Wayne Boatwright wrote on 19 Jan 2006 in rec.food.cooking

> On Thu 19 Jan 2006 06:23:08a, Thus Spake Zarathustra, or was it
> Goomba38?
>
> > 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
> >
>
> Quickly blanch it by plunging the broccoli into water at a rolling
> boil for 1-2 minutes tops, then plunge iimmediately iinto cold or ice
> water. Works well for cauliflower, too.
>

I use a hot frying pan...chuck in the brocolli and 5 or 6 oz chicken
bullion flavoured water put on the lid 4 or 5 minutes to tender crisp.

Nice clour, flavour and texture.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.