soak for 2 minutes, then dump the broccoli into a colander. Rinse the vinegar-treated broccoli very well under running water.

In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking. All cooking treatments, except steaming, caused great losses of chlorophyll and vitamin C. Only boiling and stir-frying/boiling caused the loss of total carotenoids.

Is it better to saute or boil broccoli? ›

It will also be tender-crisp, rather than cooked through and completely tender like steamed or boiled broccoli. It's fine to saute broccoli from raw if the taste and texture add character to the dish. Otherwise, steam or boil, then saute.

Finally, when the magnesium is leached out of the chlorophyll, the chlorophyll goes dull and the vegetables turn grayish. Because baking soda lessens the acidity of the cooking water, it also slows down the chlorophyll dulling process, thereby keeping the veggies greener for longer.

Boiling leaches out the vegetable's water-soluble vitamins in these vegetables, such as vitamin C and folate, as well as many of the glucosinolate compounds, which are water-soluble, too. Moreover, too much exposure to high temperatures destroys the enzyme that converts the inactive glucosinolates to active compounds.

To avoid soggy broccolis try steaming it for 2 minutes and check the texture, if required cook for a minute more but not more than that. After this, you put the boiled broccoli into ice water, the constant shock will make them crispy.

Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

Restaurants often use a variety of techniques and ingredients to create complex and flavorful dishes, including salt, herbs, spices, and fats. They may also use sugar or other sweeteners to balance out sour or bitter flavors or to enhance the natural sweetness of certain ingredients.

Why are a restaurant's roasted vegetables so much tastier than homemade ones? The simple answer to why roasted vegetables from a restaurant taste so good: lots of fat and salt and high heat.

Use one teaspoon salt per 1 cup of water. Salt provides a “barrier” against carbon dioxide, which prevents chlorophyll from changing color. Make sure that you have enough water in your pot so that all of the broccoli is floating in it.