User talk:Jst cuz im vicory
BROCCOLI BRIEF DESCRIPTION Broccoli is classified as a green vegetable in the flowers section. It possesses abundant fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. Broccoli is a cool-weather crop that does poorly in hot summer weather, and is usually boiled or steamed, but may be eaten raw. It is high in vitamin C and soluble fiber and contains the compound glucoraphanin, leading to an anticancer compound sulforaphane.
BROCCOLI STORAGE Store broccoli unwashed, although it needs moisture to remain fresh, any water residue on its surface will encourage spoilage, so make sure it is dry before you store broccoli. Wrap unwashed broccoli in plastic wrap or tuck into a plastic bag to protect the flavor and vitamin content and place in the vegetable crisper drawer or the bottom of refrigerator until ready to use. Refrigeration slows the conversion of sugar to lignin, thereby preserving texture and flavor. Keeping broccoli chilled also protects vitamin C content. Fresh broccoli is at its best if used right away or within a day or two of purchase, because the longer you store broccoli, the lower the vitamin content, but it will keep for up to four days in a fridge. Keep broccoli away from raw meat so that meat juices do not contaminate them. Throw away produce you've kept too long. Discard vegetables that are moldy or slimy, smell bad, or are past the "best if used by" date. Broccoli is very ethylene sensitive which means it should be stored separately from ethylene producing fruits and vegetables. Wash broccoli with cool running water before eating or preparing. Once cooked, any leftovers may be refrigerated for two to three days in a tightly covered container.
BROCCOLI PREPARATION Whichever way you serve the broccoli, first refresh and rinse it under ice cold running waterto maintain its bright green colour but do not soak it, water soluble vitamins(B group & C) will be lost in the soaking water. Most people cut off and discard the leaves; however, they are edible and contain even more beta-carotene than the florets. If you wish, peel the stalks, remove only a thin layer to preserve the nutrients. Use a sharp knife when cutting broccoli. Damaged cells can lead to loss of vitamin C. Cook the broccoli as soon as possible after preparation, cooked broccoli should be tender enough so that you can pierce the stalks with a sharp knife, but it should still remain crisp in texture and bright green in colour. Broccoli should be cooked by steaming and microwaving because that way the broccoli preserves more of the nutrients. Do not overcook or it will break up and lose its colour, taste and nutrients. To use in salads or as a dipping vegetable or crudite, broccoli can either be raw or lightly blanched. To blanch simply place portions in boiling water for 1-2 minutes, drain and cool under cold running water. Blanching improves taste, texture and colour.When microwaving, Cut broccoli to uniform size to ensure even cooking, and arrange broccoli towards the outside of the dish, because it has a thick stalk. Salt broccoli after cooking, otherwise they will lose some of their moisture. Stir frying is quick and easy cooking method, the broccoli are cooked so rapidly in a minimum amount of liquid that less vitamins are lost or destroyed than by conventional cooking methods. be sparing with oil; sometimes it is good to use water instead. Have the pan very hot before adding the broccoli.
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