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how to keep broccoli bright green

post #1 of 13
Thread Starter 

Me again, broccoli question, i steam it, never boil, always till barely fork tender, but again, after hour or so holding period while delivering food, it will darken and be too soft. Any solution? thanks again

nancy

post #2 of 13

I've found that blanching and immediately chilling (ice water bath) keeps broccoli green.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 13

as Pete said the way to keep broccoli and stringbeans for that matter crisp and green is to steam or boil then shock with ice water to STOP the cooking process.  For that reason for drop offs/delivery orders I try to recommend a broccoli salad or a stringbean salad rather than a hot dish.  I do the same with fish items eg recommend room temperature grilled salmon so that it doesn't get funky.

 

 

Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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Chef Tigerwoman

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post #4 of 13

My solution to that has always been "NOT" to cover the pan while in transit. The plastic covering or Cambro can leave you with that result.

Depending on how far you're traveling, don't cover the broccoli.

post #5 of 13
Quote:
Originally Posted by Chefross View Post

My solution to that has always been "NOT" to cover the pan while in transit. The plastic covering or Cambro can leave you with that result.

Depending on how far you're traveling, don't cover the broccoli.


so how do you keep it warm them?

 

Chef Tigerwoman

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Chef Tigerwoman

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post #6 of 13

You cannot hold brocolli or any green veg for very long, it will continue to cook and will discolour. As others have said blanch, shock and reheat a la minute is the best way.

post #7 of 13

Tigerwoman hit the nail on the head.....if you cannot finish green veg on site then salad or room temp preparation is what I'd offer.  Poor quality is just not worth doing. IMO

cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 13

1. Simmer the broccoli in room temperature water with 2% of bicarbonate for 30 minutes.

2. Blanche it in boiling water with a tea spoon of calcium hydroxide added.

3. Wash it light brine with few drops of milk of magnesia (magnesium hydroxide)

 

 

post #9 of 13

I've found that blanching and immediately chilling (ice water bath) keeps broccoli green.

post #10 of 13

hi Antuco - if you read through the thread that's what most of us suggested (blanching and shocking - then serving at room temp or reheating on site just before serving) but the question from the OP (original poster) was how to keep it hot and green while delivering it to the client, which is virtually impossible.

 

Chef Tigerwoman

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Chef Tigerwoman

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post #11 of 13

Not over cooking///  shock in ice  /// add sodium bicarbonate to water,

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #12 of 13

chefedb It has been noted that adding baking soda to the blanching water has been found to have an adverse effect on the vitamins and minerals in the vegetable rendering them useless.

post #13 of 13

He only asked me how to keep the color not the vitamin  c content.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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