Broccoli may be a tough vegetable stem but it can be easily overcooked. And not everyone enjoys soggy, limp florets oozing liquid on their plate. The key to delicious and enjoyable broccoli recipes has always been hitting the soft spot between crunch and fork-tender. And you can achieve this by mastering how long you should cook broccoli, regardless of the method.
Choosing and Cleaning
It’s important to always start every vegetable recipe with a fresh supply, and broccoli is no exception. You’ll want heads of bright but deep green, with tight floret bunches, and a firm stem. If you notice any yellowing or soft spots, discard the broccoli at once.
After selecting, rinse the broccoli in a water-vinegar mix for about five minutes. Fresh broccoli stems may carry small insects in the florets, and the vinegar will drive them out and kill them. After soaking, rinse the broccoli under running water to remove any grits and dust.
Trimming the Broccoli
Both the broccoli stem and florets are edible, but they’ll need a bit of prepping beforehand. Start by slicing the crown off the stems, and then trim the crown into large florets. Next, cut the florets into bite sizes so they can easily cook. Afterward, peel the tough skin off the stems and cut off any leaves. Then, cut off the bottom inch and chop the stems into thin slices.
Cooking Time for Broccoli
The doneness time for broccoli depends on the cooking method, and each type will soften the vegetable at a different rate. And the methods below indicate how much time you’ll need to get tender, but crunchy broccoli;
On the Stove
In a Pot- Boil water on high heat and add a bit of salt, then, cook the broccoli stems for two minutes. Then, add the florets to the stems and cook for three minutes. Drain the broccoli in a colander, dunk immediately in cold water, and season as desired.
In a pan- heat oil over medium-high heat, arrange the broccoli stems, and cook for two minutes without stirring. Meanwhile, combine your preferred seasoning with water in a bowl, and set aside. Add the florets to the pan, toss until they combine, and cook untouched for another two minutes. Then, add the spice mixture, cover the pan, and let it simmer for two more minutes or until the preferred softness is achieved.
In a Steamer- Add an inch of water to a saucepan and place a steamer over it. Let the water roll to a boil over high heat, add the trimmed broccoli to the steamer, and reduce the heat to medium. Let the broccoli cook for five to six minutes, or until fork-tender.
In a Pressure Cooker- Pour the trimmed florets into the instant pot, add some water, and seal the lid and vent. Then, cook the broccoli for 0 minutes at HIGH pressure, noting that the instant pot will take five minutes to preheat. Once done, do a quick release of the pressure by venting the valve, opening the lid, and transferring the broccoli to a bowl. Then, season as desired and serve.
In an Air Fryer- Toss the trimmed broccoli in a bowl with your preferred seasoning, and pour the seasoned vegetables into the basket. Lower the basket into the air fryer and cook for eight minutes at 375F, tossing halfway through the time to expose all surfaces. Once the time is done, serve the roasted broccoli at once.
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In the Oven- Set the oven to preheat to 400F, and arrange the trimmed broccoli in one layer on a parchment-lined baking sheet. Drizzle the florets with oil, season as desired, and toss until the ingredients combine. Put the pan in the heated oven and bake for 15 to 22 minutes, or until the broccoli is crisp and lightly browned.
In a Microwave- Put the trimmed broccoli in a microwave-safe container, add water, and cover. Then, cook it on HIGH for 2½ to four minutes, or until the vegetable is tender. Carefully remove the cover, ensuring to avoid the rising steam, and transfer the cooked broccoli into a bowl. Then, season as preferred, toss until evenly mixed, and serve.Print
- Bring a saucepan filled with water to a boil on high heat, and add a pinch of salt.
- Clean the broccoli head and cut off the stem, then trim the crown into bite-size pieces. Peel the tough layer off the stem and cut off its bottom inch, then chop the rest into thin slices.
- Add the sliced stems into the boiling water and cook for two minutes, then add the florets and cook until tender for another three minutes.
- Drain the cooked broccoli and submerge in cold water, then transfer to a plate, season, and serve.
This video can also help you.