To revive limp and uncooked broccoli, just
trim 1/2" from the base of the stalk and set the head in a glass of cold
water in the refrigerator overnight. And to cook it, steam-boil in a
shallow pan of water, adding a pinch each for salt and sugar per cup of
cooking water. The color of the broccoli could be brighten by a
quick-cook over high heat.
Do not add acids, such as lemon juice or
vinegar, to the cooking water to avoid gray-green broccoli. If desired,
add them after cooking instead. Avoid overcooking to prevent a sulfurous
smell or taste. If steaming, only partially cover the broccoli, and if
boiling, don't cover it, so that the vegetable's natural sulfur
compounds can escape. You can also place a piece of bread on top of the
cooking broccoli to absorb some of the odor. Never cook broccoli in an
aluminum pan, or the odor will worsen.
To rescue overcooked broccoli, chop it fine
and toss it with rice and seasonings, sprinkle over baked potatoes, and
top with melted cheese. Preventing slightly overcooked broccoli from
cooking further by draining immediately and rinse with cold water to
stop the cooking.