"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 04-13-2008, 09:38 PM   #11
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
All the broccoli is edible. However I cook broccoli, I always peel the stems with a vegetable peeler to remove the tougher, more fibrous parts. Then, sometimes I cook just the florets. Other times, I'll cut the stems into matchsticks and saute them in garlic butter. If I'm not in the mood to do either of those, I'll cut the stems into thin "coins" and saute or steam them and serve with sauteed shallots and butter.

Except for the peeled outer part and the dry bottom part of the stem, there are plenty of "good eats" from a bunch of broccoli.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-13-2008, 09:40 PM   #12
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I never even peel them. I have never found that to be an issue.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-13-2008, 09:41 PM   #13
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by pacanis View Post
Do you have a picture of that, luvs? I don't understand the stem/triangle? I think that was part of my reasoning for throwing out the stems, too, I didn't know how to make them appetizing looking.
Picture the floret in your left hand and you are cutting down, starting at the floret then down the stem to make a smaller stalk of broccoli for ease of cooking. Then still have that floret part in your left hand and along the sides of the now cut stem make a slice all the way down on the outside, turn, another slice all the way down, turn to the third "side" and slice again, creating a triangular looking stalk. Does that explain it better? So when it is cooked and on your plate the stalk is trimmed with a triangular shape to it.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 04-13-2008, 09:42 PM   #14
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by GB View Post
I never even peel them. I have never found that to be an issue.
Sometimes it is for me GB - other times it's not. I think it depends on how old the broccoli is when I buy it. I've even cooked some where I had to peel the outside away after it was on my plate!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 04-13-2008, 09:44 PM   #15
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
I just prefer peeling the broccoli because it presents a nice vivid green after it's cooked. It's visual for me.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-13-2008, 09:53 PM   #16
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
Quote:
Originally Posted by pacanis View Post
Do you have a picture of that, luvs? I don't understand the stem/triangle? I think that was part of my reasoning for throwing out the stems, too, I didn't know how to make them appetizing looking.
sorry, sans pics.just pretty broccoli- just shear their ends with a paring knife.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-13-2008, 10:05 PM   #17
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by kitchenelf View Post
Picture the floret in your left hand and you are cutting down, starting at the floret then down the stem to make a smaller stalk of broccoli for ease of cooking. Then still have that floret part in your left hand and along the sides of the now cut stem make a slice all the way down on the outside, turn, another slice all the way down, turn to the third "side" and slice again, creating a triangular looking stalk. Does that explain it better? So when it is cooked and on your plate the stalk is trimmed with a triangular shape to it.
Poifect sense. Like French fried zucchini
I don't know why I was thinking some kind of triangular wedge thing instead of a spear
thank you
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
None

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 05:37 AM.


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