TEN TIPS FOR PREPARING BROCCOLI

1. Do not overcook broccoli. Overcooking will cause it to break apart, lose its color, diminish its taste, and will cause the loss of many nutrients.

2. If adding broccoli to a cold salad, first blanch in boiling water for 2 minutes and then immediately rinse with cold water. Blanching for a short period of time will bring out the flavor of the broccoli and brightens its color.

3. Enhance the flavor of broccoli with flavored butter, lemon juice, flavored vinegar, or seasonings, such as basil, dill, caraway seed, oregano, tarragon, and thyme.

4. For a flavorful side dish, cover broccoli with a cheese sauce and brown under the broiler.

5. When selecting broccoli, be aware that the stronger its smell, the older it is.

6. Peeling the fibrous outer layer of the broccoli's stalk makes it easier to digest.

7. Throwing a few chunks of bread into the water when cooking broccoli will help remove the smell.

8. One pound of broccoli equals 2 cups cut up. One (10-ounce) frozen package equals 1-1/2 cups chopped.

9. Some recipes call for the broccoli to be cut lengthwise into larger pieces which include both the stalk and florets together. The larger pieces require additional cooking time. To speed up this cooking time, slit the stalks lengthwise up to the florets.

10. When sautéing or stir-frying, it's a good idea to parboil the broccoli first so that it is partially cooked ahead of time. This allows the broccoli to be cooked to the proper doneness when sautéed or stir-fried with other ingredients for faster cooking.

BROCCOLI PREPARATION

If the stalk is going to be used, cut off the tough bottom end. Then trim the stalk off, leaving about 3-inches below the florets.

Peel the tough outer layer from the stalk, using a vegetable peeler or a paring knife. Cut the stalk into quarters lengthwise. Holding the quartered strips together, cut the stalk crosswise to the desired size.

Finish trimming the broccoli by cutting each floret off the head, leaving a little stalk on each cluster. If the individual florets are fairly large, they can be sliced in half lengthwise to make smaller pieces.

BROCCOLI COOKING

Broccoli can be cooked using several methods. Some common methods are steaming, boiling, sautéing, stir-frying, and microwaving. Broccoli should be cooked until they are tender-crisp. The stalks take longer to cook, so, when cooking broccoli pieces, the stalk pieces should be started for a few minutes before the florets.

STEAMING - Add enough water to the pot so that is below the bottom of the steamer basket when it is placed in the pot. Bring the water to a full boil over high heat.

Place stalk pieces in the steamer basket and place the basket in the pot over the boiling water, making sure no water is coming up through the holes in the steamer. Cover and cook for 4 to 5 minutes.

Add floret pieces, cover, and steam for an additional 5 minutes or until the pieces are tender-crisp.

Remove steamer basket from pot and prepare broccoli for serving.

BOILING - Bring salted water to a boil in a saucepan. Add stalk pieces to the boiling water and allow to boil for about 2 minutes.

Add floret pieces to the boiling water with the stalks and continue to cook for 4 to 5 minutes more, or just until broccoli is tender-crisp.

Drain broccoli and prepare for serving.

MICROWAVE - Place broccoli in a microwave-safe dish. Arrange so that the florets are in the center with the stalks around the outside edges.

Sprinkle 2 tablespoons of water over the broccoli pieces.

Cover and microwave on HIGH for 5 to 6 minutes. Turn dish halfway through cooking time if the microwave does not have a turntable.

After cooking, leave covered and allow to stand for 4 to 5 minutes.