On Tue, 17 Feb 2009 11:29:39 -0800 (PST), maxine in ri
> wrote:

>I love steamed broccoli. But the only way I seem to be able to get it
>crisp-tender is to buy the frozen and follow the directions.
>Yesterday, I got two pounds on the quick-sale rack that probably
>shouldn't have been there. it's perfect, after a night in ice water.
>
>I've tried following the directions in Joy and Fannie, but somehow end
>up with either hard-crisp (and bright green) or puke-yellow-green and
>limp as a rag.
>
>Suggestions for size of pot, depth of water under steamer basket, size
>of floret pieces, and (you betcha) time steaming over what heat (keep
>it on high, lower to a simmer?) appreciated.
>
I've never tried frozen broccoli, but it sounds like you like broccoli
soft. Cut the broccoli into whatever size *you* like it. The water
shouldn't touch the steamer basket - bring it to a boil before adding
the broccoli (at least until you become confident).

When the pot is steaming put your broccoli in and cover. Test a piece
for doneness after 5 minutes. If it's too crunchy for you, put the
cover back on and give it another minute or two. You may end up
steaming it for 10 minutes.

I just made broccoli tonight. Wish I'd read this post before I did it
so I could have timed it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West