If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
I think a lot of people have a bit of a love/hate relationship with green vegetables, but broccoli is a firm favourite of mine. Broccoli is an interesting vegetable because it’s actually the flowers of the broccoli plant!
If you can, try not to wash your broccoli. A lot of water can get trapped between the flowers, which can make it rather soggy to eat.
Broccoli is sold in ‘heads’, and the individual ‘branches’ are called florets (see the picture below). In this tutorial I’ll teach you how to cut and cook the florets.
For cutting, it’s easiest to work from the outside in. Hold the broccoli so that the floret you want is as close as possible to the chopping board. (I like to hold the stalk with my left hand as I cut with my right.) Slide your knife between the floret and the stalk, and chop downwards.
Carry on chopping, working from the outside in, until you have enough broccoli. (Depending on the size of the florets, I usually allow 1-3 florets per person.) The very top of the broccoli can be a little tricky because the florets become less clearly defined. Just try and cut it into pieces about the same size as the florets you’ve already chopped.
It’s a really common mistake for people to overcook broccoli; one of the reasons is that the stalk cooks more slowly than the flowers. To combat this, place the broccoli florets upside down and cut about halfway down the stem. Try and make sure all the pieces of stem are smaller than about ½cm (quarter of an inch).
Broccoli only takes about five minutes to cook, whether you’re boiling, microwaving, or steaming. (If you’re boiling or steaming, place the florets with the stalks at the bottom.) Once cooked, broccoli turns a slightly brighter colour than when it’s raw. It also looks a little shinier! And just like carrots and potatoes, cooked broccoli is soft enough to easily poke a fork into.