Incorrectly cooked broccoli can become mushy and even slimy, acquiring a strange bitter smell. But you can do without these troubles.
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If broccoli is cooked properly, it will have a brighter flavor and a solid crumbly texture. This is uncomplicated and takes less time than the mushy option that you may be used to. It’s all about the cooking time, and besides broccoli’s readiness can be said by its appearance.
- Pour 2 cm of water into the bottom of the pan, then place a steam basket there. Put on a strong fire to make the water boil.
- Rinse the broccoli thoroughly, then chop or chop into small pieces. Such pieces are cooked faster than whole broccoli inflorescences, and are less likely to become porridge in some places, while the thicker parts are cooked.
- Put the pieces of broccoli in a steam basket, turn down the heat until slow. Water should boil slightly, not much. Cover the pan with a lid.
- Open the pot after 4 minutes and check that the broccoli is ready by piercing it with a fork. If it is soft, but at the same time resilient and lighter than when it was moist, most likely it is ready. If it is still stiff and the same color as when you started cooking it, cover the pan again and continue cooking. Check for readiness every minute until it cooks to your liking. Quickly remove the pan from the heat and remove the broccoli from the pan to stop the cooking process. The cooking process takes no more than 10 minutes. If you cook broccoli for too long, it will take on a grayish tint and soften.