Go to the Recipe: Broccoli Puree
This would seem to be the same process as nixtamalization of maize. Many middle eastern cooks will also prepare chickpeas in a baking soda solution to make smoother hummus. My own experience has shown me that it will work for any legume. Apparently it will work for broccoli, too (and carrots?). A few cursory searches have left me completely clueless as to the physical and chemical mechanics of how alkaline solutions + heat break down fibrous plant material (hemicellulose?) vs. heat alone. Anybody have any good, non-paywall resources? Maybe someone has written a grand overview of nixtamalization (alkaline hemicellulose hydrolysis) chemistry that could be extrapolated to cover foods other than maize...This would be helpful as both kitchen praxis and as insight into culinary history/anthropology.
- originally posted by Robert Des Jarlais
If you come across such a resource, I would be grateful if you could share some links. Thanks.
Any value on how fine a mesh? Thanks to MC and MC@H, I now have some EXTREMELY fine mesh sieves.
- originally posted by Carol Melancon
I too would love to know more about the science behind this. Do those middle eastern cooks all have pressure cookers... or is the baking soda the most important of the two factors mentioned here.. ? I don't have a pressure cooker, but would love to make this in the Thermomix. I'm thinking specifically about using baking soda to help break down kale. Hmmmm.
Sorry, see it now under equipment.
Helene — The baking soda will help a lot, even without the pressure cooker. You'll need to cook the broccoli for longer to get it soft enough, but simply keep blending in the Themomix at about 70 °C / 158 °F until the texture is really smooth.
I made this last night. It was very lovely (my husband and I kept interrupting each other to comment on how great it was) and I'll be adding it to my regular rotation. However, I had a problem with the sieve #50, perhaps because I've never learned proper technique for using a sieve with purees; though I seemed to be doing it just as in the video. I blended the mix in my Vitamix Drink Machine Advance, transferred (all of it) it to the sieve and used the flat side of a plastic bowl scraper to try to push it through. After five minutes only about a 2mm layer of puree was on the bottom of the sieve and I didn't want my sous vide ribeye to get cold. I gave up and served it as is. It felt as smooth as butter, however. Neither my husband nor I could feel any particles in the puree, so it wasn't disappointing. Should I have transferred the mix to the sieve in batches? I had made an approximately double batch since that's how much broccoli I had prepped, so perhaps it was too much at once. A more in-depth video on proper use of a sieve with purees (I'm pretty comfortable with liquids and powders, not much skill required) would be great to have in the Culinary Knowledge section.Though it is easy enough to calculate, it would be nice in future recipes to have the percentages. I frequently adjust my recipes since I cook at home and I don't often have a use for leftover bits like a professional cook would. What will I do with 5 extra grams of prepped broccoli? I don't want to waste it, so I adjust the other ingredients to match.Please excuse the poor photos and plating, but as I said, I didn't want the ribeye to get cold.
Made this, tastes great, very smooth. Before closing the pressure cooker, the stuff looked so dry it was hard to resist the urge to add some water, as I felt sure that it would burn. It didn't though, just became a slightly watery broccoli pulp. It had just enough liquid on its own to blend without much shaking/plunging. I skipped the sieve, as the puree was already so smooth out of the blender that I felt like if it became any smoother, my head might explode.The color wasn't very impressive though, definitely browned a bit in the pressure cooker. Looked alright on a white plate, but wouldn't remind me of broccoli otherwise. Is this due to the enhanced Maillard reaction from the alkalinity of the baking soda? Isn't there something one could use (like a second magical white powder) to keep the softening power of the alkalinity but prevent the browning? Any word from NASA on the subject?
Adam — If you want the vibrant fresh green color of broccoli and a super smooth puree, then a PacoJet is the perfect solution. But, sadly, not everyone has one of these tools. Another approach would be to cryo-mill the broccoli by plunging it in liquid nitrogen and then blending (it will become very smooth) and simply heat the smooth puree just before serving to get a cooked flavor, and seasoning at the last moment to avoid changing the color. If you don't have liquid nitrogen, you can probably get a pretty good result just by freezing the broccoli in the coldest part of your freezer, blending in a food processor, refreezing, then blending in a blender until it's starting to get warm, then sieve. A real pain, but then that's why we like to have a PacoJet.
Thanks Chris Young, better start saving up then!
why the baking soda?
Anton — Mentioned in the introduction and discussed in the comments, but the baking soda increases the pH during cooking, which helps soften the broccoli for a smoother puree.
okay thanks for the help. this also applies to other vegetables or is it just broccoli?
Can I simply cook the broccoli in the pot until it soften?
Yes, although you'll get a somewhat different result.
