Goodbye to Broccoli's Strong Smell (Pro Technique)
The techniques that get rid of broccoli's strong smell while it cooks.
Broccoli is a superfood, but the sulphurous smell it gives off while cooking can take over the whole kitchen. The good news: with the right technique it can be avoided entirely. The secret is controlling the cooking time and the method.
Don't overboil it: The strong aroma is released when brassicas cook for too long. If it is going into boiling water, blanch it quickly — three minutes at most — then plunge it into iced water to stop the cooking.
Choose steam or the oven: Steaming (4-5 minutes) is far gentler on the sulphur compounds. The best method, though, is roasting or pan-frying: the natural caramelisation in a pan with a touch of garlic and olive oil turns that intense aroma into an irresistible toasted flavour.
Allies in the water: When boiling it, add a splash of apple cider vinegar or lemon juice to the water. The acidity neutralises the volatile compounds before they flood the kitchen.