Pan Steamed Broccoli

Making Pan Steamed Broccoli

2 heads of broccoli (washed)
3 oz. water
Finish with butter or compound butter
Salt and pepper to taste

0:04
we're going to show how to pan steamed
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vegetables for this demo I chose
0:09
broccoli is one of my favorite veggies
0:11
make sure that we cut the broccoli on
0:13
equal sizes so they all cook at the same
0:16
time if you happen just to cut a bunch
0:19
of little florets and big ones this will
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cook before this bad boy right here I'll
0:24
make sure you wash your broccoli drain
0:26
it well and then cut it to size when I
0:29
go ahead and we're gonna go we're gonna
0:31
pan steam the broccoli we're gonna use
0:34
two technique steaming and in the pan
0:37
and not a nasty burn we're going to go
0:39
ahead and place the broccoli in a saute
0:41
pan
0:44
place your broccoli in a pan
0:49
trying to high heat
0:52
I want to add some water in the bottom
0:54
lip and not too much because I want to
0:57
use the water that the broccoli has been
1:00
steamed as a sauce at the end of the
1:03
cooking process so that way any vitamins
1:06
or any flavor that the broccoli will
1:08
leach into the water I'll be still using
1:11
it into my finish this I'll start with a
1:14
little bit of water at the bottom for
1:15
this sized pan it's about three ounces
1:17
of water crank it to a high heat
1:21
and we're gonna put a lid on it
1:25
as soon as I can I see the steam coming
1:27
from the sides of the pan I'm gonna
1:31
check my my broccoli
1:34
I got some steam coming from the size of
1:36
the lid please be careful when you lift
1:40
your lid don't lift your lid towards
1:42
your arm because the steam will come to
1:44
your arm that's why we have chef jackets
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that have long sleeve to protect your
1:48
arms whenever you lift your lid please
1:51
do it away from you so the steam can go
1:53
away
1:55
it's nice and bright and green I just
1:58
check in right now the water at the bar
2:00
but you can see the water is almost dry
2:02
by broccoli the way I test my broccoli
2:05
is I get my particular paring knife into
2:07
the broccoli stem and I can sense and
2:09
feel the broccoli it's still a little
2:11
bit on the crunchy side just a little
2:14
bit more water in there if you let the
2:18
water dry your broccoli will start to
2:20
become crunchy and we're not looking for
2:23
it so today we're looking for a nice
2:25
steamed in there then out a little bit
2:27
of water and I'll let it go for a couple
2:29
more minutes
2:34
we check again for our broccoli at this
2:37
point it's the exact way out as I want
2:39
there's still a little bit of water and
2:41
the bottom perfect I'm gonna finish my
2:43
broccoli usually you finish it with just
2:45
whole butter I have this beautiful
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garlic compound butter and I'm gonna add
2:51
it into my broccoli so you can make a
2:54
little sauce also out of it
2:59
stir gently you do not want the bruise
3:03
your broccoli
3:13
so you can see right now that a little
3:15
bit of water left over explain nicely
3:18
with the putter
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I like to shake my pen so it kind of
3:24
forms an emotion
3:29
my butter was seasoned but my broccoli
3:31
is not always has to be seasoned little
3:35
bit of salt a couple of pinches of salt
3:38
in the past has proven the right meds
3:42
for my broccoli
3:45
and of course black pepper one of my
3:49
favorite
3:52
all time seasonings broccoli is ready to
3:56
plate
3:59
be gentle you broccoli do not want to
4:02
bruise it
4:31
sorry if I'm giving you the other side
4:33
of the pan
4:37
and this is your pan steamed broccoli
4:40
which we have finished with a compound
4:42
butter but you can easily just finish it
4:43
with plain butter
4:44
what would just as fine I hope you enjoy
4:47
it