Go to the Recipe: Tender and Snappy Broccoli
1) How do you vacuum seal the bags containing 60 mls of oil using one of the simple FoodSavers you are recommending in other parts of the blog? Freeze the oil?
2) A broccoli head? what size? One pound, 100 g, 1 kg?
use duck fat cold out of the fridge instead of oil....mmmmmm
Pam
Could not taste the roasted garlic oil at all. (My husband was happy about that.) I cut the head and left the stems on. Big mistake.
@pepe Yup you could freeze the oil but you may want to work quick add it last let it thaw and gently distribute. I dont think there is a set weight to the head, use a size that you can eat *shrug* ive made these a few times and I don't think that hard...its broccoli..
This recipe turns out terrible. Not only was the broccoli not "snappy", it was just mush and required no teeth to gnash. 194 degrees was just way overkill.
definitely recommend microwaving your broccoli with salt and pad of butter 0:45-1:10 min. Comes out super green and delicious every time
@Sunny W was your broccoli fresh, and did you cook it for the 20 minutes suggested, or longer?
Really good, the taste is so great! Thank you
"properly cooked, vacuum-sealed veggies will also be fully pasteurized, so you can store them in the fridge for weeks at a time or freeze them without worrying about freezer burn. Want to know more?
Yes
How best to reheat the pasteureized and fridge stored broccoli again?
Hi Boris, easiest is to just drop it back in the same temp bath you cooked it in for a few minutes to heat it through.
I finished the broccoli according to this recipe and put the bag after fast cooling in the fridge.
Next day I opened the ziplock bag and put the broccoli in a rimmed plate under the broiler for 15 minutes 220ยบ - sprinkled midway with grated parmesan -
They turned out perfect, snappy and tasteful. Far better then the traditional way :-)
https://www.chefsteps.com/profiles/1144284 - thanks for the hint & see above.
Kyl Haselbauer Thanks for the hint - anyhow - the result turned out better under the broiler - see my entry above
