"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-12-2013, 02:14 PM   #1
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Broccoli--- peeling stems

I learned this back when I was living on almost poverty wages. Then I continued to do it because they taste great and I see no reason to waste food.

You have to peel the stem first-----You'll be about to tell how deep easily .
Sometimes I just use a paring knife, start at the bottom and pull up. Sometimes I'll use a potato peeler.

Some store bought broccoli is tough. Usually the larger the stem, the tougher.
After it's peeled---- I cut the stems into chunks using a 'rolling cut' as the Chinese do.

It's also good slightly steamed and added to a salad. Just cut it into smaller chunks.
At the prices now for fresh veggies----- it's a great way to save money.

I do the same thing with asparagus. When there are those huge, honkin' stalks attached (which cost as much as the tips) I peel them and use them in various ways.

Some of life's lessons learned while living on a really low salary continue to make sense when the money is more plentiful.
__________________

__________________
cave76 is offline   Reply With Quote
Old 12-12-2013, 02:49 PM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
I do the same thing with broccoli. The stems are actually my favorite part of the vegetable.

Regarding asparagus, I don't eat the lower third or whatever of the stalk. I just find them to be woody to the point of being inedible. Are you saying that, by peeling the stalks, they are less woody?
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 12-12-2013, 02:55 PM   #3
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
[QUOTE=Steve Kroll;1326206 Are you saying that, by peeling the stalks, they are less woody?[/QUOTE]

Asparagus stalks:

Yes----- but there are limits to it. It's almost something you have to try yourself to get the feel for when they're too woody---- and that does happen at times.
__________________
cave76 is offline   Reply With Quote
Old 12-12-2013, 03:27 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
I started peeling the broccoli stems because I, too, hate to waste. I think the peeled stems are wonderful. I don't even bother to steam them before putting them in salad.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-12-2013, 03:35 PM   #5
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
Here is a YouTube video showing how to roll-cut vegetables, just in case some don't know what that means.
Only necessary to watch the first minute for roll-cut demo.

__________________
cave76 is offline   Reply With Quote
Old 12-12-2013, 03:45 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
That's what I thought you meant. I learned it back in the '70s. It is also an easy way to make pieces of approximately the same size from a pointy veg like carrots, without resorting to a small dice.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-12-2013, 04:21 PM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
My kids always called broccoli "trees". Some like the trunks (peeled) and some like the leaves (tops). No waste there.

I see a lots of chefs line up the stalks of asparagus and make an even cut across the bottom. Me, I break each one by hand individually. They are not all broken at the same length. More work, but less waste.

I have also found that my serrated peeler takes less peel than my straight blade. And even after all these many years, it has remained much sharper than my straight blade. My straight blade is gathering rust.

Question: When peeling long veggies, do you peel away from yourself or toward yourself? I peel away. For potatoes, I peel round and round leaving the peel in one strip. I cut out any bad spots after the whole product is peeled. I also use the tip of the peeler to dig out small spots. And I cut off the top and bottom if needed after when I am cutting them up.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-12-2013, 04:30 PM   #8
Head Chef
 
Join Date: Oct 2011
Posts: 1,759
I break my asparagus by hand, one by one. Of course I don't a zillions to break.

I almost always peel away from my body. I'm not brave enough to do it the other way!

I rarely peel potatoes. I don't care if my mashed potatoes have specks of red skin in them. More vitamins. But I do look for any bad spots first and do the same as Addie.

Speaking of cooking shows------- how deceiving they are. All the chef has to do is chop/dice/cook. And all the dirty dishes are left for the clean up crew.

Oh, and those little dishes with the salt or flour or spice in them? Who fills or washes them ? I could go on, but I won't. (snerk)
__________________
cave76 is offline   Reply With Quote
Old 12-12-2013, 04:54 PM   #9
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
I want to know how they get their pans so clean? They always look brand spanking new, just out of the box.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-12-2013, 04:58 PM   #10
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
There's no good reason to snap the end off each piece of asparagus, you only need to snap the end off of one in the bundle.

Line that one up with the bundle to measure, and cut the rest of them all off at once. They would have all hand snapped off in the same place as the test one.

Keep the elastic around the bottom of the bundle, and it can be easily tossed.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
broccoli

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.