I tried this measure for measure with Cauliflower.I left the florets quite large and the base in contact with the butter turned a wonderful brown leaving the elevated parts a stemmed white.the resulting puree was half roasted cauliflower (that takes an age in the oven) and half tender.Excellent result served with scallops.
Awesome. Glad it worked out.
How can i use a pacojet for that recepi? I mean. After Pressure cooking and opening the Pot air Turms broccoli immidiatly Darker plus warm broccoli can t be used in a pacojet. ...
Wait, absolutely no extra liquid is needed? I realize that the broccoli has moisture but it seems very iffy to blend something that is that thick. Doesn't the blender need some more moisture to kind of get things going?
- originally posted by sygyzy
I concur. Have Pacojet at home, want to try this - need guidance!
I made the puree this evening, and I must say it did taste great, but left me thinking of how I can improve it. A very good basic recipe that leaves you with the ability to add any flavour you find compliments broccoli and cheese.I'd recommend it in small quantities because it's so rich that I had enough after a little, I estimate it to be 3 tablespoon fulls, and wanted to eat the more fresh items on my plate.I reccomend salting it, with flaky sea salt, after plating because of the contrast between silk and crunch flakes.I reccomend you pair it with an acid when plating to counter the density and restore the natural acidity of the broccoli that was lost in the rather intensive heat and addition of the base NAHCO3.And I am very happy that you have incoorporated a ratio-scale in the ingredients list.The last sieve step depends on the quality of your blender and your sieve. I have the finest industry grade sieve i could find at work(hospital kitchen) and there was no difference between the remaining puree in the sieve and what was pushed through.I have a regular kitchen aid blender and it took the puree well and created a fine vortex despite the very firm/thick (yet silky smooth) pureeSo put another way.If you have a worse blender, you need a sieve like the one I used.If you have a good blender, and possibly aid it in incoorporating the puree, you are good without a sieve.Regards Isaq.
- originally posted by Isaq Kampp
Made this with carrots and the left over Tillamook cheddar from the nacho cheese recipe. Obviously the base of this is used for the MC carrot soup, but we wanted to try it as a puree. I wasn't sure the cheese would work with the carrot, but in fact it turned out pretty good. Given our success with the broccoli puree, I could see presenting a slide of these next to each other on a plate or use the carrot puree under a steak or salmon. It might also work as a mayo substitute on a sandwich. Lots of possibilities.
Would sauteeing garlic and onion in butter before adding the broccoli and baking power affect this much? I suppose my only concern would be burning the garlic and onion during the cooking process, but I wonder if it would throw anything else off?
why do we add baking soda?
I would imagine the baking soda is used to slightly elevate the pH of the broccoli and help maximize caramelization and flavor development. Though I could be wrong. I'm just guessing.
Ha I know I'm three years late to the party, but I just made this with half pecorino and half parmigiano-reggiano and it is sexy AF- Good job guys
Isn't cooking without liquid in a pressure cooker a bad thing? Every cooker I had included instructions never to do that...
Is there any way to make this purée dairy free?
@Ana Sainz yes, use another fat, and omit the cheese
You can get lactose free cheeses. If no dairy I bet cashews would be great.
Nice one i use this for my food presentation
can you use frozen broccoli?
Ohmergawsh...this is so delicious. Waaay bettah than the steamed broccoli with aioli I had originally planned.
This will be served tonight with roulades of spinach-gruyere-onion-stuffed, butterflied-then-trussed pork loin in sous vide, then pan-fried for browning; and cherry tomato stuffing (butter pan-fried until they crack, with fresh, rough-chopped rosemary); along with a Decoy Pinot Noir (2017).
I knew this would turn out goog but.... wow, just wow
I got some scorching, the cure was really. really smooth, silken in texture. But the scorching made the taste little bit on the hatch side. Ay ideas on how to prevent this? I did swirl the pressure cooker..... a lot...
Adding a splash of water isn't going to hurt things. May have been too high of a heat? You lowered the flame to low after you reached pressure, right?
Question: Would this work for Beets? And maybe add balsamic vinegar and use for Grilled Ahi Tuna?
Beets may be trickier to blend into a puree and may need extra water and extra butter. Just be sure to cut the beets into smaller pieces and add a splash of water to the pot. With the cheese you are going in the direction of a tuna melt and some rye crumbs could be nice. Cauliflower and any other brassica will work the best here, from cabbage to rutabaga.
Hello, with the paco jet method would you cook in pan with butter and baking soda then add cheese and transfer to freeze in paco then churn freeze churn, pass? thanks in advance
Pass it before it go into canister to freeze. Then it's ready on demand.
can I blanch the broccoli before hand to get a more vibrant color?
