Broccoli question

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some broccoli in the fridge, and I was looking at
Allrecipes.com for ideas. There are some casseroles that sound good,
but they all seem to use frozen broccoli, thawed.

Will I get the same result with fresh broccoli?

I would blanch it first, to get it to the same texture.
lucy

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some broccoli in the fridge, and I was looking at
Allrecipes.com for ideas. There are some casseroles that sound good,
but they all seem to use frozen broccoli, thawed.

Will I get the same result with fresh broccoli?

If fresh broccoli in a casserole, blanch it first. A couple of minutes (2-3)
in boiling water and then plunge into ice water.

Quoted post said:

I have some broccoli in the fridge, and I was looking at
Allrecipes.com for ideas. There are some casseroles that sound good,
but they all seem to use frozen broccoli, thawed.

Will I get the same result with fresh broccoli?

It will probably be even better than the frozen stuff. Just blanch it
before you put it in the casserole.

Thanks, everyone. Makes sense!

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some broccoli in the fridge, and I was looking at
Allrecipes.com for ideas. There are some casseroles that sound good,
but they all seem to use frozen broccoli, thawed.

Will I get the same result with fresh broccoli?

Better. I read where people would blanch it before putting it in the
casserole. I wouldn't. I would prefer crispier to mushier even in a
casserole. Might not be the right answer.. but works for me.

Debbie

Debbie said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some broccoli in the fridge, and I was looking at
Allrecipes.com for ideas. There are some casseroles that sound good,
but they all seem to use frozen broccoli, thawed.

Will I get the same result with fresh broccoli?

Better. I read where people would blanch it before putting it in the
casserole. I wouldn't. I would prefer crispier to mushier even in a
casserole. Might not be the right answer.. but works for me.

Debbie

For me it really would depend on the casserole recipe. I don't blanch
broccoli before I use it in soup which will be cooked for a while and get
soft during cooking. But I do blanch or lightly steam broccoli if I'll use
it in quiche because I don't want "crisp" broccoli in quiche.

Jill

"[email hidden]" <> wrote in
news:[email hidden]:

Quoted message said:

I have some broccoli in the fridge, and I was looking at
Allrecipes.com for ideas. There are some casseroles that sound good,
but they all seem to use frozen broccoli, thawed.

Will I get the same result with fresh broccoli?

Yes you will, but because the fresh broccoli isn't frozen, the cooking
time will be slightly less.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Quoted message said:

Hahabogus writes:

"[email hidden]" wrote

Quoted message said:

I have some broccoli in the fridge, and I was looking at
Allrecipes.com for ideas. There are some casseroles that sound good,
but they all seem to use frozen broccoli, thawed.

Yes, thawed so to drain the water.

Quoted message said:

Quoted message said:

Will I get the same result with fresh broccoli?

Yes you will, but because the fresh broccoli isn't frozen, the cooking
time will be slightly less.

Your second comma is extraneous... I only mention it because it makes your
intent unclear... I hope you don't speak as hesitantly as you write. I will
assume English is not your primary language.

Actually frozen broccoli requires *less* cooking time than fresh, frozen
veggies are already partially cooked and really need only heating, or a couple
minutes cooking time at the most. When using fresh broccoli in a casserole (or
any veggie for that matter) it needs to be cooked *prior* to incorporating it
with the other ingredients, otherwise before the raw broccoli becomes cooked
the other ingredients will become over cooked, burned about the edges even,
and the broccoli will still be exuding water... you've made a friggin' hopeless
mess.

For a casserole you need to cook the raw broccoli first, to al dente, and drain
the water well.... which is why most casserole recipes these days call for
frozen veggies, frozen veggies are a time saver, and they're more nutritrious
than stupidmarket so-called fresh.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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