"Paul McNoob" > wrote in message
...
> I'm used to buying broccoli frozen and would like to buy it fresh but
> am a little wary.
>
> I've seen fresh broccoli where the tops look bluish, and I've seen
> where it looks green. Does the blue color/tint mean it's fresher or
> that it's going bad?
>
> I've seen the local markets have ice on top of the broccoli to keep it
> fresh during the day. Is this a good practice?
>
> Finally, how do you cook/prep fresh broccoli? Just boil it for a
> certain amount of time? My concern is just that the tops would get
> cooked quicker than the thicker stalks.
>
> Thanks!

Bluish with tight buds is good. Yellowish is bad.

I suggest buying broccoli crowns, unless you are a big stalk fan. Trim the
bottom, and separate by pulling apart the bigger stems. If necessary, cut
those stems into two or more pieces from top to bottom. Then cut the stalks
from the bottom partway up toward the top so that they cook more quickly.
The goal is to have a nice balance between stem and flower, and a stem that
cooks quickly so that the flower isn't overdone and falling apart.

Plunge the broccoli into a *large* pot of rapidly boiling *salted* water and
cook just a few minutes until the steams are barely done. Drain well. I'd
add butter and pepper.

Another way I like to cook broccoli is to cut it into smaller florets and
saute it in olive oil. If you get a cast iron skillet nicely hot, add a
little olive oil, then rinse the broccoli in a colander and dump it directly
into the hot oil and clap a cover on, there is sufficient water to steam it
quite rapidly. You can take the lid off to finish it, letting any remaining
moisture evaporate. (This is the way I like to cook it for fritatas. I like
to let it get a little browned, but YMMV.