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Cutting broccoli so it cooks evenly

Fine Cooking Issue 37
Photos: Ben Fink
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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.


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