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Old 04-13-2008, 08:50 PM   #1
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Cutting broccoli

I've been on a broccoli kick of late. I might as well learn the correct way to cut it.
So how far down the stalk is edible? Is there a simple way to tell like asparagus? I've read to cut the stalk off very close to the florets to get the florets to fall away, but that seems like a lot of waste. I use some of the stalk, but could probably use more if I knew how much was good to steam with the florets. I hate throwing those big chunks of stalk away, but there seems to be a lot even when buying the crown.

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Old 04-13-2008, 08:52 PM   #2
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It is all good. I cut off the very end just because it is usually a bit dried out, but we are talking a 16th of an inch if that.
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Old 04-13-2008, 08:55 PM   #3
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GB i right. The stalk will take a bit longer to cook, but it's edible. If you make broccol-cheese soup, you could save the stalks for that. HTH.
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Old 04-13-2008, 08:57 PM   #4
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You can take a vegetable peeler and peel away the outside of the stalk - that's the fibrous part. Then you have a couple options. You can either cut way up at the florets then slice the remainder of the stalk in rings or cut up to where there is some kind of "stem" and take the remainder and cut in 1/4's down the stalk to resemble a dill pickle spear.

If you do a crudite platter this is a great way to utilize the stems but it requires just a bit of blanching to bring out the color and soften up just a tad then an ice bath.
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Old 04-13-2008, 09:03 PM   #5
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I trim the end slightly & peel the stalk. Cook the stalk first, then add the florets....I actually like the stalk best...especially if the florets get a little over done.
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Old 04-13-2008, 09:18 PM   #6
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Right on. It's all edible. Peeling the stalk makes it tender.

The same is true of asparagus. Cut a 1/4" off the bottom and peel the bottom half of the stalk. A lot less waste that way.
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Old 04-13-2008, 09:18 PM   #7
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Wow, just what I had a hunch on... I've really been wasting a lot.
I never even thought of peeling the stalk. Great idea. I have that bad wasteful feeling now though.....
I've got four stalks in the fridge right now to make up for it. Glad I finally asked. That you all very much!
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Old 04-13-2008, 09:20 PM   #8
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I'll give that a try for asparagus too, Andy. Up to now I've been bending the spear til it snapped, then discarding the bottom part. It was always described as "woody"....
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Old 04-13-2008, 09:23 PM   #9
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culinary school taught me to cut from top of floret, then to stem, then prune that stem into a triangle. make it edible-looking.
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Old 04-13-2008, 09:34 PM   #10
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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.
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