Parcook crudites?

On Thu 19 Jan 2006 06:23:08a, Thus Spake Zarathustra, or was it Goomba38?

Quoted message said:

I had broccoli off a salad bar at a restaurant the other day and the
broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I
wondered if they blanched it or something first? It was still bright
green, dry and crunchy, yet not totally "raw". Is this common and I've
somehow missed it? Makes for a great nosh and I want to try it. How do
you think they might have done it?
Goomba

Quickly blanch it by plunging the broccoli into water at a rolling boil for
1-2 minutes tops, then plunge iimmediately iinto cold or ice water. Works
well for cauliflower, too.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

Quickly blanch it by plunging the broccoli into water at a rolling boil for
1-2 minutes tops, then plunge immediately into cold or ice water. Works
well for cauliflower, too.

Here's the way I do it that's even easier for me: Bring the water to a
rolling boil. Put the broccoli in, cover and turn off the heat. (I
have electric so I move the pot to a cold burner.) Then time exactly 5
minutes if I want to consider the broccoli cooked and exactly 2 minutes
if I want to consider the broccoli blanched but essentially raw. When
the timer goes off, I drain and put ice water on top as Wayne says. I
don't normally use salt when cooking, but I'd guess the restaurant where
you ate used salt water. When the broccoli is completely cold, drain,
and let it air dry a tad before serving. (The drying probably happened
as the broccoli was at the salad bar before you got there.)

--Lia

Wayne Boatwright said:

Quickly blanch it by plunging the broccoli into water at a rolling boil for
1-2 minutes tops, then plunge iimmediately iinto cold or ice water. Works
well for cauliflower, too.

And all this time I have been serving raw broccoli...raw! Who knew?
Thanks Wayne 🙂

Julia Altshuler said:

Here's the way I do it that's even easier for me: Bring the water to a
rolling boil. Put the broccoli in, cover and turn off the heat. (I
have electric so I move the pot to a cold burner.) Then time exactly 5
minutes if I want to consider the broccoli cooked and exactly 2 minutes
if I want to consider the broccoli blanched but essentially raw.

finger food type raw still? I am going to try this today. I have some
lovely broccoli in need of eating. Perhaps some nice dipping sauces will
be in order next? 🙂
Goomba

Goomba38 said:

finger food type raw still? I am going to try this today. I have some
lovely broccoli in need of eating. Perhaps some nice dipping sauces will
be in order next? 🙂

To make sure it is finger-food type raw to your liking, try leaving it
in the hot, just under boiling water, for only 1 minute. I'd say the
blanching serves to bring out the color and somehow make the salt adhere
better. (I'm not sure of that.) Dipping sauces will be the subject of
the next thread. I love dipping sauces for vegetables.

--Lia

Julia Altshuler said:

To make sure it is finger-food type raw to your liking, try leaving it
in the hot, just under boiling water, for only 1 minute. I'd say the
blanching serves to bring out the color and somehow make the salt adhere
better. (I'm not sure of that.) Dipping sauces will be the subject of
the next thread. I love dipping sauces for vegetables.

Yes... anyone have a nice gingery sesame type dip?
I had some baked potstickers at work the other night (someone brought
them from home) and they had a lovely dipping sauce made simply from 1/2
cup red jalepeno jelly, 1/4 cup rice vinegar and 2 tablespoons reduced
sodium soy sauce all heated up together to melt. It was very good! I
think that would be good with broccoli too.

In article <[email hidden]>,

Goomba38 said:

I had broccoli off a salad bar at a restaurant the other day and the
broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I
wondered if they blanched it or something first? It was still bright
green, dry and crunchy, yet not totally "raw". Is this common and I've
somehow missed it? Makes for a great nosh and I want to try it. How do
you think they might have done it?
Goomba

It was probably slightly wilted. ;-)

I DO par-cook carrots as I've fouund that more get eaten that way.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Goomba38 said:

Julia Altshuler said:

Here's the way I do it that's even easier for me: Bring the water to a
rolling boil. Put the broccoli in, cover and turn off the heat. (I
have electric so I move the pot to a cold burner.) Then time exactly 5
minutes if I want to consider the broccoli cooked and exactly 2 minutes
if I want to consider the broccoli blanched but essentially raw.

finger food type raw still? I am going to try this today. I have some
lovely broccoli in need of eating. Perhaps some nice dipping sauces will
be in order next? 🙂
Goomba

Ranch dressing!!!!!!!!! :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Goomba38 said:

Julia Altshuler said:

