We eat broccoli often as a side, enough where I wanted to dial in a foolproof and repeatable method.
Level 1.
Same pot, same burner, same amount of water. No adjustments for the amount of broccoli (1 head, not weighed)
Theory: biggest time driver is boiling the water so by using consistent water amount and consistent energy input I could dial in a time where it was perfectly cooked. Then, it's just a matter using a timer.
Findings:
Full power steam for 2 minutes after you see the first whisps escape from between the pot and lid. Then, cut the power to the burner and let it ride for another 2 minutes.
This works great, but I was finding the "time to steam" was not consistent enough to be able to just turn it on and start a timer. I did some rudimentary testing and it seems that the burner output is affected by the gas pressure enough to change the results. Thus, if the water heater or furnace were also on, it would take longer to reach steam.
Staring at the pot waiting to catch sight of steam escaping to start a timer isn't something I was going to accept.
Next level:
Combustion predictive thermometer.
Set it up using a floret as a holder (see photo)
Set prediction/alarm to 195f.
Cook for 195F+ 90s then cut heat.
Wait 2 minutes, open pot, remove steamer basket with broccoli. Empty hot water from pot. Put broccoli in hot pot, season with salt and pepper and toss to coat. Serve immediately.
Regular temp probe variation:
Use a floret as a holder but position probe to measure ambient. 205F + 2 minutes then cut heat
Everything else the same.
Been using the combustion thermometer for consistently excellent results.
edit to add:
kitchen aid steamer basket handle is a nice little platform for the broccoli probe. It's also an excellent all around steamer basket and very well designed.
cutting the heat and letting it ride is so that the steaming pot is less angry when you open it. As you can see from the temperature graphs, it still steams/cooks during that time. By letting it ride, you can take off the lid, wait a couple of seconds for the residual steam to clear and then just grab the basket using a towel or oven mitt and dump the water. It's a way better experience than fighting it when it's still essentially roiling.
Level 1.
Same pot, same burner, same amount of water. No adjustments for the amount of broccoli (1 head, not weighed)
Theory: biggest time driver is boiling the water so by using consistent water amount and consistent energy input I could dial in a time where it was perfectly cooked. Then, it's just a matter using a timer.
Findings:
Full power steam for 2 minutes after you see the first whisps escape from between the pot and lid. Then, cut the power to the burner and let it ride for another 2 minutes.
This works great, but I was finding the "time to steam" was not consistent enough to be able to just turn it on and start a timer. I did some rudimentary testing and it seems that the burner output is affected by the gas pressure enough to change the results. Thus, if the water heater or furnace were also on, it would take longer to reach steam.
Staring at the pot waiting to catch sight of steam escaping to start a timer isn't something I was going to accept.
Next level:
Combustion predictive thermometer.
Set it up using a floret as a holder (see photo)
Set prediction/alarm to 195f.
Cook for 195F+ 90s then cut heat.
Wait 2 minutes, open pot, remove steamer basket with broccoli. Empty hot water from pot. Put broccoli in hot pot, season with salt and pepper and toss to coat. Serve immediately.
Regular temp probe variation:
Use a floret as a holder but position probe to measure ambient. 205F + 2 minutes then cut heat
Everything else the same.
Been using the combustion thermometer for consistently excellent results.
edit to add:
kitchen aid steamer basket handle is a nice little platform for the broccoli probe. It's also an excellent all around steamer basket and very well designed.
cutting the heat and letting it ride is so that the steaming pot is less angry when you open it. As you can see from the temperature graphs, it still steams/cooks during that time. By letting it ride, you can take off the lid, wait a couple of seconds for the residual steam to clear and then just grab the basket using a towel or oven mitt and dump the water. It's a way better experience than fighting it when it's still essentially roiling.
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