People think the stem is too tough, but it just needs to be cooked right. The trick is to start cooking the stem pieces first, then when they just start to be cooked, add the florets. Exact timing depends on the cooking method, but if done right all of it will be tender and tasty.
I’m not sure why in the hell I never thought of this. I usually separate the tops from the stems, but cook everything together. Tops usually end up slightly burnt, shafts slightly undercooked. This may be a game changer for me! Thanks for the type up / suggestion!
Well most are pro pubes. The shaft has unrealised potential
People think the stem is too tough, but it just needs to be cooked right. The trick is to start cooking the stem pieces first, then when they just start to be cooked, add the florets. Exact timing depends on the cooking method, but if done right all of it will be tender and tasty.
I’m not sure why in the hell I never thought of this. I usually separate the tops from the stems, but cook everything together. Tops usually end up slightly burnt, shafts slightly undercooked. This may be a game changer for me! Thanks for the type up / suggestion!
I just eat the shaft raw as a crunchy snack while the pubes are cooking. It’s great when dipped in some soy sauce.
Yep, we call them broccoli chips
If you cut about .5cm off the outside of the stalk it’s quite tender inside.
Use your broccoli peeler going down the shaft from the pubes and don’t forget to slice off the tip!
I’m a shaft preferer myself, it’s sweeter and won’t be hiding any bugs.