3 Keys to the Best Roasted Broccoli | What’s Eating Dan?
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- Опубликовано: 10 апр 2024
- Dan shows you three keys to achieving the best roasted broccoli that will elevate this easy-to-overlook vegetable to new heights.
Recipes:
Roasted Broccoli: cooks.io/3Jp0zjf
Skillet Roasted Broccoli with Sesame and Orange: cooks.io/3J407qd
Skillet Roasted Broccoli with Smoky Sunflower Seeds: cooks.io/3J65iG6
Skillet Roasted Broccoli with Parm + Black Pepper: cooks.io/3VELT6N
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The broccoli stalk is actually the best part of raw broccoli IMO, it has a crisp, delicate flavour and is even almost a little sweet.
I have never empathized more with a video - Dan's hatred of broccoli dust (cauliflower dust too), the absolute abhorrence for (over)steamed broc, and discovering that cutting through stems was the best way to cut it up.
For all kinds of roasted veggies, I microwave in an open container until they're al dente, maybe 2-3 minutes. That head start saves half the oven time and gets them browner.
When you pour the oil over the broccoli, add salt and pepper. Then, season heavily with garlic powder and onion powder. And when you season heavily, put it on until you think to yourself: that's way too much. It'll be about right at that point. This is so delicious, and it also works great on okra!
Still waiting for the rhubarb vid Mr Souza
Dang, I thought I invented the “cut through the stem and pull apart” method!?
This is what a cooking video should be: informative, fun, clever, humorous, tested, and result-driven. For me it's a culinary epiphany. Broccoli here I come! Nice work Dan!
What is the sunflower seed topping?
Dan, your description of how Brassica Oleracea diversified into a wide range of plants isn't exactly correct. While we did do a lot of controlled breeding and selection on the various subspecies, the reason Brassica Oleracea is so diverse is that at many points the various crops found their way back into the wild, and it's the living in the wild that allowed it to diversify so much. There's a SciShow video on just the process of the plants becoming wild, changing, and then we domesticated the new branch of this family. (Pun intended.)
We get an extra lesson on how to hold a peeler. That's pretty helpful imo
As usual, Dan is ATK's sharpest, most likeable host. I would love to see some of your scientific approaches applied to bread dough. Like adding MSG for umami flavor, preferments vs. cold ferments, lower pH producing better results, etc.
I love peeling the stems and eating them raw. So sweet and crisp.
It's really gratifying to hear someone suggest the same way I've been separating broccoli florets (and teaching my cooks to do it too).
Love you Dan ❤ and all the crazy, funny, nerdy writing. You make me giggle and feel happy. Off to the kitchen I go, inspired!
Yes I was shuddering when you cut the broccoli crowns! Love the comparisons to dogs 😂. Keep the videos coming Dan.
Oh how I absolutely love this series!
Chopping up broccoli at
I do love me some broccoli but that little peeling the outer skin trick….priceless! Can’t wait for my garden fresh broccoli to be ready! 😋
Dan, you are so right! I do most of what you talked about. I even grate cheese on mine. The sky’s the limit. I also roast my cauliflower. Mmmm snack food never was better! Thanks
This video was hilarious and awesome to watch! Love Dan, and love broccoli.