Recently varieties like tenderstem and sprouting
broccoli's have become increasing popular.
People are excepting of the idea that you
can use the whole piece. Now actually you
can do exactly the same thing with a standard
head of broccoli, as long as you know how
to cut it right. The way I would start is
to take some of the tough outside off from
the stalk using a peeler, turn as you go.
Then you need to do nothing more than remove
the bottom half centimetre of the stalk, where
it has dried out. Then the rest in completely
useable. Cut the piece and open it up and
then where you would normally cut away just
the florets. Use the tip of your knife to
follow the curve of the stalk down and to
the end. You end up with these long floret
pieces. If you think the floret at the end
is too large for the stalk, you can split
those in half as well. One of the reasons
for tapering the stalk as you go, and making
it nice and thin, is that you want the stalk
and the floret to cook at the same time and
it evens out the cooking. So now you are left
with a small handful of trimmings. Perfect
for the compost bin. Arguably, almost twice
as much broccoli as you would have had before.
Thanks for watching. If there's anymore skills
or tips you want to see to get the most out
of your veg. Let us know in the comments below.
