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
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.
so how do you keep it warm them?
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)
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.
Not over cooking/// shock in ice /// add sodium bicarbonate to water,
He only asked me how to keep the color not the vitamin c content.