Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Cutting broccoli so it cooks evenly

Fine Cooking Issue 37
Photos: Ben Fink
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

It can be tricky to slice the two disparate parts of a head of broccoli—the tough, fibrous stalk and the tender, faster-cooking florets—so that they have compatible cooking times. One solution is to cut the stem into thin disks, which ensures that they cook through by the time the larger florets are done. The photos below show you how to cook both stalk and floret together and still end up with perfectly cooked broccoli.

1. Don’t throw broccoli stems away—just peel them with a paring knife to remove the tough skin.

2. Slice the pared stems into crunchy medallions. They’re delicious raw, in salads, and in stir-fries.

3. Slice the florets through the stem. This creates more surface area so they cook more evenly when stir-fried.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks