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Good tip for those who didn't get taught this by their granny – and to strip the tough peel from the stems too. My grandmother got every edible BIT of the broccoli.
LOL… been cutting it this way for YEARS… & I am turning 70 yrs old this year… nothing new here for me.
I prefer just cutting around the stalk
We prefer it cut in smaller pieces
Will one piece always be 4x bigger than the others?
Isn't that how everyone does it?
Seriously – what other way is there, please?
now do cauliflower
They actually had a segment in another episode (maybe with Dan?) that showed if you cut off the florets, you could lightly "peel" the tough exterior from the remaining stalks and cut up into 1/2"-3/4" pieces. Then they become sweet and tender, and all cook in the same amount of time.
Step one throw it in the trash
Seriouslyโฆ..
I always did it this way. ๐คทโโ๏ธ
Who makes a mess cutting up a Broccoli?
People are so lazy now…
I guess i'm a master chef because I always did it similar to that!
Jacques Pepin literally wrote the book on perfect cooking techniques. This is a good way but hands down Jaques has cutting vegetables down to a science. Same with Jean pierre.
Oh my lord.
WHY HADN'T I THOUGHT OF THIS.
A little worried that you showed this because you don't mention at all that the stocks do not cook at the same rate as the bushy part. You have to start them sooner if you want perfect broccoli
That's a helpful hint ๐ฅฆ๐ช
How else would you do it?