Where To Buy Culinary Lavender Whole Foods How to Keep Purple Sprouting Broccoli Purple

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How to Keep Purple Sprouting Broccoli Purple

If you’re like me, you’ve probably bought purple broccoli because you’re drawn to different colors.

Undoubtedly then, disappointment set in as those purple heads quickly turned green during cooking, making them look like ordinary broccoli.

So one evening it rained I decided to put on my ‘Heston Blumenthal’ science suit to see what can be done in keeping their beautiful purple and purple flowers.

I had an idea for a vinegar that had the answer.

If you have sprinkled vinegar on red cabbage during cooking, you will know that it does wonders for its color. For the uninitiated, red cabbage changes from washed out to psychedelic purple.

The heavens! Makes you wonder what vinegar can do for hair!!!

Anyway, back to the broccoli. The first thing you need to know is the immature florets – purple or not which are easy to bend. This is because the stems are very tough and require a long cooking time. So what do we do?

One way around it is to cut the flowers and add them to the pan at the end, so that the stems and florets are cooked well. But the problem is, the results don’t look pretty.

The best way to cook tender broccoli is to freeze it. Broccoli then, not you!

What you do is tie a single stem, tie it with string or elastic under the flower and soak it in a narrow pan filled with hot salt water.

The water wants to almost touch the florets, but without actually doing so. Then cover with a suitable tight lid and boil very briefly – two minutes is all it takes.

The next step is to prepare a bowl of very cold water to soak the broccoli in to stop the cooking process.

Then, pour the vinegar into a small pan and put it on high heat. Then take the broccoli, shake off the water and dip the florets in the hot vinegar, and rotate until they are covered with – Hey presto – it’s back to purple!

However, the florets will taste vinegary. So what you do is put it back in a bowl of cold water and make a quick sugar syrup.

Discard any remaining vinegar in the pan and add equal parts sugar and water – a tablespoon each should do and melt over high heat.

Repeat the soaking and drying process, then re-boil the flowers one last time. Shake well, then refrigerate in an airtight container until ready to serve. When it comes to serving, put it in the microwave or throw a little hot water and butter at a high temperature. Voila! Job done.

Yes I do a little bit and no, it’s not something you want to do very often. But if you enjoy style and want to show off your cooking skills, now is the time to do it.

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