On Sep 24, 4:56*am, "big fish" > wrote:
> "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!
>
> My hubby loves broccoli the way I fix it. I get a large microwavable
> container and put about a half cup water in it. To this I add a dash of soy
> sauce and some chopped onion. I break the broccoli into eating size parts
> and put in container. I add a bit more chopped onion to this as well as some
> salt and pepper. I then slice up some margarine and place the pieces on the
> broccoli. Then I sprinkle a little powdered chicken bouillon on the
> broccoli. lightly cover and microwave for ten minutes. My husband really
> prefers this over cooking in boiling water or steaming. The stepkids love it
> also. They can almost eat an entire head each by themselves. I can't have a
> family meal without the broccoli.

10 minutes? in a microwave? Does it come out like soup?