Here's the way I do it that's even easier for me: Bring the water to

a

Quoted message said:

Quoted message said:

Quoted message said:

rolling boil. Put the broccoli in, cover and turn off the heat. (I
have electric so I move the pot to a cold burner.) Then time exactly

5

Quoted message said:

Quoted message said:

Quoted message said:

minutes if I want to consider the broccoli cooked and exactly 2

minutes

Quoted message said:

Quoted message said:

Quoted message said:

if I want to consider the broccoli blanched but essentially raw.

finger food type raw still? I am going to try this today. I have some
lovely broccoli in need of eating. Perhaps some nice dipping sauces will
be in order next? 🙂
Goomba

Ranch dressing!!!!!!!!! :-d
--

What other dipping sauce for veggies is there? :~) Oh, maybe a honey,
garlic, ginger, chili concoction.........

kili

I blanch pretty much all my veggies when I make a veggie tray. They all
look so good and they are tastier to me.

Lynne

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had broccoli off a salad bar at a restaurant the other day and the
broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I
wondered if they blanched it or something first? It was still bright green,
dry and crunchy, yet not totally "raw". Is this common and I've somehow
missed it? Makes for a great nosh and I want to try it. How do you think
they might have done it?
Goomba

On Thu 19 Jan 2006 09:07:58a, Thus Spake Zarathustra, or was it Goomba38?

Quoted message said:

Julia Altshuler said:

To make sure it is finger-food type raw to your liking, try leaving it
in the hot, just under boiling water, for only 1 minute. I'd say the
blanching serves to bring out the color and somehow make the salt adhere
better. (I'm not sure of that.) Dipping sauces will be the subject of
the next thread. I love dipping sauces for vegetables.

Yes... anyone have a nice gingery sesame type dip?
I had some baked potstickers at work the other night (someone brought
them from home) and they had a lovely dipping sauce made simply from 1/2
cup red jalepeno jelly, 1/4 cup rice vinegar and 2 tablespoons reduced
sodium soy sauce all heated up together to melt. It was very good! I
think that would be good with broccoli too.

One I've tried and liked...

1 large head fresh garlic
1 1/2 cups extra-virgin olive oil, divided
1/2 cup balsamic vinegar
1 tablespoon tamari sauce or soy sauce
2 teaspoons shredded/grated fresh ginger
1/4 teaspoon dark sesame oil

Prepare the garlic head for roasting by cutting it in half horizontally
(through the plumpest portion of the cloves), keeping each half intact.
Place the halves, cut side down, in a baking dish coated with 1/4 cup of
the olive oil. Roast in a 400 degree oven until tender and golden, about 30
minutes. Remove dish from oven and let garlic cool.

To make the sauce: Squeeze the garlic cloves out of the skins and place
them back in the baking dish. Smash the cloves into small bits (leaving
some in chunks is perfectly OK). Scrape the mixture into a bowl and stir in
the vinegar, tamari, ginger and sesame oil. Add the remaining 2 1/4 cups
olive oil. May be prepared several days or weeks ahead and refrigerated.

Bring the sauce to room temperature before serving.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

kilikini said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Goomba38 said:

Julia Altshuler wrote:

>Here's the way I do it that's even easier for me: Bring the water to

a

Quoted message said:

Quoted message said:

>rolling boil. Put the broccoli in, cover and turn off the heat. (I
>have electric so I move the pot to a cold burner.) Then time exactly

5

Quoted message said:

Quoted message said:

>minutes if I want to consider the broccoli cooked and exactly 2

minutes

Quoted message said:

Quoted message said:

>if I want to consider the broccoli blanched but essentially raw.

finger food type raw still? I am going to try this today. I have some
lovely broccoli in need of eating. Perhaps some nice dipping sauces will
be in order next? 🙂
Goomba

Ranch dressing!!!!!!!!! :-d
--

What other dipping sauce for veggies is there? :~) Oh, maybe a honey,
garlic, ginger, chili concoction.........

kili

Other ideas - sundried tomatoe dip, spinach dip, creamy garlic dip,
onion dip, hot crab dip, avocado dip, best vegetable dip, dilly dip,
blue cheese dip. I can come up with a lot of good dips for dipping
veggies in.

