Sometimes in life it's nice when something's surprisingly hard. With tenderstem broccoli however, less so. Cooked the same way as asparagus at 85 degrees for 20 minutes it's annoyingly firm. Watch for an update soon.
So we gave it another go this time increasing the time and temperature to 88 for 40 minutes. I'll distil it down to it's final version next time but this was much better making me suspect it's the temperature that's made the difference, not the time. Could be wrong. it's happened before. So my recommendation for the moment is -
Vital statistics : 88 degrees for 30 minutes
Three photos, for no other reason than we took them and it'd be shame not to use them.
In the background is..
a) Metal Mickey's head
b) A robot's boob
c) Wok lid
Delete as appropriate.
And with that they're certainly right and they're certainly good, but I think they'd enjoy a bit of a tweaking, but then who doesn't??
Final version coming soon but go with this for the time being because there's nothing much not to like.
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