Making hot pot later and I don’t want to waste any of my veggies. Thin cut broccoli, I’m guessing 3 mins? Thick crowns, I’m guessing 5-6 mins? Does that sound right or will they be mush?
I boil the jug and pour it into a bowl with the chopped broccoli, give it about a minute, and it’s good to go. Overcooked broccoli is a crime
That’s an interesting idea, just letting it simmer in hot broth in the bowl. Basically the “back burner” of hot pot.
Since you’re going to be cooking the broccoli again later in the hotpot, I’d blanch it. Depending on what you mean by “crowns” (to me it’s a head of broccoli which breaks down into florets but whatever), you may want to process them down into smaller pieces so they cook quickly and evenly. I’d boil (or steam) the florets for 30 seconds, then add the thin-cut for another 30 seconds, then strain and dump it all straight into an ice bath to cool. You’ll want to set up the ice bath ahead of time, you don’t want to be running around trying to get it ready after you started cooking the broccoli. This will keep it from overcooking and has the added bonus of keeping it vibrantly green. Blanching is great for roasting veggies too, especially hardier ones like broccoli and carrots that will likely burn on the outside before fully cooking inside if only roasting.
I said that I’d steam, but this would cut my dish load and prep time. Blanchin’!
And you said this is steamed broccoli despite it is clearly grilled.
I told another commenter I’d try steaming my broccoli. Very much boiling
But I might just be missing a joke
It was a lame jest referencing the “Steamed Clams” meme.
Ahhh, that’s what it was. If half of the comments in here hadn’t misunderstood which hotpot I was making, I wouldn’t have misunderstood you. And so the cycle of
violencemisunderstanding is perpetuated.
Sounds pretty close, though I’d go on the lower end for the crowns.
I actually think broccoli comes out better in the microwave. Less flavor leaches out and it’s easier to get it perfectly done. A couple servings usually takes me 2 to 2.5 minutes. I just add a tablespoon or two of water to the container to help it steam.
Are you not a fan of broccoli flavor in soup broths? Because the leeching goes both ways.
Sure, that’s great, but when I boil broccoli I don’t drink the water.
I feel there might be a niblet of context missed, hot pot is a soup that you dunk/boil ingredients in before fishing them out shortly after. Like fondue, but soup. I did decide to steam some carrots and broccoli as a test, though. I hate the wait so I’m adding to the fast stack!
Oh, k, yeah I didn’t pick that up at all.
If fresh, I’d only toss it in for a couple of minutes. Just until they turn bright green in color, they’ll be cooked but maintain some bite still.
At sea level? Like 5 minutes. A little longer as you increase in altitude. About 1 minute extra every 1000 meters asl.
You can always do longer. So test early and often.
Steaming in a microwave is a good option, as it retains more nutrients. Harder to test in there though.
Some of the fancier microwaves have steam sensors that will detect when it’s perfectly done, too. I have one but I haven’t tried it yet.
Mine says it has one, but it’s waaaaaay off. Especially if it’s in a bowl. User beware
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