Cooking Whole Romanesco #Cooking

5 Comments

1. Prissy Brit defeated by foil.

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2. I don't own a microwave, and I never will. I prefer to separate the stem and pan roast the stem in butter and the florets blanched, then broil roasted with pork fat & finished with S/P.

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3. Try putting several spikes in it?
   Should transfer enough heat to the center faster. I put a spike in my baking potatoes, and it seems to speed up cooking time noticeably.
   Just a suggestion.
   (Edited for safety/ clarification)>
   Do not use galvanized spikes or coated spikes at all. Only mild steel or ss spikes should be used.
   Wash carefully before first use.
   For mild steel lightly coat in veg oil to prevent rust when stored.
   I have about a dozen 4 inch m.s. and use as many as you think it will take to do the job.
   I've used as many as 4 on a big tater.
   Try not to bury the spike flush, but leave at least 1 inch or more exposed.

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4. I’d set them in a pot of water that rises just past the stem and do a quick steam then finish in the oven to brown the outside

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5. I do not want to need a microwave. Maybe halve or quarter it (to roast stem-side up)?

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