In article <[email hidden]>,

~patches~ said:

kilikini said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
Goomba38 <[email hidden]> wrote:

>Julia Altshuler wrote:
>
>
>>Here's the way I do it that's even easier for me: Bring the water to

a

Quoted message said:

>>rolling boil. Put the broccoli in, cover and turn off the heat. (I
>>have electric so I move the pot to a cold burner.) Then time exactly

5

Quoted message said:

>>minutes if I want to consider the broccoli cooked and exactly 2

minutes

Quoted message said:

>>if I want to consider the broccoli blanched but essentially raw.
>
>finger food type raw still? I am going to try this today. I have some
>lovely broccoli in need of eating. Perhaps some nice dipping sauces will
>be in order next? 🙂
>Goomba

Ranch dressing!!!!!!!!! :-d
--

What other dipping sauce for veggies is there? :~) Oh, maybe a honey,
garlic, ginger, chili concoction.........

kili

Other ideas - sundried tomatoe dip, spinach dip, creamy garlic dip,
onion dip, hot crab dip, avocado dip, best vegetable dip, dilly dip,
blue cheese dip. I can come up with a lot of good dips for dipping
veggies in.

Hot cheese dip works a treat too.

Herbed sour cream maybe as well, or good ol' guacamole.

Honestly tho', ranch is still my favorite.

Ceaser or Italian dressing mixed with sour cream to thicken might work.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Ceaser or Italian dressing mixed with sour cream to thicken might work.

And if y'all include celery sticks on yer crudite platter DON'T forget to
PEEL the celery...nothin' worse than a celery string hangin' out yer
mouth...

--
Best
Greg

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Other ideas - sundried tomatoe dip, spinach dip, creamy garlic dip, onion
dip, hot crab dip, avocado dip, best vegetable dip, dilly dip, blue cheese
dip. I can come up with a lot of good dips for dipping veggies in.

Cheese fondue!!

OmManiPadmeOmelet said:

~patches~ said:

kilikini said:

"OmManiPadmeOmelet" wrote:

>Goomba38 wrote:
>
>
>>Julia Altshuler wrote:
>>
>>
>>
>>>Here's the way I do it that's even easier for me: Bring the water to a

>>>rolling boil. Put the broccoli in, cover and turn off the heat. (I
>>>have electric so I move the pot to a cold burner.) Then time exactly 5

>>>minutes if I want to consider the broccoli cooked and exactly 2 minutes

>>>if I want to consider the broccoli blanched but essentially raw.
>>
>>finger food type raw still? I am going to try this today.

Am i not getting this? A platter of raw sliced veggies with various
dipping sauces is almost de rigur around here, just about any home i go
to that is serving any kind of refreshment will almost certainly provide
a platter of raw sliced veggies.

I do live in a major, urban 'foodie' area, and tend to know mostly
people who take a serious interest in eating well. And fully half the
people in my social circle are vegetarians of one sort or another.

Some of the more seriously politically correct have stopped using toilet
paper, and even if they don't own a bidet, they keep a plastic squeeze
bottle of water and a special cloth to wipe themselves with. I really
don't want to know how they store this 'cloth' between uses or how they
wash it, though some of them claim to use their hand in the middle
eastern manner.

When this became public knowledge people started not being so put off by
my considering the 'shaking of hands' to be a meaningless social ritual
i choose not to indulge in.
---
JL

Chris said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Other ideas - sundried tomatoe dip, spinach dip, creamy garlic dip, onion
dip, hot crab dip, avocado dip, best vegetable dip, dilly dip, blue cheese
dip. I can come up with a lot of good dips for dipping veggies in.

Cheese fondue!!

Oh yes! Since I'm planning a fondue for the superbowl party perhaps I
could work in veggies to dip. The suggested dippers for the recipe I
have could easily include broccoli and even pineapple both of which are
good on pizza 🙂

I'm surprised...no one mentioned seasoning your water. I never blanch in
plain water if I can help it. Flavour your water...add some other veggies,
maybe some chicken bouillion, worchestershire...etc....make it
flavourful...thats probably how the restaurant did it.

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had broccoli off a salad bar at a restaurant the other day and the
broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I
wondered if they blanched it or something first? It was still bright green,
dry and crunchy, yet not totally "raw". Is this common and I've somehow
missed it? Makes for a great nosh and I want to try it. How do you think
they might have done it?
Goomba

In article <[email hidden]>,
"Gregory Morrow"

Quoted message said:

OmManiPadmeOmelet said:

Ceaser or Italian dressing mixed with sour cream to thicken might work.

And if y'all include celery sticks on yer crudite platter DON'T forget to
PEEL the celery...nothin' worse than a celery string hangin' out yer
mouth...

If the celery is allowed to wilt EVER so slightly, it strings better.
Then you can crisp it back up by placing the bases in a glass of water
in the 'frige.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson