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Old 02-20-2009, 11:17 AM   #11
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I agree about the blanching. If I'm using very teeny tiny broccoli florets, or florets cut in half, then I stirfry without blanching first. But if the florets are large, &/or I'm also using peeled sliced broccoli stems, then I normally do blanch them for 30-60 seconds before using. Otherwise I find they remain just a little too crunchy for my taste, or the florets burn a bit before cooking to the al dente stage.
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