I'm surprised...no one mentioned seasoning your water. I never blanch in
plain water if I can help it. Flavour your water...add some other veggies,
maybe some chicken bouillion, worchestershire...etc....make it
flavourful...thats probably how the restaurant did it.


"Goomba38" > wrote in message
. ..
>I had broccoli off a salad bar at a restaurant the other day and the
>broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I
>wondered if they blanched it or something first? It was still bright green,
>dry and crunchy, yet not totally "raw". Is this common and I've somehow
>missed it? Makes for a great nosh and I want to try it. How do you think
>they might have done it?
> Goomba