On Feb 18, 12:35*am, sf > wrote:
> 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

Hmmm, yours is the variant opinion, which gives me a range of 2-10
minutes overall. Since I have about 2 pounds, and it freshened up
nicely in a bowl of water overnight, I'll start with 2 and keep
checking until it gets to just before what we like. The frozen stuff
is blanched (I think) and takes 7 minutes from freezer to plate in the
microwave.

Thanks all
maxine in ri